For my very first recipe post, I made this incredible no-cook freezer fudge, adapted from Oh She Glows (an amazing vegan blog!). This was the third time I have made this within the last month. I love this recipe because:
- It requires no cooking, and probably only 20 minutes of prep work at most.
- It makes a great gift! I wanted to send some treats to a friend back home in Salt Lake City. Cookies keep well, but they break easily in the mail. This fudge was easy to pack in a box and ship, and
- There are only seven ingredients!
First, the star of this blog, the avocado. It adds some great nutrition and texture to the fudge. Mash it well so no one knows the secret ingredient. I like to use my handy-dandy avocado masher, but a spoon will work, too.
If you haven’t used coconut oil before, you can find it at the grocery store with the rest of the cooking oils, or in the health foods or organic section. It costs about $6-$8 per jar, and a jar will usually get me through two months of consistent baking. Coconut oil is a great ingredient for vegan baking because it is solid at room temperature (up to 76 degrees). Butter will also work if you are not vegan. You could also use more avocado instead, but the fudge won’t be as firm.
Coconut oil is hard to get out of the jar in solid form. I find it easier to remove the lid, then pop the jar in the microwave for 15-20 seconds.
Recipe: Mint Chocolate Avocado Fudge (makes about 25 squares):
1/4 c melted coconut oil
1/4 c mashed avocado (1/2 of a small avocado)
1/4 c peanut butter
1/2 c cocoa powder
1/2 c agave or maple syrup
1-2 tsp peppermint extract
3/4 c chopped nuts of any kind (I used a mixture of almonds, walnuts, pecans, and cashews)
Directions (the easiest directions ever!):
- Combine all ingredients in a mixing bowl and mix until smooth. Order doesn’t matter, but it helps if you add the nuts in last.
- Spread mixture evenly in a baking dish or pan lined with parchment paper.
- Freeze for approximately one hour, or until firm.
- Slice into squares.