Growing up in Southern California, we have a lot of avocados. That’s a good thing. Avocados are tasty and healthy. They contain fiber, potassium, vitamin E, B-vitamins and folic acid. Avocados get a lot of their calories from fat. Unlike most other fruits and vegetables, some of the fat in avocados is saturated. Still, when using it to replace butter as in the recipe below, it is far less saturated.
Avocado fudge may sound strange to the average individual who has only used avocados in savory preparations. Adding sweet to avocado is a tradition in much of the world. Avocado’s high fat content means it also helps to bring out flavor in other foods. Fat is a great carrier of flavors. In the case of avocado fudge, the avocado falls to the back and lets chocolate play the starring role.
The recipe that follows is creamy and rich. I make mine with a dairy-free margarine. For those who keep Kosher, this means a dessert that is pareve and can be served following a meat or dairy meal. For those who are vegan, making this with dairy-free margarine means that they can join in the dessert, too.
1 very ripe medium avocado
1/2 cup non-dairy margarine – melted.
1 tsp vanilla
3/4-1 cup cocoa according to taste
3 cups powdered sugar
1/3 cup chopped nuts (optional)
1/3 cup chopped peppermint candy (optional)
Puree avocado and melted margarine in food processor until smooth. Be careful that no chunks of avocado remain. Place the avocado mixture into a medium saucepan over very low heat. Add the cocoa and extract to the saucepan and combine. Add in the powdered sugar about a half cup at a time. Stir to incorporate. With each addition of sugar, the mixture will become thicker.
Once all the sugar is incorporated, remove the mix from heat and stir in whatever nuts or candies you like. I like walnuts. I also like the red and white starlight mints.
For the most traditional presentation, press the fudge into a loaf pan and chill to firm. Once firm, cut into squares. This fudge takes longer to firm up than do other fudge recipes I have. Rather than an hour or two, plan to refrigerate at least over-night.
I like to roll this mix into logs and wrap in wax paper. I will then refrigerate until firm and cut into thin slices.
Once it’s chilled a little, I have been known to make this into homemade truffles. I roll it into walnut sized balls and then roll the balls in a dusting powder made of cocoa powder, cinnamon and powdered sugar. For a really fancy look, I will mix in a little gold dusting powder from the cake decorating store.
For true elegance, I will serve this fudge not with a dessert wine, but with a glass of Pinot Noir. Also very nice with a glass of Port.