raw chocolate fudge

This is my first raw recipe on the blog!! No bake, quick and easy.
This fudge is absolutely amazing. Not too sweet, not too rich, just the perfect combination of ingredients. It is lighter than regular fudge as it is made with avocado and coconut oil instead of heavy cream and butter. The longer you chill it, the better it gets so if you want to serve it to your guests, I suggest you make it the night before.
I must say that I had a hard time taking pictures of this dessert and not eating it all. By the 10th picture it was getting pretty difficult to make the plate seem full. Hahahaha. It was so worth it though!

Leave a comment below if you try it; I'd like to know what you think of it. If you share it on Instagram, don't forget to tag me @vic.r_c.

Thanks and Enjoy!

 

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Raw Marble Fudge
Raw Marble Fudge
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Servings Prep Time Passive Time
24squares 10minutes 1hour
Servings Prep Time
24squares 10minutes
Passive Time
1hour
Ingredients
  • 2 ripe avocados
  • 1/3 cup melted coconut oil
  • 4 oz semisweet chocolate
  • 1/4 cup maple syrup
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp vanilla
  • 1.5 oz white chocolate
Servings: squares
Units:
Ingredients
  • 2 ripe avocados
  • 1/3 cup melted coconut oil
  • 4 oz semisweet chocolate
  • 1/4 cup maple syrup
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp vanilla
  • 1.5 oz white chocolate
Servings: squares
Units:
Instructions
  1. Add the peeled and pitted avocados in a bowl along with the cocoa powder, vanilla and maple syrup. Mix with a hand blender (or a food processor) until the ingredients are smooth (no chunk).
  2. Place the semisweet chocolate in a microwave-safe bowl. Microwave for 1 minute, stirring half way. Remove from microwave and keep stirring until the chocolate is totally melted.
  3. Add the semisweet melted chocolate to the avocado mixture and blend until homogeneous. *adjust sweetness if desired by adding maple syrup.
  4. Pour the chocolate-avocado mixture into a 9 inches pan (cake pan, loaf pan or cookie sheet) lined with parchment paper. Spread it evenly to a thickness of about 1 inch. set aside
  5. Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds, stirring half way. Remove from microwave keep stirring until the chocolate is totally melted.
  6. Scoop the while chocolate with a spoon and spread on the chocolate-avocado mixture in thin lines.
  7. With the tip of a butter knife, zigzag through the white and brown chocolate in order to gently mix both chocolate on the surface. Doing that will leave you with a nice black and white marbled top.
  8. Place the uncovered pan in the refrigerator for a minimum of 1 hour. The longer you leave it in the refrigerator, the thicker, firmer and better it will be.
  9. The fudge can be stored up to 5 days in the refrigerator. To store, place in a lid on the pan.
Recipe Notes

*1 serving = 1 fudge square

Nutrition Facts
Raw Marble Fudge
Amount Per Serving
Calories 75 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 1mg 0%
Sodium 2mg 0%
Potassium 0.3mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 0.5g 2%
Sugars 5g
Protein 0.5g 1%
Calcium 0.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.