Avocado is natures margarine. On the off chance that I gave you this fudge – you could never figure avocado is in it. Truly. It's there instead of spread and is a wonderful solid fat (otherwise known as less blame!). Win. The surface is luxurious and gracious so irresistible.
Another reward with this formula? You keep the fudge in the cooler so at whatever point you have a hankering for something sweet and chocolatey – it's promptly accessible. This is both too helpful and frightening (since I could without much of a stretch eat it across the board sitting!).
Also try our recipe : SHEET PAN PANCAKES #cake #pancake
- 1 1 /2 cup vegan chocolate chips (or any if not vegan)
- ⅔ cup coconut cream (see notes)
- ½ cup unsweetened cocoa
- ¾ cup coconut sugar
- 2 tsp vanilla
- ½ tsp sea salt
- 2 large avocados
- ½ cup chopped walnuts (optional)
INSTRUCTIONS
- Line a 6x6 or comparable size pan with parchment paper (so the fudge doesn't stick).
- In a medium saucepan over medium heat add your chocolate chips, coconut cream, unsweetened cocoa, coconut sugar, vanilla and sea salt. Stir frequently until all is melted, silly and smooth. Set aside.
- In a food processor or blender, add your avocados and blend until completely. Add in your chocolate sauce and again blend until smooth (have a little taste test!).
- Pour into your prepared pan, sprinkle the top with chopped walnuts, cover and place in the freezer to firm up (4-6 hours). When ready to eat remove from freezer & eat immediately or let soften at room temperature for 10-15 minutes. Enjoy!
Source : bit.ly/2EHrUw3
Read more our recipe : Maple Pecan Squares #cake #dessert
0 Comments