Name: Chocolate-Almond Fridge Fudge
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; ¼ cup sliced almonds; 4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed; ½ ripe avocado; ⅓ cup pure maple syrup; ⅓ cup almond butter; 1 Tbsp. cocoa powder, preferably Dutch-processed; ¾ tsp. kosher salt; Flaky sea salt

chocolate fudge squares topped with toasted sliced almonds on a pink plate

The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao. Lower percentages will result in fudge with a scoopable ganache-like texture. The dairy-free secret to its creaminess? Avocado.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe information

Yield
8 servings

Ingredients

Nonstick vegetable oil spray

¼ cup sliced almonds

4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed

½ ripe avocado

⅓ cup pure maple syrup

⅓ cup almond butter

1 Tbsp. cocoa powder, preferably Dutch-processed

¾ tsp. kosher salt

Flaky sea salt

Preparation

Step 1
Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
Step 2
Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
Step 3
Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
Step 4
Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
Step 5
Remove by lifting up parchment, then cut into squares or bars to serve.
Step 6
Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.