Imagine a rainy afternoon when the sun breaks through the clouds, illuminating your kitchen in a warm glow. This was the moment I decided to experiment with an unexpected twist on a classic treat: fudge! Using ripe avocados for a creamy base and a sous vide machine to create that velvety texture, I transformed traditional fudge into a modern, healthier dessert. The result? A rich, chocolatey delight that will have you second-guessing everything you thought you knew about fudge!

Ingredients

  • 2 ripe avocados
  • 1 cup dark chocolate chips (70% cacao or higher)
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt (plus extra for topping)
  • 1/2 cup crushed sea salt crackers (for crunch)

Instructions

Begin by preparing your sous vide setup. Fill a large pot with water and preheat your sous vide machine to 160°F (71°C). While the water is heating, gather your ingredients.

In a heatproof bowl, combine the dark chocolate chips and place it over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

While the chocolate cools, scoop out the flesh of the avocados and place it in a food processor. Add the maple syrup, cocoa powder, vanilla extract, and sea salt. Blend until the mixture is creamy and free of lumps.

Pour the melted chocolate into the food processor with the avocado mixture. Pulse until all the ingredients are well combined and you achieve a smooth, luscious fudge batter.

Transfer the mixture into a silicone baking dish or line a small square baking pan with parchment paper for easy removal. Smooth out the top with a spatula.

Sprinkle the crushed sea salt crackers evenly over the fudge mixture, pressing them slightly into the surface for added crunch. Finish with a sprinkle of extra sea salt to enhance the flavor.

Seal the baking dish tightly with plastic wrap to avoid water getting in, then carefully submerge it into the preheated sous vide water bath. Cook the fudge for 1 hour.

Once the hour is up, remove the dish from the water bath and let it cool at room temperature for about 30 minutes. Then place it in the refrigerator for at least 2 hours to set completely.

When ready to serve, lift the fudge out of the pan using the parchment paper. Cut into squares and watch as your friends and family are amazed by the rich, decadent texture and the surprising ingredients!

Enjoy your Chocolate Avocado Fudge with Sea Salt Crunch as a guilt-free dessert that’s both indulgent and surprisingly healthy!