I am notorious for my terrible fudge-making skills. I’ve probably tried to make a fudge recipe at least five different times, and failed every time. It was a very depressing time in my life. One time I even tried a traditional recipe for fudge that I found online. It didn’t set up AT ALL. It doesn’t help that my sister is an amazing fudge-maker. Whenever she makes fudge, it sets up perfectly and is always delicious. It’s not fair!
I’ve taken a three or four-month break from fudge-making to cool down and re-examine my strategy. I realized my problem was that I was using too much coconut cream and not enough chocolate. After all, fudge is about chocolate; I need to load up!
I feel that I have crossed something momentous off of my bucket list now that I have created a fudge that actually tastes good AND sets up. Why is it no-fail? Because if there is any possibility that a fudge recipe will fail, it will happen when I make it. This fudge was really easy and came together perfectly, and I made it ALL BY MYSELF!! No help from my fudge-queen sister.
I lied; Julia did help me. She is the one holding the fudge in all of these pictures. She put up with my incessant poking, prodding, moving, posing, and re-shooting like an angel. (I told her she could have a piece of fudge after we were done.)
- Prep Time : 10 minutes
- Yield : 1 8x8 pan
- In a small saucepan, combine the chocolate, coconut oil, coconut cream, cocoa, and salt. Melt and stir together over medium-low heat.
- In a food processor, combine the avocado and melted chocolate mixture. Process until very smooth.
- Pour into a greased 8 inch by 8 inch glass baking dish. Sprinkle with kosher salt. Freeze for about 1 hour. Cut into squares and enjoy.
- Store leftovers in the fridge in an airtight container.