Ingredients
- 1 bar (3 ounces) dark chocolate (70 percent cocoa), chopped
- ½ cup plain 100 percent avocado guacamole or 1 avocado, pitted and puréed
- 1/3 cup organic full-fat coconut milk, canned
- ½ teaspoon vanilla extract
- Stevia to taste
- ¼ teaspoon salt
How to Make It
- Line an 8 x 8 inch baking pan with parchment paper, allowing the excess to hang over the sides. Heat all ingredients in a medium glass bowl and set over a pan of barely simmering water (making sure bowl doesn’t touch water), stirring until chocolate has completely melted and mixture is smooth.
- Scrape mixture into prepared pan, using spatula to smooth the top. Refrigerate overnight. Use parchment paper to lift fudge out of the pan and to a cutting board. Peel off parchment paper and cut into 1 inch pieces. Store refrigerated in an airtight container.