avocado fudge

• 1 1 /2 cup vegan chocolate chips
• ⅔ cup coconut cream (see note*)
• ½ cup unsweetened cocoa
• ¾ cup sugar
• 2 tsp vanilla
• ½ tsp sea salt
• 2 large avocados
• Topping of your choice.  I like hot spiced sea salt!

INSTRUCTIONS

Line a 6x6 or comparable size pan with parchment paper.

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.

In a food processor or blender, add avocados and blend until smooth. Add in the chocolate sauce and  blend until smooth.

Pour into your prepared pan, sprinkle the top with your toppings, cover and place in the freezer to firm up (4-6 hours). After it is firm take out and cut into bite sized pieces.  This will be messy, it melts fast.  Put pieces in a closed container separating pieces with parchment paper.  Keep in freezer.  Will last up to 6 months.  Happy eating!

*coconut cream can be bought in cans or cartons but if it is unavailable, refrigerate a can of coconut milk overnight and scoop out the hardened portion - that is the cream.  1 can should be sufficient.

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