This no-guilt chocolate fudge is so delicious and decadent. It also happens to be gluten-free and vegan. It has a tasty aromatic flavor and doesn’t have a strange after taste. I’m usually against gimmicky recipes like “no guilt” anything because I firmly believe that small pleasures in life should not be shameful.
No-Bake, No Guilt Chocolate Fudge Recipe
- 1/2 cup crushed toasted almonds
- 8oz. bittersweet chocolate chips (at least 60% cacao in order for the fudge to set properly)
- 1 ripe avocado (about 2 cups)
- 1/2 cup pure maple syrup
- 1/2 cup almond butter
- 2 tbsp. cocoa powder
- 1/2 tsp. kosher salt
- 1 tsp cardamom powder
- 1 tsp almond extract
- Flaky sea salt
- 4 tbsp iced water
Place chocolate chips in a ceramic bowl and microwave in 30-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Allow it to cool.
Spray a 9×5″ pan with nonstick spray. Line with plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan).
In a food processor, add the avocado, maple syrup, cardamom, almond extract and almond butter. Blend until very smooth. Sift the cocoa powder and add it to the mixture followed by the kosher salt and 4 tbsp of iced water. Pulse until smooth, add melted chocolate. Pulse just until combined, scraping down sides of bowl as necessary.
Transfer chocolate mixture to the prepared pan and smooth the top with an offset spatula. Scatter reserved almonds on top, followed by the flakey salt; press in lightly. Chill until firm, about 2 hours. When ready cut into bars and enjoy!
I love this no-bake, no-guilt fudge because it’s creamy and delicious. The almond extract also brings out a somewhat floral flavor to it reminiscent of Turkish delights.