Chocolate-Almond Fridge Fudge

By Chris Morocco, Bon Appétit

The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao. Lower percentages will result in fudge with a scoopable ganache-like texture. There's also a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!

Yield

8 servings

Ingredients

• ¼ cup sliced almonds
• 4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
• Nonstick vegetable oil spray
• ½ ripe avocado
• ⅓ cup pure maple syrup
• ⅓ cup almond butter
• 1 Tbsp. cocoa powder, preferably Dutch-processed
• ¾ tsp. kosher salt
• Flaky sea salt

Recipe Preparation

• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.

• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly.

• Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).

• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.

• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour. Remove by lifting up parchment, then cut into squares or bars to serve.

Do Ahead

Fudge can be made 1 week ahead. Keep chilled.