Avocado Chocolate Winter Fudge (Vegan, Gluten-Free, Sugar-Free)

Classic fudge is basically a blend of sugar, butter, condensed milk, and more sugar. That’s why a small square can easily reach lots of calories in just one bite!

The equation is simple: lots of fat, lots of sugar, no fiber, no water, no nutrients...

It’s calorie-dense by design.

But you can build something that tastes just as rich without loading it with empty calories!

Replacing the base with avocado, pumpkin, or fruit purees instantly reduces energy density while adding healthy fats, natural fiber, vitamins, and volume without excess calories

Sweetening with erythritol instead of sugar keeps the texture but removes the glucose spike and most of the calories from the sweetener. Also, removing oil cuts unnecessary fat while still keeping the fudge creamy, thanks to the natural structure of the ingredients.

The result:
A dessert that’s satisfying in taste, not in sugar buzz 😊

---

Avocado Chocolate Winter Fudge

---

Prep time: 10 minutes
Mixing time: 3–5 minutes
Setting time: fridge: ~3 hours/freezer: ~45 minutes

---

Ingredients (small 12×12 cm dish)

Cake

• 1 ripe avocado

• 1 cup buckwheat flour

• ½ cup coconut flour

• ½ cup cocoa powder

• ½ cup erythritol (powdered if possible)

• 3–5 tbsp plant milk (almond or rice), adjust as needed

• 1 tsp cinnamon

• ¼ tsp ginger

• ¼ tsp cardamom

• ⅛ tsp cloves (optional)

• 1 tsp vanilla extract

• Pinch of salt

Chocolate Glaze

• 3 tbsp cocoa powder

• 3–4 tbsp powdered erythritol

• 3–5 tbsp plant yogurt 

• ½ tsp vanilla

• Tiny pinch of salt

Topping

• Chopped almonds

---

Instructions

1. Preheat the Oven

Set oven to 175°C.

2. Blend the Wet Base

Blend avocado, erythritol, vanilla, plant milk, and salt until smooth.

3. Add Cocoa & Spices

• Add cocoa powder, cinnamon, ginger, cardamom, and cloves.
• Blend again until glossy and thick.

4. Add the Flours

• Add the buckwheat flour and coconut flour.
• Mix or blend until the dough becomes dense and uniform.
• If too dry, add 1–2 tbsp more plant milk.

5. Set the Fudge

• Press the mixture firmly into a parchment-lined dish.
• Smooth the top.
• Bake at 175°C for 15–20 minutes. The top should look dry, but the center should stay soft; that’s what makes it fudgy.

6. Make the glaze

Mix:

• cocoa

• powdered erythritol

• vanilla

• 1 tbsp yogurt at a time

6. Slice & Serve

• Once baked, let it chill, then spread the chocolate glaze, sprinkle with some chopped almonds, and cut into small squares.
• Store in the fridge up to 4 days.

---

Notes

• Coconut flour absorbs moisture very strongly; add plant milk slowly to avoid making it too soft.

• Buckwheat flour gives a rich, earthy, winter taste that pairs perfectly with cocoa and spices.

• If you want it sweeter, increase erythritol by 1–2 tbsp.

• For a more brownie-like texture, add 2–3 tbsp extra plant milk before chilling.

---

Nutrition (per portion (1 out of 12 parts), estimated)

• Calories: ~130 kcal

• Protein: ~3 g

• Fat: ~5 g

• Carbohydrates: ~14.5 g

• Fiber: ~5 g

---