Ingredients
- 2 large ripe avocados
- 3 large eggs
- 1/2 cup unsweetened almond butter
- 1/2 cup unsweetened cocoa powder
- 1/3 cup monk fruit or allulose
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup sugar-free dark chocolate chips
- 2 tbsp melted coconut oil
Optional fudge topping: 1/2 cup sugar-free dark chocolate chips, 2 tbsp coconut oil, and 2 tbsp unsweetened almond milk.
Instructions
- Blend the 2 ripe avocados, 3 large eggs, 1/2 cup almond butter, 1 tsp vanilla, and 2 tbsp coconut oil until completely smooth.
- Add the 1/2 cup cocoa powder, 1/3 cup monk sweetener, 1 tsp baking soda, and 1/4 tsp sea salt, then blend again until a thick, glossy chocolate batter forms. Fold in the dark chocolate chips.
- Transfer the batter into a greased or parchment-lined 8-inch round cake pan. Bake at 350°F for approximately 25–30 minutes, until the center is just set. Avoid overbaking because the goal is a dense, moist, almost brownie-like fudge texture.
- Allow the cake to cool completely. For an even richer finish, gently melt the topping ingredients and spread the glossy chocolate mixture over the cooled cake. Refrigerate briefly before slicing for an ultra-dense fudge consistency.
