Yes another Bon Appetit recipe. Sigh. What can I say, when you’re good, you’re good. You can find the original recipe here. I removed the toasted almonds, but pretty much kept everything else the same. To be honest, I removed the almonds because I only had about 20 minutes to make it before heading out the door to tennis! I had a major chocolate craving and had to make it to eat when we got back. Plus my kids don’t like nuts on their chocolate (weirdos. its ok, give me time to refine their palates…) and I knew they would like this and I felt like being kind to them.

Definitely did not disappoint. Lets face it. Recipes Bon Appetit recipes rarely do…

I topped mine with walnuts instead of almonds. 

Ingredients:

• 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

Directions:

1. Melt chocolate by placing it 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.

2. Spray a 9×5″ loaf pan with nonstick spray. (BA says to also line with parchment paper, which I am sure is also very helpful, but I did not and managed fine)

3. 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.

4. Transfer chocolate mixture to prepared pan and smooth top.

5. Chill until firm, about 1 hour.

6. If you used parchment paper, I’m sure you could just lift it out and cut into squares. I just cut them into squares and used a spatula to lift out the fudge and it worked great.