Uncool Fudge

Last Sunday, when I made 12 sweet potato truffles and ate all 12 in the space of six hours, also in the middle of writing Tuesday’s giveaway post, I fully intended to post the truffle recipe today. On Monday, being on an unusual dessert kick, I unintentionally developed an avocado fudge recipe – well actually I saw the Avocado Fudge on La Fuji Mama’s site a few days before, and that was lurking in the back of my brain. But a haphazard blender experiment turned into a full-blown diva, blowing my innocent little truffles out of the water. I mean, it kicked them in the pants, poor little gals. Sweet potatoes, passed over? Blasphemy! Or a testament to how much I love this fudge. I became a woman obsessed – fudge for breakfast, fudge as a snack, fudge for dinner. Well part of dinner anyway. Salad + fudge became a balanced meal, for dinner but also for breakfast…I know it is unconventional, but that’s the point!

It starts with avocados

I recently read this article about being uncool. Both I and the fudge are definitely uncool. You see, uncool is defying convention in order to make yourself happy. That’s why all adolescents are categorically unhappy, because they are working so hard to be cool. For this fudge, you neither have to work hard nor bow to social pressure, because it is only me telling you how wonderful it is.

Dice, scoop, blend!

When I first developed this recipe, I was a little…overzealous in my taste testing. I thought for sure I had ruined my appetite for dinner. Nope! I ended up craving a light, crunchy salad after so much healthy fat, but since this fudge IS healthy and also tastier than conventional fudge, it is the perfect indulgence.

into the processor, or blender, or vitamix…

When my family took summer trips to Mackinac Island, the mecca of fudge-making, I just ate it because everyone else did. Talk about teenage dessert angst. Then my sugar cravings and subsequent lack of impulse control would kick in; I’d overeat; and then I’d feel guilty for eating a dessert I didn’t even really like! What the heck. Does that sound familiar? Well it’s time to be uncool. It’s time to enjoy unconventional desserts, because you really can enjoy them – no guilt, no unpleasant physical side effects (bloating, sugar cravings and/or hangover, headaches, general feeling of gross-ness), and for god’s sake, no anxiety. To eat or not to eat? Not even a question. Dive in!

smooth and creamy

As I was standing in front of my freezer, happily scooping morsels of fudge out with a tiny dessert spoon, I thought to myself – man, to think I spent all those years eating regular fudge when I could have had this?! The thought struck me as funny, since most people assume those of us with food allergies are deprived of all sorts of “good” food. I think it is the other way around. Do you know anyone else who eats fudge (and salad) for breakfast, guilt-free? My palate is no longer clogged with artificial ingredients, fillers, processed or altered food, and my body craves the healthy stuff – good fats like avocado, coconut oil, and sometimes cocoa. Add some sweetener of choice, and there you have it. The perfect uncool dessert – guaranteed to make your mind & body happy.

Easy cleanup! Slides right out of the processor into the pan. You don’t even need the parchment – just an experiment.

Uncool fudge

Use the highest quality cocoa powder you can find. With only four ingredients, it really makes a difference. Trust me, you’re worth more than Hershey’s. [UPDATE: After reading an article that said 70% of cocoa contained GMOs, I emailed the King Arthur Company and asked if this product contained any GMOs. They assured me it didn't. Hooray!]

generous single serving

- One batch makes one large or two small single servings.
- A double batch makes one small, awkward pan size, but fits perfectly into my mini food processor.
- A triple batch would make enough for an 8 x 8 pan.

double batch – awkward mini pan size, but who cares?! just use what you have.

If you just want to make the single batch, use something like a magic bullet or mini food processor. I don’t think you’ll have enough volume to fill something like a Vitamix or Blendtec. If you do have those awesome gadgets, or even a normal sized food processor, just make a triple batch so you can have a whole pan-full of fudge. It goes fast, I promise.

Uncool Fudge

Update 3/21/13: I don’t use stevia anymore, because I don’t need the sweetness and stevia is known to disrupt hormones. Use it at your discretion, but I just wanted to let you all know that I make all my desserts without added sweetener now, especially stevia.

one ripe, medium avocado
2 T melted coconut oil, cooled slightly [right now my coconut oil is just in a permanent state of meltage because it is so warm]
2 T high-quality cocoa powder, I like King Arthur
12 drops NuNaturals vanilla stevia, or 1 tsp liquid sweetener such as honey

Combine all ingredients into small food processor or high-power blender. Blend for about 2 minutes, until smooth. Refrigerate for at least two hours, but overnight is best.

Sometimes I can’t wait, so I freeze it for 20 minutes. That is REALLY good – almost the consistency of gelato when scraped off delicately with a tiny spoon. Keep it frozen or refrigerated when not serving though, otherwise it melts into a frosting-like consistency and some of the oil can separate off. I mean, I had no problem eating that either, but…if you want squares of fudge, cut it after it has been in the fridge for 2 hours, then freeze for 20 minutes so the squares pop out.

If you want to be ultra-chic, you can sprinkle your fudge with some thick-grained sea salt. I do this right before serving, because 1. the salt will melt into the fudge if left for too long and 2. sometimes I feel for the salty-sweet combo, other times not. I like to keep my options open.

I may have eaten this whole pan myself. And guess what? I still don’t feel guilty!

By the way, for the small but awesome majority of you who are just as obsessed with sweet potatoes as I am – I haven’t given up or forgotten about the promised pasta OR truffles! The truffles are GOOD, but I want them to be amazing.

Partying it up at Diet, Dessert & Dogs Wellness Weekend, August 9-13

AND Amee’s Savory Dish: Fit & Fabulous Fridays #44

Sharing in the community love at GFE’s August 2012 Virtual Gluten-Free Support Group with Matt & Stacy of the Paleo Parents!

Bringing uncoolness to Allergy Free Wednesdays, Week 33!

Sharing the love at Slightly Indulgent Tuesdays

 

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Uncool Fudge
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Recipe type: Dessert
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Ingredients
  • one ripe, medium avocado
  • 2 T melted coconut oil, cooled slightly
  • 2 T high-quality cocoa powder, I like King Arthur
  • 12 drops NuNaturals vanilla stevia, or 1 tsp liquid sweetener such as honey

Instructions
  1. Combine all ingredients into small food processor or high-power blender. Blend for about 2 minutes, until smooth. Refrigerate for at least two hours, but overnight is best.
  2. Sometimes I can’t wait, so I freeze it for 20 minutes. That is REALLY good – almost the consistency of gelato when scraped off delicately with a tiny spoon. Keep it frozen or refrigerated when not serving though, otherwise it melts into a frosting-like consistency and some of the oil can separate off. I mean, I had no problem eating that either, but…if you want squares of fudge, cut it after it has been in the fridge for 2 hours, then freeze for 20 minutes so the squares pop out.
  3. If you want to be ultra-chic, you can sprinkle your fudge with some thick-grained sea salt. I do this right before serving, because 1. the salt will melt into the fudge if left for too long and 2. sometimes I feel for the salty-sweet combo, other times not. I like to keep my options open.

Notes
- One batch makes one large or two small single servings. – A double batch makes one small, awkward pan size, but fits perfectly into my mini food processor. – A triple batch would make enough for an 8 x 8 pan.

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