The important thing to a firmly set however fudgy texture is utilizing bittersweet chocolate with minimal 60% cacao. Decrease percentages will end in fudge with a scoopable ganache-like texture. There's additionally a secret ingredient that helps substitute the dairy on this vegan, fudgelike deal with. Simply kidding; it's not a secret…it's avocado!
cup sliced almonds
oz. vegan bittersweet chocolate (have to be at the very least 60% cacao to ensure that the fudge to set correctly), damaged or chopped into small items if wanted
Nonstick vegetable oil spray
cup pure maple syrup
cup almond butter
Tbsp. cocoa powder, ideally Dutch-processed
tsp. kosher salt
Flaky sea salt
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing midway by way of, till golden brown, about 5 minutes. Let cool, then coarsely crush. Put aside.
In the meantime, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring nicely between every, till melted and easy, 1–1½ minutes. Let cool barely.
Spray a 9×5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving loads of overhang on 2 sides (the spray will assist it persist with the pan and cooperate extra).
Purée avocado, maple syrup, and almond butter in a meals processor till very easy, about 1 minute. Add cocoa powder, kosher salt, and a couple of Tbsp. chilly water. Pulse till easy, then add melted chocolate. Pulse simply till mixed, scraping down sides of bowl as wanted.
Switch chocolate combination to ready pan and easy high. Scatter reserved almonds over, then season with sea salt; press in flippantly. Chill till agency, about 1 hour. Take away by lifting up parchment, then lower into squares or bars to serve.
Do Forward: Fudge will be made 1 week forward. Preserve chilled.