Chocolate-Almond Fudge

• portions: 8 servings

Ingrédients

¼ cup sliced almonds

4 oz. vegan 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

Flaky sea salt

Instructions

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.

Meanwhile, place chocolate 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.

Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).

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.

Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour. Remove by lifting up parchment, then cut into squares or bars to serve.

Do Ahead: Fudge can be made 1 week ahead. Keep chilled.