Raw Cacao & Avocado Fudge Recipe

I love chocolate and I love fudge. Usually fudge is made of condensed milk, butter and sugar. But not this clean, vegan and gluten free chocolate fudge. Full of healthy fats from avocado and coconut oil which are combined with the antioxidant power of raw cacao powder.

This fudge is creamy, chocolaty and it most definitely satisfies my chocolate cravings I get after meals occasionally. Because it’s full of healthy fats, 1 piece is all I need to be happy again. You have to store it in the freezer otherwise it will melt and won’t last as long.

There is another big reason why I love this fudge. My hubby like most men, doesn’t know his way around the kitchen.:) He always forgets to check the freezer for snacks and, like any man, he loves snacks. So, there is no fights about the fudge. I usually get it all.:) Ssssshhhhh!!!


1 Large ripe Avocado

5 Tbsp Coconut Oil

2 Tbsp Cacao Butter

4 Tbsp Coconut Butter

3 Tbsp Raw Cacao Powder

2 Tbsp Brown Rice syrup, maple syrup or 1 tsp Navitas Stevia powder

Pinch Sea salt


  1. In a small pot, gently melt the butters & coconut oils until smooth.
  2. Add to a food processor all ingredients and blend until smooth and creamy.
  3. Transfer the mixture to a dish, lined with plastic wrap or baking paper for easy removal, and smooth the top with a spatula.
  4. Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
  5. Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer– but mine never lasts too long!)



Justine Laidlaw
About me

I’m Justine Laidlaw, Integrative & Holistic Cancer Coach based in the beautiful Bay of Plenty in New Zealand. I love life, make the most of opportunities and I am certainly not afraid of change. I coach to help change lives as mine was changed drastically in 2013. I run inspiring workshops as a certified “Radical Remission” Teacher from Dr Kelly’s Turners incredible research on cancer patients who have survived a terminal diagnosis. Join me as I continue to promote a healthy lifestyle, balanced nutrition, spiritual knowledge and a safe community to share ideas and positive thoughts and where I inspire others towards optimising their wellness journey of healing and living fully.


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Hi, looks awesome. I don't have any cacoa butter - could you suggest another substitute? We're dairy free at the moment too. Thanks

    Justine Laidlaw

    Hi Melissa,

    Yes you can always substitute the Cacao Butter for more coconut oil, it will work just as well. Hope you enjoy creating :-)


      Hi there, instead of the coconut butter how much coconut oil total would I need? Thanks :)

        Justine Laidlaw

        Hey Nicola, you can substitute the coconut butter for more coconut oil :-)

Debbie Leitch

Hi Justine,

So many recipes these days reuire food processing or bleending. Just wondering if you've found any particular machine to use that covers all "mixing" requirements? Many thanks

    Justine Laidlaw

    Hey Debbie,

    There sure are many options out there. I am just using a food processor which is a Breville 1100watt, it does the job fairly well but there are much better options out there. The cream of the cream is a thermomix blender (very expensive) https://www.thermomix.co.nz but an absolute amazing machine! I will get one one day, but my budget isn't there right now. The Omniblend has also got some great reviews as well. If you are wanting to make the raw food cheesecakes and are wanting a nice creamy and smooth consistency from the nuts, then the higher priced one's are the pick's. In saying that my $300 one does a good enough job for me. I don't make a lot of sweet stuff, but do use it all the time for making my seedy breads. Hope that helps :-) Justine

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