These three-layer Avocado Fudge Bars are low in sugar but still decadent! A no-bake Paleo and Vegan dessert with simple ingredients and a healthy dose of avocado!
I’m full-on obsessed with these triple layer Avocado Fudge Bars. They’ve been hidden on my blog for years, but I’m rewriting some old favorite recipes and updating photos. I have slightly adjusted the recipe to my nowadays preference, but I still included some AIP tips in the notes.
WHAT MAKES THESE AVOCADO FUDGE BARS SO GOOD:
1. COCONUT-DATE LAYER: a simple no-bake crust made from naturally sweet dates, shredded coconut and a touch of cinnamon, vanilla and sea salt.
2. AVOCADO FUDGE LAYER: ripe avocado is blended with coconut butter and just a tablespoon of honey for a lightly-sweetened, creamy avocado “fudge”
3. CHOCOLATE FUDGE LAYER: simply melt your favorite dark chocolate and thin it out with grass-fed butter or palm shortening to top these bars!
If you’re looking for a low sugar, no-bake treat to have on hand during the week when you want a quick bite, these are it! I like to cut them into 1-inch squares and keep them in the fridge for a snack.
INGREDIENTS IN TRIPLE LAYER PALEO FUDGE BARS:
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Medjool dates
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Shredded coconut
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Cinnamon
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Cocoa or carob powder
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Vanilla power or extract
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Sea Salt
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Butter or Ghee
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Avocado
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Honey
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Dark Chocolate
LOVE A HEALTHY NO-BAKE TREAT? TRY THESE RECIPES TOO:
Lastly, if you’re looking for some good quality dark chocolate chips, here are a few of my favorite brands: Equal Exchange, Enjoy Life, and Pascha. If you can’t find dark chocolate chips at your store, you can melt dark chocolate squares in its place. I would use at least 2/3 cup chopped dark chocolate squares in place of the 1/2 cup chocolate chips.
Avocado Fudge Bars
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 minutes
Scale
Ingredients
Coconut-Date Layer
- 10 soft Medjool dates, pitted
- 2/3 cup shredded unsweetened coconut
- 2 tablespoons butter, ghee or coconut oil
- 2 tablespoons cocoa powder or carob powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla bean extract or vanilla bean powder
- pinch sea salt
Avocado Fudge Layer
- 1/3 cup melted coconut butter
- 1/3 cup mashed ripe avocado (no dark spots)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla bean extract or vanilla bean powder
- pinch sea salt
Chocolate Fudge Layer
- 1/2 cup dark chocolate chips
- 1 to 2 tablespoons butter, ghee or palm shortening
Instructions
- Line an 8×4” rectangular glass container or loaf pan with parchment paper.
- In a food processor, combine all the ingredients for the Coconut-Date Layer. Blend for at least 30 to 60 seconds until a wet mixture that sticks together forms. Press evenly and firmly into the bottom of your prepared dish. Place in freezer while you make the next layer.
- Clean out the food processor and add all the ingredients for the Avocado Fudge Layer. Blend until pureed. Scrape and smooth on top of the Coconut-Date Layer. Return to freezer.
- Now make the Chocolate Fudge Layer. In a glass measuring cup, melt the dark chocolate in the microwave in 30-second intervals. Alternatively, you can melt over a double boiler. Stir in 1 tablespoon of butter until smooth. If needed to thin out to a pourable consistency, stir in the remaining tablespoon butter. Smooth on top of the Avocado Fudge Layer using a small rubber spatula. Return to freezer until firm – at least 30 minutes.
- Slice into bars or 1-inch squares and store in a sealed glass container in the refrigerator or freezer.
Notes
If you need to replace the Chocolate Fudge layer with carob, use the below recipe:
Carob Layer
¼ cup coconut butter, room temperature
¼ cup palm shortening, room temperature
2 tablespoons carob powder
2 teaspoons honey
- Melt coconut butter and palm shortening in a microwaveable glass dish, about 30 seconds. Stir in the carob powder and honey until smooth.
24 Responses
This recipe is great! Thanks so much.
I love these!!!
Can I substitute cacao butter for coconut butter?
The texture will be a good bit more firm if you do that but it should work!
These look fantastic, but I’ve always had trouble with avocado in recipes- does it get gummy or chewy, and will it “turn” ? How long do these keep, and also have you tried freezing? Sorry for all the questions, but I really want to try these as AIP will probably be my lifestyle from here on out, to a large degree. Thanks!
They keep 4 days in the fridge and keep very well in the freezer! They don’t turn brown or go bad.
Yay! Thanks so much.
Just made these and am on final stage but every time I took out of freezer to layer the first layer was still very crumble are u sure it’s only 2 T of oil to wet the mixture above first stage of receipie
Yes the recipe is correct as written. Were your dates very dry? Did you use Medjool dates? If you used any other kind, they would be too dry.
Is Palm shortening? Palm oil based?
If so what can I use instead?
You could replace with ghee or more coconut butter
I just want to say that I made this recipe over Thanksgiving on a whim. I had all the ingredients and I needed something sweet for when a friend came over. I didn’t have high expectations for this fudge, but oh my heavens, it grows on you fast and is addictive. Ever since I’ve made it I’ve been thinking about making it again. Tomorrow is that day! Thank you so much for this interesting recipe. I want to say one last thing and that is that it lasted a long time for me in the fridge. If you have a family though this will go fast! So creative, so delicious. Bravo!
Thank you so much! It is such an odd mix of ingredients but it comes together well! I am actually going to be making them as a post-partum batch cook since they make excellent breastfeeding snacks!
Love these so much! They started out as my go-to snack during night time nursing, and now, well, as my hubby put it “We are out of those freezer chocolate things? Why even live?” Lol. Batch #3432 is ready to go. Thank you!
Ha! Irena – your comment made me laugh. We love them in this house that much too <3
I am currently not able to have any kind of sugars. Only stevia or monk fruit. Do you think I can use that in this recipe? I am so excited to give it a try.
Yes! If you can use a monkfruit liquid sweetener that would be best 🙂
Making these again – they’re amazing! Thanks for the recipe 🙂
I’m sorry is this a joke? Your low histamine recipes would cause anyone who actually suffers from a mast cell disease to have a severe reaction. Chocolate, dates and avocados are ALL HIGH HISTAMINE FOODS. Other recipes have mango, limes, lemons, parmesan (hard cheese), strawberries, bananas. Are you running the dietary equivalent of The Onion here?
Maybe they’re good for other diets – but no one who ACTUALLY has a disease they need to eat low histamine for should follow any of these recipes.