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!


triple layer avocado fudge bars


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.



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.


Paleo Chocolate Avocado Fudge Bars




  • Medjool dates

  • Shredded coconut

  • Cinnamon

  • Cocoa or carob powder

  • Vanilla power or extract

  • Sea Salt

  • Butter or Ghee

  • Avocado

  • Honey

  • Dark Chocolate

Avocado Chocolate Fudge Bars





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.



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Avocado Fudge Bars

  • Author: Alaena Haber
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 minutes



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


  1. Line an 8×4” rectangular glass container or loaf pan with parchment paper. 
  2. 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.
  3. 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.
  4. 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. 
  5. Slice into bars or 1-inch squares and store in a sealed glass container in the refrigerator or freezer. 


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

  1. Melt coconut butter and palm shortening in a microwaveable glass dish, about 30 seconds. Stir in the carob powder and honey until smooth.