Avocado Fudge Bars

Prep Time 15 min Inactive Time 1 hour Cook Time 0 min


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

Chocolate Fudge Layer

  • 1/2 cup dark chocolate chips 
  • 1 to 2 tablespoons butter, ghee or palm shortening


  1. Line an 8x4'' 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. 


Recipe 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

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