Let’s talk chili. No, silly. Not the Anthony Kiedis kind.…
This second fudge recipe maximizes that totally scrumpsh and classic pairing of chocolate and mint. YumTOWN!
My favourite thing about this Mint-Chocolate Swirl Fudge is that the green colour is entirely natural. No need for icky, toxic food colouring. The soft mint-green hue comes from the addition of avocado, which also renders a delightfully creamy texture while remaining dairy-free for peeps like you and me.
So here’s yet another perfect share-able this time of year – go on and make a batch (no-bake to boot!). Enjoy!
Mint-Chocolate Swirl Fudge (Paleo with AIP Modification)
Author: Martine Partridge
Recipe type: Treats
Serves: 24 pieces
- 1 medium avocado, peeled and pit removed
- 1 c. cooked white sweet potato, mashed (I use the Hannah or Jersey variety.)
- ⅓ c honey
- ⅓ c coconut butter, softened
- ⅓ c coconut oil
- ¼ tsp pure peppermint extract (Alternatively, you could use a few drops of peppermint oil and adjust to taste.)
- 2 tbsp. Enjoy Life chocolate chips, melted (Omit this ingredient for AIP.)
- Lightly grease a small loaf pan. Line it with one sheet of parchment paper cut to fit the bottom evenly. Let the edges of parchment hang over the top of loaf pan for easy removal fudge.
- Place the avocado, sweet potato and honey in a food processor and process until smooth.
- In a small saucepan, melt the coconut butter and coconut oil on low heat. Stir until smooth. Allow to cool slightly.
- In a small bowl, melt the chocolate chips in the microwave.
- Add the melted coconut butter and coconut oil to the food processor along with the peppermint extract. Process and pulse until smooth. Use a spatula to scrape down the sides and ensure all ingredients are evenly mixed.
- Scoop half of the mint fudge mixture into the prepared pan.
- Drizzle in half of the melted chocolate over the mint fudge mixture.
- Add the remaining mint fudge mixture from food processor and then top with the rest of the melted chocolate.
- Gently swirl in chocolate using a knife. Smooth the top and refrigerate until set (about 3-4 hours or overnight).
- Once set and cooled, use the overlapping parchment paper to lift the fudge onto a cutting board. Slice and serve.
- Place leftovers in an airtight container and store in the fridge for 2 days.