Avocado Irish Cream Fudge

Avocado Irish Cream Fudge

Sarah 17

"Although avocados seem like a strange ingredient for fudge, they give a great creamy texture to a decadent treat. I often give it as a gift for the holidays and no one can ever believe it's made with avocados!"

Ingredients 1 h 20 m {{adjustedServings}} servings 248 cals

Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
  2. Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
  3. Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.
  4. Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.
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Reviews 13

  1. 13 Ratings


The important thing with this recipe is to make sure your avocados are very ripe and to make sure you have medium avocados. I've made it before with very large avocados and it came out gooey. (We actually used that batch to melt pieces of it into milk for the most amazing, creamy hot cocoa!) And if your avocados are too tiny it will be harder as one reviewer found. If all your grocery store has is very small avocados I might use 2 1/2 or 3. PLEASE NOTE: IF YOU SEE GREEN IN YOUR FUDGE AT ALL THEN YOU HAVE NOT MADE THIS RECIPE CORRECTLY!!! The avocado should be FULLY incorporated and the fudge should be completely smooth with no lumps.


I made this recipe for our Saint Fatness Day party this weekend, and it came out great! I made sure most people tried it before asking them to guess the secret ingredient. People were guessing raisins, dates, nuts, etc. and then someone finally said "avocado?" and I couldn't help but grin. The only difficult part was blending the avocados, because one wasn't ripe enough. It is critical to use ripe avocados for this! Mixing in the cocoa was a bit challenging, but surprisingly became easier as the confectioner's sugar was added. The fudge became very dark and thick in the end, and I used an 8x8 pan with wax paper instead of a 9x11. I refrigerated the fudge overnight, and then ran the bottom of the glass pan under hot water and used a spatula to get it! The Irish cream (I used Bailey's) gives it a great flavor!


Wow, I am amazed that this works! I halved the recipe as a trial run, but I will definately make a whole batch next year. The slightly Irish Cream flavor is very unique, but my favorite part is that it uses avocado instead of marshmallow cream, AND you don't need a candy thermometer. I also like that it uses cocoa powder instead of a ton of chocolate chips. I can tell you grew up outside of the US and have learned to adapt to available ingredients! Thanks a lot!