1 bar (3 ounces) bittersweet or dark chocolate (70 percent cocoa or higher), chopped
1 large avocado, pitted and pureed
1/3 cup organic full-fat coconut milk (canned)
1/2 teaspoon vanilla extract
Stevia to taste
1/4 teaspoon salt
Raw pistachios (or other nuts), chopped (optional)
1. Line an 8-by-8-inch baking pan with parchment paper, allowing the excess to hang over the sides.
2. Heat all ingredients except pistachios in a medium glass bowl set over a pan of barely simmering water (making sure bowl doesn’t touch water), stirring until chocolate has completely melted and mixture is smooth. Add nuts, if using, and stir to incorporate. Scrape mixture into prepared pan, using a spatula to smooth the top. Refrigerate until firm, at least 2 hours and preferably overnight. (The longer it chills, the firmer it gets, but this is still soft fudge.)
3. Use parchment paper to lift fudge out of pan and to a cutting board. Peel off parchment paper and cut into 1-inch pieces. Store refrigerated in an air-tight container.