Chocolate-Almond Fudge

[valoise]

I've made and liked traditional fudge, fudge made with marshmallows, even no-cook fudge made with Velveeta cheese, so a few years ago when I came across this in Bon Appetit magazine, I saved the recipe but never go around to trying it until today.

Chocolate-Almond Fridge Fudge
¼ cup sliced almonds
4 oz. bittersweet chocolate (60% cacao, chopped into small pieces)
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper. Toast the almonds. Melt chocolate a small glass or ceramic bowl in the microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Purée avocado, maple syrup, and almond butter in a food processor until very smooth. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
Put mixture in loaf pan, chill until firm, about 1 hour.

Result: it looked fine and had a good fudgy texture, but tasted really, really weird. Never making this again!