Chocolate Chip cookie dough fudge (grain free, vegan)
This No-Bake Fudge is the perfect no bake, easy freezer treat . Made with wholesome ingredients like nut butter, coconut oil, and coconut flour, this recipe delivers all the rich, creamy goodness of traditional fudge without any of the fuss associated with baking. What’s more, it’s a fantastic way to indulge in a dessert that’s not only vegan but also free from refined sugars.
Ingredient Highlights
• Almond or Cashew Butter: These nut butters form the creamy base of our fudge, offering a rich texture and a healthy dose of good fats, protein, and essential minerals like magnesium and zinc. •
Coconut Oil: Known for its medium-chain triglycerides (MCTs), coconut oil is a fantastic dairy-free fat that helps solidify the fudge while also boosting metabolism.
• Coconut Milk: Adding a touch of creaminess, coconut milk also brings vitamins and minerals to the dish, making the fudge silkier and more satisfying.
• coconut Flour: A low-carb, gluten-free alternative to traditional flours, almond flour gives the fudge a bit of body without the heaviness of grains.
• Maple Syrup: As a natural sweetener, maple syrup not only avoids refined sugars but also imparts a subtle, earthy sweetness to the fudge. • Vanilla Extract: A splash of vanilla enhances the flavors, adding a warm, aromatic depth to the fudge.
• Chocolate Chips: For that quintessential fudge experience, chocolate chips are sprinkled within and on top of the fudge, providing delightful pockets of melty chocolate in every bite.
Chocolate Chip Cookie Dough Fudge
Ingredients
- 1/4 C coconut flour
- 2/3 C creamy cashew or almond butter, may substitute with any creamy nut butter
- 1/4 C full fat coconut milk
- 6-7 tbsp maple syrup to taste, may sub with date syrup, agave or honey
- 5 tbsp refined melted coconut oil
- 1/2-2/3 C dairy free chocolate chips
- 1 tsp vanilla extract
- flaked sea salt to top
Instructions
- Line a medium or large loaf pan with parchment paper.
- In a microwave safe bowl, heat the almond or cashew butter and coconut oil for 20-30 seconds until melted and combined. Stir in coconut milk
- In a large bowl combine almond flour; add the softened cashew or almond butter & coconut oil, and coconut milk. Add in maple syrup, vanilla and chocolate chips.
- Pour fudge mixture into loaf pan. Sprinkle more chocolate chips on top. Freeze for 30-60 minutes or until fudge sets and is fully solid.
- Store in the freezer in a tupperware. Let sit at room temperature for 5 minutes before eating.
