Sugar cookie dough fudge (vegan, grain free)
A Twist on Traditional Treats: Sugar Cookie Dough Fudge with a Healthy Spin
! Today, I’m excited to share a recipe that combines the nostalgia of sugar cookie dough with the creamy indulgence of fudge. What’s even better? It’s made with healthier alternatives that will satisfy your sweet tooth!
This sugar cookie dough fudge is not only easy to prepare but also requires minimal ingredients, most of which you may already have in your pantry. What makes this fudge truly special is its base of cashew butter, which gives a wonderfully creamy texture and a naturally sweet flavor that mimics the beloved taste of sugar cookies.
Ingredient Highlights:
• Cashew Butter: A smooth and creamy base that not only imparts a rich texture but also offers healthy fats and a touch of protein.
• Refined Coconut Oil: Helps solidify the fudge, ensuring that perfect chewy texture without any overt coconut flavor.
• Coconut Milk: Full-fat coconut milk adds a luxurious creaminess, enhancing the fudgy consistency.
• Maple Syrup: Substituting traditional sweeteners, maple syrup brings a natural sweetness along with a hint of warmth, perfect for balancing the nutty flavors of the cashew butter.
• Vanilla and Almond Extracts: These extracts are crucial for achieving that quintessential sugar cookie flavor, with vanilla adding sweetness and almond providing a slight nutty background.
• Coconut Flour: This helps thicken the fudge, contributing to its substantial texture while keeping the recipe grain-free.
Recipe Snapshot:
1. Prepare your pan: Line a loaf pan with parchment for easy fudge removal. 2. Combine and heat: Mix cashew butter, coconut oil, coconut milk, and maple syrup, and gently warm in the microwave to meld the flavors. 3. Flavor it up: Stir in vanilla and almond extracts for that classic cookie taste. 4. Thicken: Add coconut flour gradually until you achieve a thick, pourable batter. 5. Freeze: Pour into the pan, freeze until set, and then slice⬤
Sugar Cookie Dough Fudge
Ingredients
- 2/3 cup cashew butter
- 1/3 cup refined coconut oil
- 1/4 cup full-fat coconut milk
- 1/2 c maple syrup
- 1 teaspoon vanilla extract
- A dash of almond extract
- 1/4 cup coconut flour
Instructions
Prepare the Pan:
- Line a loaf pan with parchment paper, allowing some overhang for easy removal.
Mix and Heat:
- In a microwave-safe bowl, combine cashew butter, coconut oil, coconut milk, and maple syrup. Microwave in short bursts of 20-30 seconds, stirring in between, until the mixture is smooth and well combined.
Add Flavors:
- Stir in vanilla and almond extracts into the warm mixture to infuse the sugar cookie taste.
- Incorporate Coconut Flour: Gradually add coconut flour, stirring until you achieve a thick but pourable consistency.
Set the Fudge:
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Freeze for at least 2 hours until the fudge is firm.
Slice and Serve:
- Lift the set fudge out of the pan using the parchment paper. Place on a cutting board and cut into squares. Store in an airtight container in the freezer.
