Freezer Cookie Dough Fudge (Vegan, Gluten Free)
This cookie dough fudge is super rich, creamy, and made from plant based ingredients. You just need a few simple ingredients to make a batch for yourself!
Those who know me best know that I have a crazy sweet tooth. I definitely inherit it from my mom, who is one of the best bakers I know. I like to have something sweet pretty much every day, sometimes more than once!
Lately, I’ve really enjoyed making simple dessert recipes in batches that can easily be stored in my freezer, including No Bake Samoas and Dark Chocolate Peanut Butter Truffles. I love desserts that keep well in the freezer! They are instantly available when I have a sweet craving, and don’t require any prep once I’ve made a batch, and I don’t feel the pressure to consume them all at once before they go bad.
One of Ben’s all time favorite treats is frozen cookie dough. While cookie dough is SO delicious, it’s definitely not the safest thing to eat in terms of food safety! This idea inspired me to create this creamy cookie dough fudge. you’ll get all the taste of cookie dough, but none of the food-borne illness risks!
Main Ingredients + Some Nutrition Notes
This cookie dough fudge recipe only requires 7 simple ingredients, some of which you probably already have in your pantry!
- Cashew Butter: Cashews are rich in healthy monounsaturated fats, so they can help lower “bad” LDL cholesterol when replacing saturated fats in the diet. They are also good sources of vitamins and minerals, including iron and magnesium. Research shows that eating 2 servings of nuts per day may lower your risk for certain diseases like heart disease and diabetes, as well as help with weight management.
- Coconut Oil: While coconut oil is high in saturated fat, many of the fats in coconut oil are medium-chain triglycerides (MCTs). MCTs are metabolized differently than the other fats in our diets. They are broken down and absorbed more quickly and go right to our livers to be used for energy. MCTs are wonderful for people with fat malabsorption issues for this reason. There is some research that links MCTs with weight management, because they are used for energy and less likely to be stored as fat, but we still need to learn a lot more about it! Coconut oil can be part of a healthy, balanced diet when used in moderation.
- Maple Syrup
- Almond Flour
If you love this recipe, you may also like
- The Best Fudgy Tahini Brownies (Gluten Free, Oil Free)
- Raw Coconut Cashew Snickerdoodle Truffles
- Almond Butter Zucchini Brownies (Gluten Free)
This cookie dough fudge requires simple ingredients and takes less than 15 minutes to make! Store it in the freezer for instant access to a yummy treat.
- 1 cup creamy cashew butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond flour
- 1/3 cup dark chocolate chips
- 1 tsp flaky sea salt
- Line a loaf pan with parchment paper.
- Combine cashew butter, coconut oil, maple syrup, and vanilla extract in a saucepan on low heat. Melt everything together, stirring occasionally, until smooth and creamy.
- Remove from heat, then stir in almond flour.
- Let cool for 5-10 minutes to room temperature. Stir in the chocolate chips.
- Pour batter into prepared loaf pan and smooth it out using a rubber spatula. Sprinkle with sea salt and additional chocolate chips, if desired.
- Place in the freezer and freeze until solid, 20-30 minutes. Slice into 8-16 pieces. Enjoy immediately, or return to the freezer to store.
This cookie dough fudge will begin to melt a bit and soften significantly when left at room temperature, due to the nature of coconut oil. Store in the freezer and enjoy immediately for best results.
I’ve not tried other nut butters, but I imagine different creamy versions would work well! The texture will be similar, but the flavor may be altered.
Keywords: cookie dough fudge, vegan, vegan desserts, gluten free