Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!
Hello from a cookie dough obsessed gal who just found the most dec-a-dent new way to cookie dough and had to share it with you IMMEDIATELY. You know the grainy, flour-y, could-be-a-cookie part of cookie dough? This recipe has replaced that texture with a silky, stretchy, creaminess reminiscent of homemade candy that your mouth will adore. But the chocolate chip part of cookie dough is still VERY much present and abundant, don’t you worry.
How To Make Cookie Dough Fudge
Don’t let the “homemade candy” thing I mentioned earlier scare you. Yes yes, traditional homemade fudge involves butter and boiling and thermometers and other such pesky things. We aren’t getting into all that. We are only using SIX easy ingredients, all on the healthier side than most fudge recipes you will find, and only a minute of boiling/stirring effort.
Dairy-Free Fudge Ingredients
- Nut or seed butter. I used tahini in the batch pictured here, and it’s delicious (as long as you like tahini, you will taste it!) Raw cashew butter would be the ultimate option with the most “cookie dough” ish flavor, but it’s a bit pricey. So almond butter or SunButter would work, or even peanut butter if you’re a real PB lover.
- Sweetener. Any liquid sweetener you love, I personally used agave. Maple syrup or honey would be equally as good here.
- Coconut cream. Not milk, cream. From a can. My favorite brand for this is Edward and Son’s, especially their Simple line made without added gums. If you’ve ever opened a can of coconut milk or cream to find it lumpy or watery and unusable, you know that picking a reliable brand is important here. Refrigerate overnight before using and scoop out just the solid part.
- Vanilla extract and salt. Essential ingredients for most any dessert, but especially for achieving that cookie dough flavor profile.
- Chocolate chips. I prefer mini since we will be slicing these into small two-bite squares. But any kind will work, I used semi-sweet.
Cookie Dough Fudge Step-by-Step
- First we melt together the 3 basic ingredients: nut butter, sweetener, and coconut cream. You can do this in the microwave or on the stovetop. We aren’t trying to boil it down, just melt and combine so a minute or so of boiling and stirring is plenty.
- Next, off of the heat, add in the vanilla and salt.
- Then transfer to a heat proof bowl to cool before adding the chocolate chips (otherwise you will end up with chocolate fudge!). I also recommend vigorously risking the mixture here to make sure there is no oil separation happening, it should be very smooth.
- Once the fudge mixture is cool to the touch, stir in the chocolate chips.
- Transfer to a small dish, and freeze overnight.
- Then slice and enjoy!
More Healthy Fudge Recipes You’ll Love
Cookie Dough Fudge
- Prep Time: 30 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 15 squares 1x
- Category: fudge
- Method: freezer
- Cuisine: american
Description
Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!
Ingredients
- 1/3 cup (75g) cashew butter or tahini (or any nut/seed butter, those are just my favorites for flavor)
- 1/4 cup (80g) maple syrup or agave
- 1/2 cup (115g) coconut cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (90g) mini chocolate chips
Instructions
- Combine nut butter, syrup, and coconut cream in a small saucepan.
- Bring to a boil, boil for 1 minute stirring constantly.*
- Remove from the heat, and add in vanilla and salt. Whisk vigorously until fully combined and smooth.
- Transfer to a bowl and refrigerate for 30 minutes to cool.
- Once the mixture is cool to the touch, stir in the chocolate chips.
- Transfer to a small pan or silicone mold. Freeze overnight.
- Enjoy directly from the freezer (it will be perfectly fudgy, not frozen in consistency!)
Notes
*Alternatively you can melt the first three ingredients in the microwave for ~60 seconds, then whisk till smooth and proceed with the rest of the recipe as written.
Keywords: vegan, dairy free, freezer, tahini, healthy, summer, no bake, chocolate chip
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Hi, what is a good substitute for coconut cream?
Dairy-free butter would be the best substitute I can think of!
Looks like a fantastic recipe overall. The use of Tahini is actually really novel and I can’t wait to try this recipe. However you may want to include a note to use Vegan chocolate chips as traditional chocolate chips contain milk solids. I’m sure everyone knows this, but reading the recipe I was surprised to not see a note about it.
Thank you for your hard work!
★★★★
Hi Spencer! The tahini is SO yummy in here, I hope you do try and love it. And I appreciate the feedback – not all of my readers are vegan and I trust the ones that are know which kind of chocolate chips work for them😊
I am looking for a vegan fudge recipe. If I take out the chocolate chip, will this make fudge?
Thanks!
Sure you can skip the chocolate chips! It will just have a more predominant flavor of whatever nut/seed butter you choose
Will this be a fudge recipe without the chocolate chips? I would use cashew butter.
Yes that will work!
Thank you.
I just realized I don’t know what size pan to put it in when you say Transfer to a small pan. Will a 8×8 work?
Excited to try this recipe.
8×8” would be too large, your fudge would come out super thin. I use this little mini casserole dish that is like 6×4”, you could use a loaf pan or even a square Tupperware!
My fudge didn’t set and i don’t know what do, any tips?
★★★
Oh no! The coconut cream is the ingredient that helps sit here, so that’s probably the issue. Did you chill the can first to separate? And did you use just the solid thick cream? Also, you did freeze it not refrigerate, correct?
I’m excited to try this recipe! Would it work to substitute honey instead of maple syrup? Thanks!
Yes! That will work just as well