Vegan Cookie Dough Freezer Fudge

240 comments

IMG 7515   Vegan Cookie Dough Freezer Fudge

Lucky for you, patience is not my strong suit.

I made this recipe a while ago with grand plans to save it for the cookbook, but I really couldn’t keep it to myself any longer. Especially on Valentine’s Day. That would just be cruel.

IMG 7460   Vegan Cookie Dough Freezer Fudge

It all began when I saw an incredible looking cookie dough fudge on Pinterest. I immediately knew that I had to try making some, with my own vegan spin on it.

However, I didn’t want to use confectioner’s sugar, butter, sweetened condensed milk, cream, white flour, corn syrup, or cups of sugar, so I decided to use my gluten-free chocolate chip cookie recipe as the base and tweak it from there. I knew with a bit of work, I could turn it into a more natural “fudge” recipe while maintaining the authentic cookie dough taste. After a quick search for vegan fudge online, I also came across Sarah, Katie, and Kate’s vegan fudge recipes and used those for a bit of inspiration, adding coconut oil and a banana to the recipe as well.

IMG 7434   Vegan Cookie Dough Freezer Fudge

Here’s what I changed to my cookie recipe:

  • I swapped the sugars for unrefined Sucanat sweetener
  • I swapped soy-free Earth Balance for coconut oil and reduced it from 8 tbsp to just 3 tbsp
  • I omitted the flax egg (not needed) and the baking soda (ditto)
  • I increased the oats from 1 cup to 1.5 cups
  • I added 1/3 cup mashed banana
  • Added a couple tablespoons of almond milk

 

IMG 7512   Vegan Cookie Dough Freezer Fudge

The first thing I did was heat the coconut oil, Sucanat, milk, and mashed banana on the stove top. I did this to melt the Sucanat so the fudge wouldn’t be grainy. Most of the cookie dough fudge recipes I came across called for icing sugar, but I figured I could cook down the Sucanat without having to resort to the processed white stuff. It worked beautifully!

A healthier caramel-like syrup was born!

IMG 7510   Vegan Cookie Dough Freezer Fudge

I let this wet mixture stand on the stovetop, to cool slightly, while I prepared the dry ingredients.

For the dry ingredients:

1. Take 1.5 cups of oats and process it in the blender until a fine flour forms. Remove and scoop into a large bowl.

2. Now, add 1 cup of raw whole almonds into the processor and process just until a fine flour forms. It’s ok if a few pieces of almond remain. Be careful not to over process the almonds or it will start turning into almond butter and the flour will heat and clump together. If this happens, just use your fingers to push the clumps out. Or you can just use 1.5 cups store-bought almond flour.

Mix in a touch of cinnamon into the flours and now pour in the wet mixture on top and stir well until the clumps of flour aren’t visible anymore.

Heaven in a bowl!

IMG 7514   Vegan Cookie Dough Freezer Fudge

The cookie dough batter will be gooey and warm (since the wet ingredients were heated on the stove top), which presented a bit of a problem for my first trial. When I stirred in the chocolate chips, all of them melted right into the batter. This may or may not be an issue for you, but I wanted the chips solid for texture/appearance purposes. For my second trial, I chilled the batter in the freezer for 30 minutes before stirring in the chocolate chips. Much better. I wanted them solid for a nice texture, however, some of them still did melt a bit. It ended up being mostly chocolate chips with some chocolate swirl…perfect!

IMG 75151   Vegan Cookie Dough Freezer Fudge

Now all you do is spread this dough into an 8-inch square pan lined with two pieces of parchment paper. The dough will be very stiff and annoying to spread, so dip a spoon into water several times to help spread it out. You’ll eventually be able to spread it out smooth. Place it uncovered in the freezer for an hour and then it’s ready to rock your taste buds!

Very important tip: It needs to be kept chilled to stay firm, but trust me, neither of us seemed to mind.

IMG 7453   Vegan Cookie Dough Freezer Fudge

Vegan Cookie Dough Freezer Fudge

Attention all cookie dough lovers! This fudge tastes just like cookie dough, but better. The sweet almond and oat base gives this dough a rich and buttery flavour, while doing without all the refined ingredients. I call this freezer fudge because it needs to be kept in the freezer to stay firm. Slice it up into squares, store in an air-tight container, and you have cookie dough “fudge” whenever the craving strikes. To make gluten-free, just swap the oats for certified gluten-free oats. Nutritional info follows.

Print this recipe

Inspired by Pinterest along with Sarah, Katie, and Kate’s vegan fudge recipes

Yield: 32 small squares

Ingredients:

  • 3 tbsp coconut oil
  • 3/4 cup Sucanat (or brown sugar probably works, but don’t pack it)
  • 2 tbsp almond milk
  • 1/3 cup mashed banana
  • 1 tsp pure vanilla extract
  • 1/4-1/2 tsp kosher salt, to taste
  • 1.5 cups oats, ground into flour (use certified gluten-free oats to make it GF)
  • 1 cup raw whole almonds, ground into flour (or use 1.5 cups almond flour)
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

 

1. In a medium-sized pot, heat the coconut oil over medium heat. Stir in the milk and sugar and bring to a low boil. Immediately, reduce heat to low and stir for a couple minutes until sugar is dissolved. Stir in the mashed banana. Turn off heat and stir in the salt and vanilla. Set aside.

2. In a high speed blender, blend the oats until a flour forms. Add to a large bowl. Repeat process for the almonds, being sure not to over-process them as you don’t want the oils to release. Add to bowl and gently break apart any almond flour clumps with your fingers. Stir in the cinnamon.

3. Pour wet mixture over the dry mixture and stir well until no flour remains. Place bowl in the freezer for 30 minutes. Remove and stir in the chocolate chips.

4. Line an 8-inch square pan with two pieces of parchment paper (one going each way). Scoop the cookie dough into the pan. Dip a spoon in water and spread it out until smooth. This dough will be very hard to spread, but don’t worry. Place in the freezer for 1 hour and then cut into squares and enjoy straight from the freezer. Store in the freezer in an air-tight container.

Nutritional info: (per square, makes 32 squares): 76kcals, 4 grams fat (2 sat), 9 grams carbs, 1 gram fibre, 6 grams sugar, 1 gram protein.

(per square, for 16 large squares, as shown in photo): 153kcals, 8 grams fat (3 sat), 18 grams carbs, 2 grams fibre, 12 grams sugar, 2 grams protein.

IMG 7464   Vegan Cookie Dough Freezer Fudge

Serving it with some vegan ice cream is also highly encouraged!

With any luck, I can save the other versions for the book. :)

IMG 7520   Vegan Cookie Dough Freezer Fudge

Happy Valentine’s Day!

Previous post:

Next post:

Previous Posts

{ 240 comments… read them below or add one }

The Mrs @ Success Along the Weigh February 14, 2012

Oh girl, there are just no words!! I’m in loooove…which is kind of appropriate today!

Thanks for not keeping this one to yourself. :-)

Reply

Christiane Belliveau February 14, 2012

Oh wow, this looks so delicious!!! I am glad you couldn’t wait to share with us! Making this asap!

Reply

HRCK the Herald February 14, 2012

OMG yum yum yum! I for one am thrilled you’re low on patience this morning!

Reply

Angela @ Eat Spin Run Repeat February 14, 2012

Wow Ange, I’m always amazed by how you manage to switch up recipes to make them not only healthy but vegan too! This sounds delicious. Like you, I don’t think I’d mind if it was a bit soft. I probably wouldn’t have the patience to let the dough chill anyway! Happy Valentine’s Day!

Reply

Gina @ Running to the Kitchen February 14, 2012

If I hadn’t made chocolate coconut brownies yesterday and still have 6 of them on my counter, I would be making this in a heartbeat today! Delicious!

Reply

Chocolate-Covered Katie February 14, 2012

I think your first photo just made my Valentine’s Day.

Ok, perhaps that’s a little over-dramatic, but then again maybe not… after all, it’s cookie dough!

And then the last photo… you’d better publish that cookbook soon, or I might have to resort to eating the computer screen. Somehow, I don’t think this would do justice to your recipe ;).

Reply

Ashley February 14, 2012

Hi Angela! Those brownies look amazing. Any chance you want to make me a batch because I am running a high fever and those look like they could cure me! ;)

Reply

Michaela February 14, 2012

Oh Girl. Ohhhh girl. That looks… amazing? Divine? Like a stand in love for valentines day?? Unfortunately being at school I lack access to some of those wonderful ingredients as well as appliances, but I can dream. And earnestly wait for when I get home to whip them up!!

On the topic of being at school, I saw on your old posts (pre-Vegan days) that you have a list of healthy snacks to keep around. Any veganized ideas? I find that most snack food (since it’s designed to last awhile) is either chock full of sodium, sugar, or both with little real nutritional value.

Any tips would be appreciated. Happy Valentine’s Day to you as well!!

Reply

Angela February 14, 2012

Hey Michaela, My go-to snacks are pretty basic- lots and lots of hummus (im obsessed) with crackers, brown rice cakes, & veggies, granola bars (this recipe is easy/no bake: http://ohsheglows.com/2011/11/25/last-minute-protein-energy-bars-creamy-holly-nog-smoothie/ ) oatmeal squares (easy but you need an oven: http://ohsheglows.com/2012/01/20/on-the-glow-basic-oatmeal-squares/ ) fruit, endurance crackers & nut butter, green monsters, 5 ingredient almond butter chews (also no bake), etc. Hope that gives you some ideas!

Reply

Candice Z Photography February 14, 2012

Can not wait to try!!! I’m a newfound vegan and you have made singlehandedly made this new transition quite easy to maintain. Thank you! Will definitely be making these for me and my Valentine tonight! Thanks for sharing!

Reply

Ileana February 14, 2012

Interesting. Sounds good with some ice cream. :)

Reply

Casey @ Insatiably Healthy February 14, 2012

I’ve never been so excited to see a recipe where I know I’ll always have all the ingredients on hand! I’m making these tonight!

Reply

Daisey February 14, 2012

Yum!! I don’t know how we are going to wait for the book!!

Reply

katie@ KatieDid February 14, 2012

I love desserts and treats straight from the freezer! Something about the crunchy cold texture is so appealing to me…. almost as appealing as a treat straight from the oven!

Reply

Jesse (OutToLunchCreations) February 14, 2012

Wow this sounds delicious! I love cookie dough and love having it on hand in the freezer so I’m pinning it for sure so I remember to make it.

Reply

JENNA February 14, 2012

what a perfect v-day treat! this looks delightful!

Reply

Kate February 14, 2012

YUM this looks fabulous & I have everything I need to make it, happy valentines day to me :)

Reply

kathleen @ the daily crumb February 14, 2012

this looks amazingly delicious… especially for valentine’s day!

Reply

Amanda February 14, 2012

I’m pretty sure I have all of the ingredients to make this…could be dangerous, especially since I just made vegan chocolate truffles!

Reply

Laura @ Sprint 2 the Table February 14, 2012

This is such a cool recipe! I can’t wait to try it out… pinning! :)

Reply

Joss February 14, 2012

This looks healthy and delicious. I love how you served it over the icecream. Nice treat for valentines day :D

Reply

Trudy Gardner February 14, 2012

Angela, I just wanted to let you know how much I LOVE your website. I’ve been making your recipes for a while now, and I truly I’ve been having so much fun. I like getting into the kitchen and trying out you various ideas. I love the pictures, and your dedication. Your passion is truly inspirational. Thank you for doing what you do. I can’t wait for your book!

Reply

Angela (Oh She Glows) February 14, 2012

Thank you Trudy, what a lovely comment! Thanks for reading :)

Reply

Christine February 14, 2012

These look amazing! Can I substitute maple syrup for the sucanat sugar?

Reply

Angela February 14, 2012

Good question. I’m not sure how well it would hold together, since you’d be adding more liquid and whatnot. I’m also not sure how it would freeze. With that being said, it might be a fun experiment. Please let me know if you do try it! You’d likely be able to omit the milk (since I only added it to thin out the wet mixture).

Reply

Chrstine February 15, 2012

Thanks Angela! I’m definitely going to give it a try…. nothing ventured, nothing gained, eh? :) I’ll keep you posted on how it turns out. :)

Reply

Christine February 15, 2012

Okay, I tried making them tonight with maple syrup (3/4 cup) in place of the sugar. I omitted the milk…. they’re definitely not a fudge-like consistency, but more “mushy” as predicted! They did hold together well though and taste delicious!! I’ll tweet you a pic since I’m not sure if I can post one to your blog so you can get an idea of how they turned out. As usual though, thanks for another delicious recipe!! :)

Reply

Angela (Oh She Glows) February 16, 2012

Thanks for letting me know Christine!

Reply

Jamie @ Don't Forget the Cinnamon February 14, 2012

Oh. my. goodness. This looks SO GOOD!!!!! And I just so happen to have all the ingredients on hand….happy valentine’s day to me?

Reply

Greta @ Staying Lost February 14, 2012

Thank you for making me want to eat fudge first thing in the morning! I love your approach to this recipe- fudge made with less refined ingredients sounds perfect to me.

Reply

Krysta February 14, 2012

Yum, yum, yum!!! Love this!

Reply

Gypsy February 14, 2012

With those ingredients, it’s hard to find an excuse NOT to make these! Looks SOOOO good :)
Happy Valentine’s Day

Reply

Grace - Love Your Healthy Life February 14, 2012

Oh my gosh, yum! I can’t wait to make this! Thanks Angela and happy valentines!

Reply

Carolyn February 14, 2012

I CAN.NOT. WAIT. for your cookbook!!
This looks great!

Reply

Malva February 14, 2012

I have everything i need to make this. And it will be heart shaped!

On an unrelated note, did you switch to partial feeds or is this a glitch? I much prefer the full feed.

Reply

Angela February 14, 2012

Hey Malva,
Heart shaped is a great idea. :)

Regarding the feed- My setting got switched on me when I updated the blog which is why you may have seen full text for a little while. I haven’t decided what format I’m going to use yet. I personally feel like my blog is best viewed on the actual page and I work hard on the visual aspect of it, so I’m on the fence with it right now.

Reply

Marcea February 14, 2012

I noticed this change too.. I prefer full feed too. The partial feed just annoys me, especially here at work where I shouldnt be online too much… Full feed enables me to read you without getting online :)
Love your blog and keep up the good work!

Reply

Angela (Oh She Glows) February 14, 2012

Alright you convinced me, full text it is. Let me know if you see it now.

Reply

Anna @ On Anna's Plate February 14, 2012

Ooooh, this looks awesome!!! I’d want to eat it cold right out of the freezer!!

Reply

Katherine February 14, 2012

Reminds me (slightly) of my new favorite treat- peanut butter and chocolate chip hummus. I know it sounds gross, but it tastes just like cookie dough and is so yummy with graham crackers as dippers.

Reply

Hailey February 14, 2012

Oh my goodness, this looks absolutely delicious!!!! I started following your website a few months back, and everything I’ve tried has been amazing. Not just taste-wise, but I feel great too. I’m new to the vegan lifestyle and right now I’m just experimenting with it, but your website has made cooking fun and I truly feel like a healthier person! I can’t wait to try this recipe!!

Reply

Heather February 14, 2012

You are awesome :) I have been making your recipes for the past few weeks and love, love, love them. I have conveniently forgotten to tell my meat loving hubs that they are vegan – he has been enjoying them as well!! Thanks for everything you do!!

Reply

Angela February 14, 2012

Thanks Heather, I’m happy to hear that! I always love when men can get on board with the recipes too.

Reply

Cookie and Kate February 14, 2012

Your vegan cookie dough fudge looks fantastic, Angela! Glad my vegan fudge recipe could provide some inspiration. Which reminds me, I have some of it in my freezer right now… I think I need a piece!

Reply

Kale Crusaders February 14, 2012

Love having treats in the freezer. Frozen treats don’t sit on your counter and stare you down. Instead they are little temptations that you can sneak from the freezer, little by little.

Reply

Angie February 14, 2012

They look delicious…and amazingly enough, I have all the ingredients on hand! They may just make my Valentine’s day menu.

Reply

Alyssa February 14, 2012

Just wanted to let you know, your posts are no longer showing up as full posts in Google Reader…..

Reply

Cindy February 14, 2012

This is true and I, for one, read most of my blogs on my phone and will not click through (and have in the past unsubscribed). Just a FYI. I love your site and would hate not to have it in my reader everyday, but I simply refuse to take extra time to click through (especially on a phone).

Reply

Liz February 14, 2012

I came over to say A) this recipe looks amazing and I’m making it tonight! and B) I have the same feeling about the Google reader – I will click through, but I prefer to read it in Google reader.

Reply

MaryBe February 14, 2012

If you click “link” at the top of the post in Google Reader, it will expand right in your Reader. But I agree, I read a lot on my phone and don’t click through. Love your blog Angela and have for years. Just wondering if you changed the setting or is it something from my Reader?

Reply

Angela February 14, 2012

Thanks for your feedback. My setting recently got switched on me when I updated my blog (a reader let me know). I actually don’t use Google reader myself, so I wasn’t aware that it even happened, or what my “normal” setting was even set to. I will certainly take your input into account. I have mixed feelings about it because I do believe that my content is best viewed on the actual page, but I also realize that it’s convenient for many who use rss.

Reply

Angela February 14, 2012

Ok I just checked it out and switched it to full text. Can you let me know you see it now?

Reply

StoriesAndSweetPotatoes February 14, 2012

What a fun recipe! I love eating frozen treats, it takes longer ;)

Reply

Jamie February 14, 2012

These look SO good! I recently found out I am allergic to gluten, dairy and SUGAR! :( Total bummer cuz I love my sweet treats. BUT I am glad to know so I can continue my journey to feeling well. With that said, do you think I could swap the sucanat for Agave, honey or maple syrup??

Reply

Angela February 14, 2012

Hey Jamie, See my reply above regarding maple syrup :)

Reply

Stacy @ Say It With Sprinkles February 14, 2012

Awesome, who doesn’t love cookie dough – in any form! Happy Valentine’s Day, Angela!! =)

Reply

Page 1 of 512345»

Leave a Comment

Previous post:

Next post: