Vegan Cookie Dough Freezer Fudge

244 comments

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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.

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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.

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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

 

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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!

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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!

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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!

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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.

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Vegan Cookie Dough Freezer Fudge

By

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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.

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

Yield
16 large squares
Freeze time
60
Prep Time
Cook time
0 Minutes
Total Time

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

Directions:

  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.
153 calories8 grams2 grams2 grams

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

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

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Happy Valentine’s Day!

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{ 244 comments… read them below or add one }

1 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. :-)

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2 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!

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3 HRCK the Herald February 14, 2012

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

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4 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!

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5 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!

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6 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 ;).

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7 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! ;)

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8 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!!

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9 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!

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10 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!

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11 Ileana February 14, 2012

Interesting. Sounds good with some ice cream. :)

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12 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!

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13 Daisey February 14, 2012

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

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14 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!

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15 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.

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16 JENNA February 14, 2012

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

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17 Kate February 14, 2012

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

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18 kathleen @ the daily crumb February 14, 2012

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

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19 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!

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20 Laura @ Sprint 2 the Table February 14, 2012

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

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21 Joss February 14, 2012

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

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22 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!

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23 Angela (Oh She Glows) February 14, 2012

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

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24 Christine February 14, 2012

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

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25 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).

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26 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. :)

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27 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!! :)

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28 Angela (Oh She Glows) February 16, 2012

Thanks for letting me know Christine!

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29 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?

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30 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.

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31 Krysta February 14, 2012

Yum, yum, yum!!! Love this!

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32 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

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33 Grace - Love Your Healthy Life February 14, 2012

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

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34 Carolyn February 14, 2012

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

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35 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.

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36 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.

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37 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!

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38 Angela (Oh She Glows) February 14, 2012

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

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39 Anna @ On Anna's Plate February 14, 2012

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

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40 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.

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41 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!!

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42 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!!

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43 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.

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44 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!

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45 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.

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46 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.

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47 Alyssa February 14, 2012

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

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48 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).

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49 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.

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50 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?

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51 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.

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52 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?

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53 StoriesAndSweetPotatoes February 14, 2012

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

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54 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??

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55 Angela February 14, 2012

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

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56 Stacy @ Say It With Sprinkles February 14, 2012

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

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57 Kate (Bread & Chocolate) February 14, 2012

Delicious! “Raw” cookie dough is such a treat.

I made my own raw batter with sunflower seeds, dates, goji berries, and cacao. You’ll want to lick it right off the spoon. Happy Valentine’s Day!

http://bread-n-chocolate.blogspot.com/2012/02/love-bites.html

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58 Stephanie Wolfgang February 14, 2012

Who needs a Valentine when you have cookie dough and fudge all in one pan? ;)

YUM.

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59 Liz @ Tip Top Shape February 14, 2012

The perfect V-Day treat!! Thanks for sharing :D

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60 Sophie February 14, 2012

I seriously cannot believe that you posted this today! I was in the kitchen yesterday afternoon, and concocted a cookie-dough freezer fudge that has most of the same ingredients! Too cool!!! :)
Happy Valentines Day, and thanks for sharing!

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61 Angela February 14, 2012

Great minds think alike :)

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62 Sophie February 14, 2012

Haha, love it! :)

I’m making your upside down carmel apple cake (the pear gingerbread one) this weekend for my mom’s birthday! Can’t wait to see how it turns out! It looks so yummy :)

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63 Stephanie @ Legally Blinde February 14, 2012

Oh wow, this looks absolutely amazing. Thanks for such a great recipe! I’m excited for your cookbook, but very happy that you decided to share this early :) I wanted to tell you I really like that you post a picture of the ingredients you will be using in the recipe. I’m such a visual learner and for some reason that just really appeals to me. Also, I’ve never heard the trick of dipping a spoon in water to help spread out a stiff dough – will definitely try that out. Thanks! Happy Valentine’s Day :)

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64 Angela February 14, 2012

Thanks Stephanie!

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65 Angela Gonzalez February 14, 2012

Hi Angela! I love your blog, your story and your recipes. This looks fantastic and I can’t wait to try it. I’ve made several of your recipes, all with success. I wanted to share something I discovered. Coconut sugar! It is an unrefined, delicious healthy alternative to sugar and brown sugar, tastes like brown sugar, plus we all know how great coconut is for you. I never adjusted to the taste of sucanat so every time I see it I replace it with my coconut sugar. I did a little write up about it here: http://stylethatfood.com/?p=354

Just wanted to share in case you wanted to give it a try!

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66 Nadiya @ Milk and Honey February 14, 2012

Happy Valentine’s Day :)

Hmm… I’m craving these squares right now! Too bad I have a midterm tomorrow so I can’t make them tonight. :(

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67 Lexi @ Cura Personalis Foodie February 14, 2012

Cookie dough > valentine :)

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68 Shelley @ MileHighHealthy February 14, 2012

Holy moly that looks insanely good!! However, this girl has an island vacation in her near future so I should probably wait. If I had that in the house I would eat it for breakfast, lunch, and dinner…willpower is not my strong suit. Happy Valentine’s Day!

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69 Christine (The Brighter Side of Life) February 14, 2012

Yum!! Can’t wait to try it. And eat it. (Hopefully not all of it)!

Happy Valentine’s Day!

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70 Stephanie February 14, 2012

OMG! I am going to make these right now for a Valentine’s Day treat tonight!

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71 AG (Our Lighter Footsteps) February 14, 2012

Happy Valentine’s Day! I am going to go and make this right now for when Hubby gets home tonight! YOU ARE THE BEST!

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72 Julie (A Case of the Runs) February 14, 2012

I’ll be home alone tonight while the fiance is at work… this fudge might be my date. =P

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73 Heather @ Get Healthy with Heather February 14, 2012

Amazing!!! I cannot wait to try this and have it waiting for me in the freezer.

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74 Jasper @ crunchylittlebites February 14, 2012

hi angela! question: do you always use sucanat as a substitute for sugar in recipes (I know it’s sugar, so that’s a a weird question)
also…remember in your chocolate chia pudding recipe last month…was that an adora calcium chocolate you had pictured as a garnish? :D

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75 Angela February 14, 2012

Nope, it was just some random chocolate I found in my pantry…not sure the brand ;)

I don’t always use Sucanat as a sub. It’s a bit tricky to work with sometimes as it can be “drying”…in this case, it worked wonderfully.

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76 Jasper @ crunchylittlebites February 14, 2012

thanks! that’s really good to know angela, I know you are the queen of trying and testing and trying again so I am grateful you share your secrets…well, that is if others are sure to read all the details (until then, it’s my little secret—hehe I know I am so weird and quirky)

PS. I just started my training for marathon today! went well! i need to write a post about that progress!

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77 Lauren at Keep It Sweet February 14, 2012

This needs to happen in my kitchen! Do you think you can use a different oil in place of coconut oil?

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78 Angela February 14, 2012

I used coconut oil because it chills solid (which is what I wanted) so I’m doubtful that another oil would work. You might be able to get away with Earth Balance or even coconut butter.

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79 Katie Zega February 14, 2012

you are a damn genius, woman!! i am making this today!!!!! :)

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80 Averie @ Love Veggies and Yoga February 14, 2012

It looks and sounds fabulous! I love storing all my raw/nobake vegan dessert balls in the freezer so although I don’t know if they’re freezer “fudge”, some of them are close because they’re chocolate. I store things in the freezer because I cook in batches and that way I can just pull out a handful when the mood strikes. Or when I hear, Mommmmmm, I’m hungry. Can I have a snack. That way I have snacks on ice and 10 secs in the microwave cures all :)

Happy Valentine’s Day!

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81 Lauren @ What Lauren Likes February 14, 2012

well these will just be my valentine today! Hahah they look amazing :D

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82 Emily (Edible Psychology) February 14, 2012

These sound awesome! And I love that they are healthier. I hope you are having a wonderful Valentine’s Day!

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83 Gloria February 14, 2012

That looks incredibly delicious! Thank you for the recipe. I can’t wait to try it :)

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84 Heidi @ Food Doodles February 14, 2012

Yummm! That’s honestly all I can say. This looks amazing. Definitely on my to-try list :D

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85 Kris | iheartwellness.com February 14, 2012

Happy Love Day, Love!! Ok, can I rock these out with Stevia somehow???? I need need NEED this in my freezer. Seriously!!

Thanks for posting!!

xxoo

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86 Annie @ Naturally Sweet Recipes February 14, 2012

Whoa, this looks amazing!! Thank you for not waiting to share this!!

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87 Meredith February 14, 2012

well THESE look outrageously good. mm mm cookie dough is my weakness!

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88 Maria @ Sinfully Nutritious February 14, 2012

Oh my gosh, that looks so good. My daughter always asks my to make vegan cookie dough for her ice cream. I am going to have to try this.

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89 Sarah February 14, 2012

When’s this book coming out again?!!
These look amazing….
I have a random question also – when you put your chai seeds in your smoothies, do you just dump them in or mix first with a liquid then add? I just bought chai seeds (yay) What are some other uses for them besides in smoothies?

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90 Angela February 14, 2012

I just dump them in :) Usually milk, then chia, powder, greens, then frozen fruit to weigh it all down.

Book is due out early 2014 :)

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91 Angela February 14, 2012

oh and for chia seed ideas check these out: http://ohsheglows.com/recipage/?search_term=chia%20seed&ui=133

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92 Jenny@vegetarianhatesvegetables February 14, 2012

Well these look yummy!

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93 Sonia the Mexigarian February 14, 2012

wiping drool off my keyboard right now. i am trying to figure out how i can make this while cooking dinner tonight as well. . . . lol.

thank you for another awesome recipe.

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94 Michelle February 14, 2012

Hi!
I can’t wait to make these!!!! Is sucanat the same as cane sugar?

Thanks :)

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95 Angela (Oh She Glows) February 15, 2012

Hi Michelle, Sucanat is an unrefined whole cane sugar. Check out this link for more info: http://en.wikipedia.org/wiki/Sucanat

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96 Lauren @ Oatmeal after Spinning February 14, 2012

Oh man, those look so good- especially with ice cream! I (finally) got around to making black bean brownies this weekend from a recipe I found (by the Happy Herbivore). They are vegan and were only sweetened by ripe bananas and agave nectar and ended up having a fudgey consistency. And I most definitely ate them along with some ice cream. :)

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97 Tegan February 14, 2012

Hey Angela!
I read your blog through google reader and it just started coming out in snippets rather than the whole article. Have you done anything to change how the RSS feed works?
Also, in mind of getting ready for spring planting, I just ordered seeds from Landreth Seed Company, it’s one of America’s oldest companies and carries a huge variety of heritage seeds, which I thought you might be pumped about. Hope your spinach doesn’t bolt on you again this year! btw they do have some bolting resistant varieties in their catalogue, which I was keen on after seeing what happened to you last year.
All the best!

T

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98 Joann@womaninreallife February 14, 2012

Funny. We must have fudge on the brain for Valentine’s Day. I just put a vegan peanut butter chocolate fudge recipe on my blog today. I’m afraid it is not so virtuous as your recipe though!

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99 amanda February 14, 2012

Now THAT looks delicious – I can’t wait to try it!

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100 Em (Wine and Butter) February 14, 2012

These look SO fabulous!! I actually have all the ingredients bar the banana and am seriously considering making them now.

Although I HAD planned to change into heels and a sexy outfit and surprise my husband with a glass of wine when he returned from work… decisions decisions!! :)

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101 Kristen@Change of Pace February 14, 2012

Perfect Valentine’s Day recipe! This looks so good and I can’t wait to see the variations :)

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102 TeenyLittleSuperChef February 14, 2012

Oh sweet Jesus! These sound heavenly. I have a feeling I may have to gift these beautiful pieces of fudge to myself and call it a day. I wouldn’t even care if the Hubs buys me flowers or showers me with diamonds. I just want some of this fudge! Thanks for the great recipe, Angela! And have an awesome Valentine’s Day! I know I will :)

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103 Amber K February 14, 2012

I totally want to try this with cashews or peanuts (can’t have almonds). They look delicious!

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104 Tia @ Veggies and Pearls February 14, 2012

Angela, this is perfect! Today is my birthday and I told my friend I would find something healthy and vegan to make because she was stressing about birthday dessert. I just found it!

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105 Sarah with Veggie Kids February 14, 2012

Why?! You should’ve saved it for the book because now I’m forced to make it and gobble it all up!!! This really does look so darn good and easy to make. My kids will go crazy for it too. Great recipe!!

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106 Anna February 14, 2012

These look delish! I may have to make these for my vegan husband this weekend!
Thanks!

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107 Hilliary @Happily Ever Healthy February 14, 2012

Oh yum this looks delicious! I used to love eating the cookie dough almost more then the cookies when I was little!

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108 laura February 14, 2012

THese look heavenly, I normally am not a fudge fan but I would eat these babies :)

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109 Ariel February 14, 2012

Angela, you post the most drool-worthy photos. These look SO good! ;)

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110 Ashley February 14, 2012

This sounds amazing!! Will definitely have to try it. Thanks for sharing it. :)

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111 Elizabeth February 14, 2012

Holy Yum, these look so amazing. Too bad I rarely bake..another sign I NEED to start. I make all of your other recipes and they are so divine. My MIL recently sent me a KitchenAid 5 Qt Stand Mixer. It’s a beauty but I have no idea how to use it!! If you can point me to some of your recipes, I may have to plug it in!! Thanks, Angela. Your recipes are the best!!

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112 Angela February 15, 2012

my fav use for the stand mixer are the chocolate cupcakes with vegan buttercream. They are found on my recipage :)

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113 Alex @ Raw Recovery February 14, 2012

Oh. My. Vegan. God. I cannot WAIT to try this recipe.

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114 Andrea February 14, 2012

Yay for freezer recipes! I still have a couple of pieces of your no bake chocolate torte in my freezer… yummm :) That last picture is taunting me, I can’t wait for your cookbook to come out! Have a great Valentine’s Day Angela!

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115 Lisa (bakebikeblog) February 14, 2012

oh my – how very delicious!

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116 Tracy February 14, 2012

Happy Valentines Day Angela! YUM! Does the banana flavor stand out or does it mellow out in the mix? I love banana but sometimes I don’t like the flavor it takes on “in” things.

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117 Angela February 15, 2012

You can taste it only slightly in my opinion. The banana flavour would be more pronounced with a very ripe, brown banana probably.

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118 Lisa February 14, 2012

Oh Angela! You are a girl after my own heart! Your focus on nutrition AND giving in to one’s sweet tooth … makes me love my visits here so.

Can’t wait to try this. Also, for what it’s worth, I’ve subbed coconut oil for Earth Balance in several of your recipes (the almond butter rice crisp treats are the first ones to come to mind) and it’s always been a great substitution.

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119 Angela (Oh She Glows) February 14, 2012

That’s great to know, thanks!

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120 Moni'sMeals February 14, 2012

spectacular! and vegan too, I just am so impressed and love knowing that. :) thank you for treating us so great! HAPPY V-DAY!!

I can not wait to make these.

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121 Stephanie February 14, 2012

My toddler son would love this, but he can’t have almonds. The almond milk is a simple substitution, but any ideas for the almond flour (gluten-free preferred)? Thanks!

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122 Angela (Oh She Glows) February 14, 2012

Hey Stephanie, I’d probably be inclined to just use the same amount of oat flour in place of the almonds (so maybe just double the oats?). It won’t taste as sweet/nutty, but I’m sure it would still turn out quite tasty!

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123 Mandy Jo February 14, 2012

Yeah! This post couldn’t have come at a better time! I was just thinking about how much I wanted cookie dough! Clearly, you read my mind. :) I’m thinking we’d make great Cranium partners! ha.

Anyway, I have a weird non-food question I was hoping you and some of the other Oh She Glowers could help me with. I’m really trying to find some vegan face products (make up/lotion etc) do you have any that you just love or can recommend? I have been on about every website possible and I’d hate to spend the money and not like it. Thank you!

Happy Valentine’s Day!

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124 Angela February 15, 2012

im on a quest for natural skin care products as well. Sadly what ive tried has been fairly disappointing this far. id love to hear if anyone else has suggestions for good products!

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125 Brieann February 15, 2012

I’m on a quest as well! I’d love to hear recommendations. Lately my face has been super dry (I think it’s a mix of running in cold/windy weather and using the fireplace to keep warm), and I have tried SO many different moisturizers- none of which really seemed to moisturize my skin. The other day I was picking up some things at Target and came across a “Face Super Balm” made by the Boots Organic line, and was so impressed with the ingredient list I just had to give it a try: shea butter, sweet almond oil, beeswax, cetyl alcohol, avocado oil, and argan oil. It’s also 95% organic, and around $8. I’ve been using it day and night for a few days now, and it really seems to be helping. It’s SUPER thick, so you just need a tiny bit. Anyway, saw this post and just thought I’d share as I’m excited to have found an all natural product that works :)
I’m still on the hunt for a great all natural facial cleanser, and a tinted moisturizer etc.

On another note, I made this fudge last night as a Valentine’s treat and my boyfriend and I loved it! Thanks Angela!

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126 Mandy Jo February 15, 2012

Well shoot! ha.
Currently I am trying 100% Pure face lotion and eye cream and love them so far (it’s only been a few days). I have heard nothing but good things about their company and everywhere I look its sold out so that’s a good sign! I use Cetaphil bar soap as a wash but am thinking I’ll switch to Kiss My Face bar soap once Cetaphil runs out.
I also researched some natural make up products and have heard good things about Alima Pure. Their website (www.alimapure.com) is great! I was able to order some samples for really cheap to see if I like it before I buy it. I havent gotten them yet so I will keep you posted!

Hope you had a great Valentine’s Day! I can’t wait to try the cookie dough fudge!

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127 Angela February 15, 2012

Thanks guys!

Will keep an eye out…we’re getting target at the end of this year in my area :)

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128 Cara Craves... February 14, 2012

On top of ice cream is the best idea!

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129 K February 14, 2012

these look great! must try this coming weekend!

Thanks for the sweet treat! recipe!

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130 Anna @ The Guiltless Life February 14, 2012

WOWZA. I love cookie dough anything. Serving that with vegan ice cream sold me 100% – that is an amazing idea! And I love that it’s freezer friendly too, so you don’t feel you have to eat it all in the few days following making it – I like fudge just as an occasional treat. Thanks Ange! Happy Valentine’s Day!

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131 Chelsea @ One Healthy Munchkin February 14, 2012

Thank you for not making us wait for this recipe! I can’t wait to try it. :D

I hope you’re having a great Valentine’s Day!

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132 Clare February 14, 2012

This looks a-maazing! Wow.. yum! I loooove frozen treats :)

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133 Dara February 14, 2012

Hi Angela,
LOVING your recipes.
I came across a recipe the other day and was wondering if you could make it vegan and your own touch (which I am sure you are totally capable of, but are you INTERESTED in doing this?)?
Scroll down the the Apple Muffins.
http://www.chestnutsonline.com/recipes.htm

thanks!
Happy Valentine’s Day!
D

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134 Angela (Oh She Glows) February 15, 2012

thanks, I will take a look :)

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135 Leslie February 14, 2012

This recipe looked so delicious I made it as soon as I got home from work. Now waiting very impatiently for it to chill so I can cut it and enjoy a piece. Instead of parchment I used saran wrap to line my pan an placed another piece on top so I could flatten the mixture with my hands. Not sure if you are adverse to using saran wrap but this method made it really easy to flatten it. Thanks for posting this recipe today, I too was glad for your lack of patience this morning :)

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136 Angela February 15, 2012

That is a good trick!

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137 Melissa February 14, 2012

OMG MUST MAKE RIGHT NOW.

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138 Stephanie February 14, 2012

Pardon Me!?!?! Can you deliver this to my house RIGHT NOW!?!

Yummmm – cannot wait to make!!

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139 Kimberly February 14, 2012

Hurray! I had all the ingredients on hand, they came together quickly and easily, thanks to your leg work! What a terrific way to enjoy a sweet valentine’s treat. My 3rd grade students sweetly brought many ‘samplers’ to class, but this is the one I am diving into tonight!

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140 Angela (Oh She Glows) February 15, 2012

so glad to hear that!

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141 Amanda February 14, 2012

This looks amazing! Especially on top of the ice cream! By the way, I made your no-bake chocolate oatmeal cookies the other night and they were SO good. Can’t wait to try this recipe, too!

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142 Luv What You Do February 14, 2012

My mouth is watering. Way to go making it healthier and vegan. It looks even better than the original! Happy Heart Day!

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143 Bridget February 14, 2012

I just made these… this recipe is genius!!! Do we really have to wait til 2013 for the book to come out???? So excited!!

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144 Angela February 15, 2012

Glad you enjoyed it Bridget :) Thanks for your support for the book too!

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145 Susan February 14, 2012

Yum – I can’t wait to try this on the weekend! On a more savory topic I recently read in one of your posts that one of your favorite combos in university was mushrooms and pizza sauce – last weekend I hosted a dinner party and one of the things I made was a Mushroom Fontina Pizza on a multigrain crust – it was delicious! Thought you might like to try to adapt the recipe and make it vegan. I found the recipe on canadianliving.com

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146 Angela February 15, 2012

mm that sounds good, I’ll have to check it out. I loooove mushrooms.

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147 Maria @ All Things Luxurious February 14, 2012

Oh, my!! Thank you, Angela! Happy Valentine’s Day to you, too! :-)

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148 Kari @ bite-sized thoughts February 15, 2012

It’s definitely lucky you’re impatient :) What a great creation. And I would definitely like mine from the freezer!

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149 Angela February 15, 2012

Delicious! I was so impatient to try this one out, I totally overlooked the part about freezing the dough before folding the chocolate chips into it…so I added some cocoa nibs for texture and now have chocolate explosion fudge, yey!!! Big thank you, from one Ang to another!

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150 Angela February 15, 2012

That works too! :)

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151 Jennifer @ Peanut Butter and Peppers February 15, 2012

Yes! Jackpot! I have all the ingredients! I’m making these! Hope you had a great Valentine’s Day!!!

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152 LizAshlee February 15, 2012

These are my FAVORITE kind of recipes!! I am wondering if you could use stevia and cut down the sucanat…may have to give it a try! I enjoyed ice cream with raw brownie crumbles last night…mmm mmm! :) Have a great day!

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153 Angela February 15, 2012

I have no experience using stevia, but please let me know if you try it :)

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154 Meister @ The Nervous Cook February 15, 2012

This. Looks. So. Awesome.

Another win for Pinterest! (And I’m going full circle by pinning this to my board right…now!)

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155 Sarah February 15, 2012

These photos are amazing and drool-worthy. I am a cookie dough fiend. I can’t wait to try this!

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156 Natalie February 15, 2012

Made these last night for myself for Vday… and OH MY GOODNESS!!! AMAZING!!! :)

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157 Angela (Oh She Glows) February 15, 2012

yay! Glad to hear that :)

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158 Nicole @ giraffelegs February 15, 2012

I’m mad…bc now I won’t be able to stop eating.
So good.

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159 Angela February 15, 2012

Glad you r enjoying them :)

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160 Julie (A Case of the Runs) February 15, 2012

I made these last night (nothing better to do, I suppose) without the chocolate chips and turbinado sugar instead of sucanat. Mine kind of came out with a pronounced banana flavor and more like a peanut chew texture than fudge. Though it wasn’t what I expected, it’s still delicious, and those 32 pieces (now 30) will be my little sweet treats for a while.

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161 Angela February 15, 2012

Hey Julie, Thanks for your feedback! I didn’t find mine had a pronounced banana flavour…I wonder if that was because of the sugar change? I find Sucanat has a great flavour, almost like caramel. Or maybe your banana was very ripe (mine wasn’t too ripe). And yes you are right that it doesn’t have the same consistency as regular fudge. Perhaps I should’ve added that in for clarification! At any rate, Im glad you enjoyed it. :)

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162 Julie (A Case of the Runs) February 15, 2012

Yeah, the banana was pretty ripe. =)

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163 Tiff February 15, 2012

You really can’t go wrong with extra oats and banana, but that’s just my opinion. :)

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164 Deirdre @ ladies Holiday February 15, 2012

I think that pretty much does it for me…vegan cookie dough…with (r)ice cream. yummmmmm…….

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165 Gillian February 15, 2012

omg im making this tonight! do you think it would work with cashews?

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166 Chelsea February 15, 2012

Oh my word! Seeing this recipe on OSG made my day! My mouth is watering and I want! I wanted to ask you though, before I made the deliciousness, is there something I can substitute for the banana? I’m not a huge fan of banana, but if there isn’t an acceptable substitute and you don’t think the flavor is too pronounced, I’ll still try it! Thanks so much, Angela! :-)

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167 Annie@stronghealthyfit February 15, 2012

This looks amazing! I love cookie dough, especially when it’s healthy and vegan! Definitely gonna try this recipe out.

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168 Jodie February 15, 2012

O, these look delicious! I’m definitely going to try these out

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169 Shilpa Acharya February 15, 2012

Angela, can I just use store bought GF oat flour instead of grinding the oats myself? If yes, how many cups of oat flour should I use? I am going to try to make these for my daughter’s school’s bake sale. Do you think they will hold up outside of the refrigerator for the whole day?

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170 Angela (Oh She Glows) February 16, 2012

Hey Shilpa, No they definitely wouldn’t hold up outside of the freezer/fridge…they get extremely soft. Sorry about that! As for subbing oat flour, I’d probably use 1.75-2 cups?

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171 Ashley Chew February 15, 2012

Just popped these in the freezer. The only problem I had with this recipe is that I ate 1/2 the batter before it made it to the freezer! Yummy!

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172 Sara February 15, 2012

Hi Angela, I have a question. I just made this recipe and I am not sure I did it right. I followed your instructions exactly, except that I used brown sugar instead of sucanat (I actually used a bit less than 3/4 cup and didn’t pack it.) My batter came out slightly drier looking than yours, and when I spread it into an 8×8 pan, it didn’t look thick and bar like, like your photo. It is in fact very thin and barely covered the bottom. The only thing I can think that I might have done wrong is that maybe, in an effort to not accidentally make almond butter, I didn’t grind the almond quite fine enough? It was a bit more like coarse corn meal texture than flour.

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173 Sydney February 16, 2012

I absolutely love your blog! I am a long time stalker but first time poster..I have a question about this recipe-would it be ok to sub Earth balance or a different oil for the coconut butter? I’m a college student so coconut butter is a little out of my budget range since I would rarely use it, so I am just wondering if I would totally ruin the recipe with a different fat base. Anyway, I LOVE your recipes and blog!!

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174 Angela (Oh She Glows) February 16, 2012

Hey Sydney, I think you might be able to get away with subbing the coconut oil with Earth Balance, however I haven’t personally tried it out myself. Let me know if you attempt it!

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175 Sydney February 18, 2012

Hey, so I made these with earth balance and actually without chocolate chips, and they turned out amazing! My friend said “These are the best things you have ever made. Seriously.” And I make some pretty good vegan food, so thanks for the great recipe :)

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176 Csilla February 16, 2012

Another awesome recipe!!! I made this in less than 10 min and had to stop myself from eating it all. Love, love, love it! A big THANK YOU for this one!

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177 Angela (Oh She Glows) February 16, 2012

Thanks for your feedback!

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178 Mandy February 16, 2012

Do you have any suggestions on what to use in order to replace the ground up almonds for someone who is allergic to nuts?

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179 Angela (Oh She Glows) February 16, 2012

I would probably just use more oats, and maybe a touch more sweetener, since the almonds provide a nice sweetness.

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180 Karen February 16, 2012

Any ideas for substituting the banana for those who are can’t eat them?

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181 Annie@stronghealthyfit February 16, 2012

I keep thinking about this recipe, but I have a question. Do you use regular dark chocolate/dark chocolate chips, or only those that are labled as vegan or dairy-free? Lots of products, such as dark chocolate chips, seem vegan from their ingredients list but then have a little disclaimer saying they could have been processed on equipment that processed milk. What are your thoughts on those labels?

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182 Ann February 16, 2012

Hands down the most creative recipe I’ve seen all week!

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183 Tiffany February 17, 2012

Yummy!

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184 Meghan @ Making Love In the Kitchen February 17, 2012

YUM! These looks sooo tasty – and got to love swapping out the Earth Balance stuff for good ol’ fashioned coconut oil. Is there anything better than cookie dough in the freezer?!

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185 kassandra February 17, 2012

omy! just made this. unfortunately, my food processor broke, so the almonds and oats didnt get as ground up as I’d like… but cant wait to eat. in the freezer now!!!!

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186 Jen February 17, 2012

Oh my word! This recipe is Amazing! (I did substitute peanut butter for the almonds.) However, I’m not sure I would consider it healthy- they are way too addicting! :P thanks for sharing!

Jen

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187 Jo February 17, 2012

I just made these – they taste great but unfortunately my puny food processor doesn’t grind the oats and almonds fine enough and they’re a tad gritty. They still taste delicious though!

And I LOVE the caramel mixture – I’m already daydreaming about other things that I could use it for! Reduce the sucanat and use it as a pancake topper? Using the caramel as an ice cream topping once it’s cooled a little? Ooooh!

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188 Brittany February 18, 2012

Oh man!! I can’t wait to try this! It sounds and looks delicious!!! <3

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189 Ali @ Project Kale February 18, 2012

This looks divine – my friend made the recipe this past week and thought it was delicious. I’m wondering – do you think you could swap the banana for applesauce?

My husband doesn’t love the banana flavor; but if you don’t think the applesauce would work, oh well….more for me! :)

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190 Angela (Oh She Glows) February 19, 2012

im really not sure! Let me know if you end up trying it.

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191 Nino February 18, 2012

Hi Angela,

Thank you for this recipe. I dont have coconut oil but i do have coconut butter. Do you think i could melt the butter and use it instead?

Thank you!

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192 Sadie February 18, 2012

Oh, this is a good one!!

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193 Kaitlin February 18, 2012

Just made these and they’re delish! I’ve always had a love affair with Ben & Jerry’s cookie dough icecream, and these would be perfect for creating my own vegan version!

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194 Danijela February 19, 2012

I don’t usually prepare vegan cookies, but these really look great. Especially when they are served with ice cream. Nice work.

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195 meghan February 19, 2012

I just made these and they are simply amazing! Thank you for posting!

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196 Kathy February 19, 2012

Just made this about an hour or two ago. I reduced the sugar by just 2 tbsp, reduced the oil by 3 tbsp to 2, and used 1-1/2 bananas :] worked awesome! Oh, and because I don’t have any chocolate chips on hand, I just put in 1/4 cup cocoa powder.

http://milk-and-tea.blogspot.com

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197 Angela (Oh She Glows) February 20, 2012

glad to hear that kathy!

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198 Lauren February 20, 2012

Angela, do you think I could substitute regular flour for the almond flour and possibly add some almond extract? I have a Vitamix and could grind the almonds but only have a wet blade so I didn’t think I could use it for grinding nuts… Advice? Thank you!

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199 Shana Morris February 20, 2012

Lauren, I too have a vitamix and didn’t think it would work to grind the almonds but it worked great!

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200 Shana Morris February 20, 2012

I am in the process of making these right now! I have an oat allergy so I substituted rice krispies and it seems great so far. The mixture tastes amazing so I’m sure they will be delicious.
Thanks for the great recipes!

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201 kelmac February 21, 2012

I made this for a school lunch snack for my son. Instead of the almond flour, I used all oat flour (he can only take nut-free snacks to school) and I rolled it into little balls. They stay cold enough until recess time – he loved them! (I love them too!)

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202 Angela (Oh She Glows) February 21, 2012

Great idea! So glad it worked :)

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203 Laura February 21, 2012

Oh my goodness. I just made this, froze it, and i am currently enjoying buttery, rich, chewy, sweet fudge. I think my favorite part about being vegan is the many variations/recipes of cookie dough! This may be gone within the next few days…..
I can’t wait for your cookbook!

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204 Laura February 21, 2012

oh yeah, i forgot i added only 1/3 a cup of agave for sweetness and it came out great.

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205 Angela (Oh She Glows) February 22, 2012

Glad to hear that Laura!

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206 Casey @ Insatiably Healthy February 21, 2012

Made this last week (without the chocolate chips) Love how just a small square is oh-so satisfying!

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207 Amanda and Elena February 21, 2012

WOW these look amazing! I think we are going to try and make them with coconut sugar instead of the sucanat :) Has anyone else tried this?

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208 rochelle February 23, 2012

tasted really good but how did you get them to look like brownies

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209 Amanda March 1, 2012

I just made these last night and they were delicious! I used coconut sugar instead of the sucanat and it worked great :)

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210 Kelsey @ Clean Teen Kelsey March 15, 2012

okay, totally just made these and wow! They are incredible.. At least the batter is. It’s chilling in my freezer right now. :) I replaced vegan margarine for the coconut oil because I didn’t have any on hand.. I know, what a crime. :P

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211 Laura March 24, 2012

ahoy! these look absolutely delicious! though this vegan has a small snag – I’m (very unfortunately) allergic to nuts and the almonds in this recipe would not do me good. any suggestions for a substitute to the almonds? thank you!

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212 Angela (Oh She Glows) March 25, 2012

Im not sure Laura, I would suggest reading over the comments to see if someone else tried a nut free version!

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213 Jen March 28, 2012

I’ve made these twice in one week now! (maybe that’s not a good thing) My husband keeps asking to have more and I must admit I did have some for breakfast the other day. I will definitely try to get my parents to eat this instead of their usual sugary treats. Awesome recipe! Thanks :)

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214 Erin March 28, 2012

Just made this for the first time. Although the batch is currently in the freezer for at least an hour, I had some of the “batter” and it tasted amazing!! Just like cookie dough! I added the chocolate chips a little too early and most of them melted (sad) but I got a cool marble effect.

DEFINITELY melt the coconut oil over medium heat! I didnt pay attention and put it on high. When I added the almond milk the mixture started splattering everywhere! Very scary…

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215 Angela (Oh She Glows) March 29, 2012

yikes, I will add that into the directions.

Glad you are enjoying it so far!

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216 Isabelle April 5, 2012

Another tried and 100% approved this week. I’m going to make some more to add it to ice-cream this weekend.
We are not vegans but live with intolerances, and I’m always on the lookout for yummy healthy recipes. This one is amazing!
Thank you
Isa (in southern ON too)

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217 Angela (Oh She Glows) April 5, 2012

Hey Isa, Im happy to hear that you enjoyed the fudge! I will for sure be trying some in Banana Soft Serve this summer.

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218 Isabelle April 8, 2012

Banana Soft Serve, that’s another one I want to try. I have printed the blizzard one too. When my (second) son saw it – he loves the Dairy Queen ones – he said: oh can you make those today?
I will make chocolate ice cream today (dairy free of course) and more fudge. The one I made the other days is all gone ;)

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219 Nicole April 12, 2012

I’m a bit of a late commenter but I have a question that I don’t think was asked. I have a tree nut allergy, therefor I cannot eat almonds nor anything derived from them. Can I use anything in place of them or, are they needed for the ingredients to combine? I don’t think switching out the almond milk for rice/soy/cocconut milk will be a problem.
I love cookie dough, especially in fudge form, and your recipe is the best one I have read! There’s just a slight conflict between the almonds and I ;)

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220 Nicole April 12, 2012

Oh, never mind! I found a comment regarding this. I must of skipped over it, silly me. Anyway, I love your blog and you are among the best vegan bloggers out there. Please, keep it up :)

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221 Taylor June 22, 2012

You seriously need a warning label on these! So good and I seem to keep needing to go in my freezer today! Ah i should not make these when I’m alone again!! :)

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222 Jen August 9, 2012

I just wanted to thank you so much for posting all of these wonderful recipes! I recently made the switch to a whole-foods based diet with no animal products, and was starting to get pretty discouraged until I found your site! I love cooking, but it’s been hard to switch from the “meat-and-a-veggie” dinners I’m used to making without becoming a pasta and potato hound (not so good for the waistline!). You have no idea how much you’ve helped me, and I can’t wait to try everything on your site! Thanks again!

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223 hong mei August 20, 2012

Made these with the kids today to keep them busy on a rainy afternoon and i had to force them (like actually yell!) to put them in the freezer, because they just kept spooning the dough.

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224 Shannon September 8, 2012

Wow, these are amazing! Have you ever used the caramel syrup in another recipe? I was wondering how I could turn it into maybe a cake icing (perhaps adding silken tofu or something to thicken it) or about just chilling it and swirling it into some homemade vegan ice cream made from coconut milk. Thoughts?

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225 Meredith September 9, 2012

I made this (with coconut sugar instead of Sucanat) for a potluck and it was a hit!!! So good. Thanks for the recipe.

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226 Stacy September 30, 2012

This recipe is really incredible. I had friends over for a little dessert party and they were wild about these fudge squares. Later they asked what the ingredients were and were “shocked” that something healthy could be so delicious. :)

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227 Emily Eyring October 10, 2012

You are so creative! I can’t wait to try this. I adore cookie dough in all forms. (Your photography looks incredible, by the way!)

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228 Angela (Oh She Glows) October 10, 2012

Thanks Emily! enjoy the cookie dough…it’s yummy!

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229 Alex October 31, 2012

Hello! Just wanted to say that I made this recipe (except I accidentally forgot the milk) and it tasted DELICIOUS!
I used 1/2 cup maple syrup and 1/4 cup brown sugar. And I added raisins into the mix in addition to chocolate chips.
THANK YOU SO MUCH FOR THE RECIPE!! :) :)

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230 Emma November 14, 2012

I am making this for a school project. If i make them the night before then put them in the freezer will they still be okay for the next day or will they be took frozen/soft (I will be keeping them in a freezer at my school during the day).

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231 Angela (Oh She Glows) November 16, 2012

Hi Emma, They should be served straight from the freezer, so as long as they dont sit out too long they should be fine. Enjoy!

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232 Pamela November 19, 2012

Wow, very excited to make this delightful treat!!! I think I may add walnuts for I love the taste and texture of crunchy things. So glad to have stumbled upon your site and cannot wait to explore so many yummy things. Thanks for sharing.

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233 Char @ www.charskitchen.ca January 13, 2013

After having these on Pinterest for too long, I finally made them. Delicious! I kept eating the batter before they were even in the freezer :) I will be making these again. Thank you!

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234 Jackie January 17, 2013

Oh, wow. I used brown sugar. And man, that wet ingredient mixture is just IN CREDIBLE. Like gourmet sea salt caramels with gooey banana. I could pour that over anything. Ho-ly-crap.

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235 Jackie January 17, 2013

Not to mention the fact that the finished product is great! I love your recipes because they are consistently delicious, incredibly creative, easy to prepare, healthy (of course), most of them seem to be good for making a big batch and eating all week, the pictures are great, the blog posts are fun to read.. you just rule!!!
I just finished up the last of your falafel and tahini lemon dressing (my go-to-favorite-amazing-eat-by-the-spoonful dressing). Thanks for all the incredible recipes!!!!

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236 Ama February 3, 2013

As I didn’t have sugar of any kind, I did have 200-240 grams of dates , I boiled them in a bit of water, made them soft and mushy and omitted the banana ( as i got the consistency and thickness already) , followed the recipe as called for and they turned out amazing everything held really well. My friends couldnt believe there was no sugar in them , they loved it!

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237 Vegan Radhika Sarohia February 23, 2013

I’ve never heard of freezer fudge but this looks phenomenal

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238 Vegan Radhika Sarohia February 23, 2013

[New font on the whole blog looks awesome too by the way!:)

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239 Alexandra November 9, 2013

Would hazelnuts work in place of almonds in this recipe?

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240 Leah February 11, 2014

These are DELICIOUS! I made it with agave/maple syrup, and 80/20 with almonds to cashews and it was so good! addicting really-had to put it in the freezer so I wouldn’t eat it all.
Great recipe!

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241 Alyson May 15, 2014

Actually, I don’t know if I would call this “fudge.” But, I would call it YUMMY!! I’m going to be making this again.

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242 Patty November 24, 2014

Genius! This was so easy to make and, OMG sooooo good! Tasted just like cookie dough ice cream…but better!

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243 Katy March 5, 2015

Absolutely LOVE these! I’m so late to this party. My husband and I devoured them over just a few days … I didn’t have a ripe banana so I used banana organic baby food … worked really well actually!

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244 Molly January 13, 2016

Could I replace the sucanat with coconut sugar?

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