Vegan Cookie Dough Freezer Fudge

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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.

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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. :)

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Happy Valentine’s Day!

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{ 242 comments… read them below or add one }

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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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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Liz @ Tip Top Shape February 14, 2012

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

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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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Angela February 14, 2012

Great minds think alike :)

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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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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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Angela February 14, 2012

Thanks Stephanie!

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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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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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Lexi @ Cura Personalis Foodie February 14, 2012

Cookie dough > valentine :)

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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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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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Stephanie February 14, 2012

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

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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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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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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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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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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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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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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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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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Katie Zega February 14, 2012

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

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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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Lauren @ What Lauren Likes February 14, 2012

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

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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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Gloria February 14, 2012

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

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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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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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Annie @ Naturally Sweet Recipes February 14, 2012

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

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Meredith February 14, 2012

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

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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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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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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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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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Jenny@vegetarianhatesvegetables February 14, 2012

Well these look yummy!

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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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Michelle February 14, 2012

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

Thanks :)

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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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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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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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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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amanda February 14, 2012

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

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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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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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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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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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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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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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