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.

Print this recipe

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

Yield: 32 small squares

Ingredients:

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

 

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

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

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

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

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

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

IMG 7464   Vegan Cookie Dough Freezer Fudge

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

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

IMG 7520   Vegan Cookie Dough Freezer Fudge

Happy Valentine’s Day!

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{ 241 comments… read them below or add one }

Gillian February 15, 2012

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

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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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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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Jodie February 15, 2012

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

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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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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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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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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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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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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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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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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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Angela (Oh She Glows) February 16, 2012

Thanks for your feedback!

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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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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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Karen February 16, 2012

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

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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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Ann February 16, 2012

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

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Tiffany February 17, 2012

Yummy!

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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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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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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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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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Brittany February 18, 2012

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

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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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Angela (Oh She Glows) February 19, 2012

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

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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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Sadie February 18, 2012

Oh, this is a good one!!

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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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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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meghan February 19, 2012

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

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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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Angela (Oh She Glows) February 20, 2012

glad to hear that kathy!

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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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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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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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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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Angela (Oh She Glows) February 21, 2012

Great idea! So glad it worked :)

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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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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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Angela (Oh She Glows) February 22, 2012

Glad to hear that Laura!

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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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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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rochelle February 23, 2012

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

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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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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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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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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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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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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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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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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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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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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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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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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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