If simple desserts are your thing but you don't want to compromise on taste, this vegan cookie dough fudge is perfect for you. The soft, gooey texture makes this freezer fudge extremely irresistible. This is such an easy fudge recipe, what's even better is it's made using just a few ingredients!
What to expect from this recipe:
- Really easy to make
- Delicious no-bake treat
- Made with just 6 ingredients
- No weird ingredients making it safe to eat raw
- Eggless and dairy-free
- Less sugar than conventional fudge
- Gluten-free
Ingredients overview
Cashew butter: A lot of usual fudge recipes use sweetened condensed milk, but the main ingredient here is cashew butter. You'll want a creamy smooth cashew butter for this cookie dough fudge recipe. Make sure that you use 100% cashew butter without added sugars or oils, as these can impede the flavor and setting of the fudge!
Pure maple syrup: Using maple syrup gives this vegan fudge a delicious flavor as well as keeps it refined sugar-free.
Coconut oil: This is what sets the fudge, as coconut oil solidifies once chilled.
Vanilla bean paste: This cashew butter fudge is flavored with a touch of vanilla and salt to give that classic cookie dough taste. You can use vanilla bean paste, vanilla extract, or even the seeds from a vanilla pod depending on what you have to hand.
Vegan chocolate chips: This cookie dough fudge can be adapted as refined sugar-free by using sugar-free chocolate drops. You can also chop up some dark chocolate into chunks.
Sea salt: I love using flaky sea salt such as Maldon flakes to flavor the fudge. The salt enhances the flavor and balances the sweetness of the fudge.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Firstly add all of the vegan fudge ingredients to a food processor (cashew butter, maple syrup, coconut oil, vanilla bean paste, and salt) Blend for a few minutes until everything is combined and the mixture is smooth and creamy.
Do not be tempted to over-mix as this can cause the fudge mixture to split.
Next, transfer the mixture to a large bowl and fold in the vegan chocolate chips - reserving some chocolate chunks for the top of the fudge.
You'll want to line a baking dish or loaf pan with parchment paper and transfer the prepared fudge into the dish using a spatula.
Finally, sprinkle the remaining chocolate chips on top of the fudge and transfer the dish to the freezer to set for 3 hours.
Storage instructions
Store the chocolate chip cookie dough fudge in the freezer in an airtight container. You can enjoy it straight from the freezer for a more set fudge or from the fridge for a softer fudge consistency. I don't recommend leaving the fudge out at room temperature as it will become too soft and melt.
Substitutions
- Cashew butter: You can use any other nut butter you fancy to give a delicious spin on this cashew butter fudge recipe. Almond butter or peanut butter would both work well.
- Coconut butter or cocoa butter: You can swap out the coconut oil for one of these ingredients if you would like your fudge to set more solid. Melt the coconut butter or cocoa butter before adding it to the food processor.
- Vegan white chocolate: You can make vegan white chocolate fudge by swapping it in for the coconut oil. This will result in a much sweeter, more set fudge consistency.
Ways to serve easy cookie dough fudge:
- Over hot porridge: The creamy fudge will melt into a gooey consistency with the heat of the warm oatmeal, it's so good!
- Cookie dough chunks: Cut the fudge into chunks and serve them over vegan ice cream.
How to make fudge without special equipment
If you don't have a food processor, you can melt the fudge ingredients over a double-boiler, then wait for it to cool before folding in the chocolate chips. I find the easiest way to make this fudge is with a food processor.
More easy vegan desserts
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Description
Ingredients
- 260 g (1 cup) smooth cashew butter
- 70 g (⅓ cup) coconut oil, solid, *see recipe notes
- 80 ml (⅓ cup) pure maple syrup
- 1 teaspoon (1 teaspoon) vanilla bean paste, or vanilla extract
- ½ teaspoon (½ teaspoon) sea salt
- 100 g (3.53 oz) vegan chocolate chips, use sugar-free if required
Instructions
- Add the cashew butter, coconut oil, maple syrup, vanilla bean paste, and salt to your food processor and blend for a few minutes until everything is combined and the mixture is smooth and creamy.
- Transfer the mixture to a large mixing bowl and fold in about 75g of the chocolate chips.
- Line a baking dish or tub with parchment paper, and transfer the fudge into the dish using a spatula. Gently tap the dish on your work surface to knock out any air bubbles.
- Sprinkle the remaining chocolate chips on top of the fudge. Transfer the dish to the freezer to set for 3 hours.
- Once firm, sprinkle the fudge with some course sea salt and remove it from the dish. Cut the fudge into chunks and serve.
- Store the fudge in the freezer in an airtight container.
Notes
- Coconut oil: Sub with coconut butter, melted cacao butter, or melted vegan white chocolate for a more set fudge.
Nutrition
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