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flatlay of cookie dough fudge on grey surface.

Cookie Dough Fudge (Vegan, No-Bake)

The most delicious 6-ingredient vegan cookie dough fudge. Easy creamy cashew butter fudge with dairy-free chocolate chips.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 30 pieces
Calories 135kcal


  • 260 g smooth cashew butter
  • 70 g coconut oil solid, *see recipe notes
  • 80 ml pure maple syrup
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon sea salt
  • 100 g vegan chocolate chips use sugar-free if required


  • 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.


  • Coconut oil: Sub with coconut butter, melted cacao butter, or melted vegan white chocolate for a more set fudge.


Calories: 135kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg