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.
Servings 30 pieces
- 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