Vegan Cookie Dough Freezer Fudge
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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.
Yield
16 large squares
Prep Time
10 Minutes
Cook time
0 Minutes
Chill time
60
Total Time
10 Minutes
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
Directions:
- 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.
- 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.
- 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.
- 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.