There’s no better way to ring in the holidays than by watching your favorite festive films, relaxing on the couch, and enjoying some delicious cookie dough fudge. This recipe from Healthy Fitness Meals is a no bake, gluten free option that takes no time at all to make!
INGREDIENTS
- ½ Cup Cashew Butter
- ¼ Cup Coconut Flour
- ¼ Cup Powdered Erythritol
- 1 Teaspoon Vanilla
- 3 Tablespoon Coconut Oil, measured when soft
- 2 Tablespoon Honey, Maple Syrup for vegan
- 1/8 Teaspoon Salt
- ¼ Cup Dark Chocolate Chips, Dairy-free for vegan
INSTRUCTIONS
- Place the cashew butter, coconut oil, and honey (or maple syrup for vegans) into a microwave safe bowl and cook on high for 15-20 seconds. Stir until smooth.
- Add in the vanilla, powdered erythritol, coconut flour, and salt. Stir until a thick dough forms. Let cool for 5 minutes.
- Fold in chocolate chips (dairy-free for vegan option). Transfer to a pan or container (8″x4″) lined with parchment paper.
- Chill in the freezer for 20 minutes before cutting into 12 squares and serving.
- *Store in an airtight container in the freezer. If completely frozen, let sit at room temperature for 5 minutes before serving.
NOTES
- Store the leftover fudge in an airtight container in the freezer for up to four days. Let the cookie dough thaw at room temperature right before serving.
- Use maple syrup and dairy-free chocolate chips for vegan cookie dough fudge.
- Enjoy the fudge with a glass of plant-based or dairy milk for an extra bonus!
