If those aren't the best before-and-after shots you've ever seen, then I don't know what is.
(Insert some random fitness hashtag here ... #healthy, #fitness, #progress #girlswholift) ;-)
And you are in luck, because these before-and-afters taste A-M-A-Z-I-N-G.
Like the best-things-you-will-eat-all-day amazing.
And a bonus: you will feel-healthy-before-and-after-eating-them amazing.
Okay, enough with the hyphens.
The first time I made this recipe was 4 years ago. At that time, I was newly engaged, living in an old creaky house full of girls, and really only cared about 3 things: running, making vegan dishes, and my fiance (now husband). Life was so simple: sleep, run, school, eat, repeat. It's funny how you can't wait to grow up and be a "real adult." You don't realize that life gets more complicated--more messy--the older you get. Your goals change. I will say, however, that my goal to keep eating as vegan as possible has not changed.
Just look at that ingredient list...
- coconut oil, dates, bananas, almonds, and oats
Real ingredients people--for real!
It's as easy as 1-2-3.
There I go again with the hyphens.
Have I mentioned that I love this cookie dough fudge? Well, I do! Nom nom noms.
If you're a fan of cookie dough--you will love these bars!
If you like the texture of fudge--you will love these bars!
If you want to indulge while still feeling wholesome--you will love these bars!
Et cetera, et cetera...
Vegan Cookie Dough Fudge
vegan, gluten-free, refined sugar-free option
Makes: 12 bars
3 tablespoons coconut oil
3/4 cup Sucanat (substitute options: 1 cup honey OR 1 cup date puree)
2 tablespoons almond milk
1/2 cup mashed banana
1 teaspoon vanilla extract
1/4 teaspoon salt (to taste)
1 1/2 cups oats, ground into flour (use gluten-free oats)
1 cup raw whole almonds, ground into flour (or use 1 1/2 cups almond flour)
1/4 teaspoon cinnamon
1/2 cup dark chocolate chips
- In a saucepan, heat the coconut oil over medium heat. Stir in your sweetener of choice and the almond milk. Bring that to a small boil. Reduce the heat and stir until the sweetener is dissolved (or well mixed). This should take only a few minutes. Meanwhile, mash the banana.
- Turn off the heat. Stir in the mashed banana, vanilla, and salt. Set this aside.
- In a blender or food processor, blend the oats until a flour forms. Pour this into a large mixing bowl. Next, blend the almonds in the blender or food processor. After the almonds are ground, stir them into the oat flour. Add in the cinnamon.
- Pour the wet mixture over the dry mixture. Stir well. At this point, the mixture should resemble...well...regular cookie dough.
- Place the mixing bowl in the freezer for just 5-10 minutes, that way the chocolate chips don't melt when you stir them in later.
- Remove the bowl from the freezer and stir in the chocolate chips. Try your best not to consume all the cookie dough before putting it in a pan. Trust me, you'll want to.
- Line an 8x8 square pan with parchment paper. Scoop the cookie dough into the pan. Smooth it out with the back of a spoon.
- Place the pan in the freezer for about an hour. After chilling, cut into bars. Store bars in a gallon Ziploc baggie. This fudge needs to be stored in the freezer to stay firm.
- If using a wet sweetener (honey or pureed dates), you may want to add 1/4 to 1/2 cup more oat flour.
- If your dates are dry, let them soak in a small bowl of water before pureeing them.
- This is an updated recipe from an old post from 2012. (I still love it, even after 4 years!)
- I love this blogger with all my heart and I have her to thank for my cookie dough fudge obsession.