Tuesday, April 10, 2012

chocolate chip cookie dough freezer fudge

Once upon a time there was an amazing blogger. Her name was Princess Angela, and she made delicious vegan food. One day Angela decided that she wanted to make healthy cookie dough fudge. That was the day that my life changed.

Just look at it.
Seriously, who can deny the deliciousness of cookie dough?

I know I can't.

Swap butter, sugar, and milk for coconut oil, sucanat, banana, and almond milk...and voila! A caramel syrup that you can feel good about eating.

Then pulse oats with some almonds, and you got flour with character!

Mix it all together...

Add some chocolate chips, of course.

Press it all down into a pan.

Cool, cut, and serve!

Easy peasy lemon squeezy.

I am telling you, this fudge is one of the most delicious things you will ever taste. The almond and oats gives the dough a rich and buttery flavor, all while keeping it healthy. If you like cookie dough, you will LOVE this.
P.S. It is called freezer fudge because it needs to be kept in the freezer to stay firm.

Cookie Dough Freezer Fudge
Vegan and gluten-free

  • 3 tablespoons coconut oil
  • 3/4 cup Sucanat (or brown sugar--just don’t pack it)
  • 2 tablespoons almond milk
  • 1/3 cup mashed banana (I prefer to sub-in applesauce because I don't like my cookie dough tasting like banana bread--but if you do, go ahead and use banana)
  • 1 teaspoon pure vanilla extract
  • 1/4-1/2 teaspoon salt, to taste
  • 1 1/2 cups oats, ground into flour (use certified gluten-free oats to make it gluten-free)
  • 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 

  1. 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.
  2. 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.
  3. Pour wet mixture over the dry mixture and stir well until no flour remains. Place bowl in the freezer for 30 minutes (this is so the chocolate chips don't melt). Remove and stir in the chocolate chips.
  4. Line an 8-inch square pan with parchment paper. 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 a ziploc bag or an air-tight container.


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