Saturday, February 6, 2016

Vegan Cookie Dough Fudge



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

  1. 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.
  2. Turn off the heat. Stir in the mashed banana, vanilla, and salt. Set this aside.
  3. 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.
  4. Pour the wet mixture over the dry mixture. Stir well. At this point, the mixture should resemble...well...regular cookie dough. 
  5. 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. 
  6. 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.
  7. Line an 8x8 square pan with parchment paper. Scoop the cookie dough into the pan. Smooth it out with the back of a spoon.
  8. 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.


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