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Wednesday, September 12, 2018

Recipe: Healthy Vegan Cookie Dough Fudge (Paleo too!)

Easy No Bake Vegan Cookie Dough Fudge Recipe – healthy, gluten free, paleo, sugar free, clean eating recipe

When I was a kid, I was really weird... (actually, let's be honest, I'm still weird now... but imagine even weirder than I am now).

Why? 

Because I didn't like cake.. or cookies. 

I didn't really like much of anything, to be honest, but I would happily eat cookie dough and cake batter.

Easy No Bake Vegan Cookie Dough Fudge Recipe – healthy, gluten free, paleo, sugar free, clean eating recipe

As I got older, I realised that the baked versions are actually really delicious and the thought of eating raw eggs kind of skeeved me out... but the lure of the cookie dough was still there - and thus a multitude of "cookie dough" recipes were born.

The latest one we've been calling Cookie Dough Fudge - because we really don't know what to call it otherwise. 

Basically it tastes like you've taken a bowl of decadent cookie dough, shaped it into a rectangle and cut it into pieces - only it's secretly healthy, paleo, vegan AND gluten free. 

There's no flour, no refined sugars, no butter - just real whole food ingredients that create this magical cookie dough treat.
So let me share the recipe with you! >> 


Easy No Bake Vegan Cookie Dough Fudge Recipe – healthy, gluten free, paleo, sugar free, clean eating recipe

Vegan Cookie Dough Fudge Recipe
makes ~24 small pieces that are gluten free, vegan, paleo
dairy free, refined sugar free, clean eating friendly, dairy free

1 1/2 cups (225g) raw unsalted cashews
2 tbsp (25g) coconut oil 
1 tsp vanilla extract
2 tbsp (15g) coconut flour 
Pinch of salt 
1/2 cup chocolate chips 
  • In a food processor, add your cashews and coconut oil and process until your mix resembles cashew butter, scraping down the sides here and there to ensure everything is incorporated and no big chunks remain.
  • Once your cashew mixture is smooth, add in your maple syrup, vanilla extract, coconut flour and salt and mix until combined.
  • Take your dough-like mix out of your food processor and place in a separate bowl. "Knead" through your chocolate chips, making sure they're evenly distributed. 
  • Line a tray with baking paper and place your dough ball on top, flattening the mix out to form a small rectangle (you can also use a small loaf tin if you want everything even!). Once your fudge is shaped to your liking, pop it into the fridge or freezer to chill and firm up and then slice it into bite sized pieces. 
  • This recipe is best served cold but won't lose its shape at room temperature. To store, keep your fudge in an airtight container in the fridge for 1-2 weeks or freeze to enjoy later.
But tell me, 
Baked cookies or cookie dough; if you could only have one, what would you choose?

    
   
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