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Coyote Quinoa Cookies Freezer Fudge

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If you have my second cookbook, and you’ve made my Coyote Cookie Bars, then you may suffer from the same problem I do: Eating all the raw cookie dough 🙂 Last time I made them I had to eat some of the dough (as usual) and it got me thinking… this would make a great freezer fudge.
So I made some changes, like increasing the chia seed meal. I pressed the dough into a lined bread loaf pan and froze the bars. Whenever we need a snack, I just reach into the freezer and take out a slice. They satisfy our craving for something sweet, but they’re low glycemic index, so they don’t spike our blood sugar. Plus the protein fills us up and gives us the energy we need. They’re a great snack.
We used almond butter, but you can also use Sunbutter or a combination of the two. They would also be good with some chopped walnuts thrown in.

Coyote Quinoa Cookies Freezer Fudge

gluten-free, casein-free, grain-free, egg-free, dairy-free

Add to bowl:
1/2 cup almond butter
1/2 tbsp vanilla
1/4 cup applesauce
1/4 cup coconut oil, liquified
1/4 cup Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal)
Mix.
Add:
1/4 tsp sea salt
1/4 cup coconut sugar (which is low glycemic index)
1/4 cup dairy-free chocolate chips
1/4 cup shredded unsweetened coconut
2 tbsp coconut flour
1 cup Quinoa Flakes (quinoa is a seed, not a grain)
Mix.
Add to bread loaf pan lined with unbleached parchment paper. As you can see by my photo, just press the paper in and scoop the dough on top. No need to trim the paper.
Press the dough down firmly. I use a Spoonula to do this.
Freeze for about two hours, then slice.
Store in the freezer.
If you’re thinking about adding coconut oil to your diet, check out this article by Bruce Fife, N.D.
 
♥, Kelly
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Comments

  2. This looks wonderful. Do you have a source for buying coconut nectar by the gallon and more cheaply. At WF it is $9 for 12 oz. thanks, Tessa

  3. Kelly, these look really great. I can’t eat quinoa, do you have a substitution sugestion?
    (no quinoa, buckwheat or corn).

    Thanks.

  8. This has to be the best looking recipe all day! Thanks for sharing. We search the web every day and try to find the most delicious walnut recipes and posts. We share them with all of our walnut loving friends. Come join the conversation, and have a wonderful Walnut Wednesday!

  15. Hi Kelly!
    I am new to your site and your recipes look awesome! Bummer that I just found out about your site- it looks like I just missed your signing at Red Frog, here in town!

    I am really wanting to try so many of your recipes, but I can’t do Stevia. For sugars, I am limited to turbinado sugar, honey and molasses (per food sensitivites). Would you say that I would be able to increase the honey in most recipes in place of the stevia? And if so, what would be a good conversion ratio?
    If that info is somewhere else on your site- I am sorry I have missed it! Thanks for any input. I love experimenting, but just wanted to check before getting too creative 🙂
    Thank you!!!
    Hannah

  17. I made these but witched up a few ingredients and they are highly addictive. I added cacao nibs instead of chocolate chips, left out the coconut sugar and added protein powder. Thanks for the great idea.

  18. I have everything on hand for this!!! (well, except the coconut sugar, I’ll use erythritol instead)…Guess I know what I’m making today! 🙂 looks WONDERFUL!
    Love your blog! 🙂

  19. Do any of you have a brand of liquid stevia that you prefer? I made the bars (followed the recipe exactly).I still find that it has an aftertaste that is not so appealing. Is there a brand that you could recommend?

  20. Thanks guys!

    Hannah, I’m not sure. It would depend on the recipe. This fudge for instance, I think would be fine with more honey.

    Kari, I think the Now Foods stevia doesn’t have an aftertaste, but that’s just my opinion.

  21. This recipe looks scrumptious! I will have to make this tomorrow. Am I missing a link — do you have a print button on your recipes available? If so, where would I find it on your blog?
    Thanks for sharing!!

  22. hi, Kelly: I have made your coyote cookie bars twice and both times had something very unusual happen. As soon as they cool, the inside turns green. And I don’t mean a little bit green; like the pulp from juiced spinach! I used Sunbutter both times as I can’t have almonds. The top, bottom and corners do not turn green, just the inside. When they are right out of the oven, they are the perfect color. Any ideas? They look pretty unappetizing after they cool.

  23. Hi Lisa! Yes, that happens with sunflower seed butter. I can’t remember if it’s from the pH or oxidation… anyway, it’s very common.

  24. I don’t know if others are interested but I substituted pumpkin puree for the almond butter (lower calorie count) and they were delicious!

  25. Kelly, I just made your baked coyote bars, followed directions exactly, and after a few hours of refrigeration they turned a bright emerald green!!!! Looked like flecks of zucchini in there?!?! Has this ever happened to anyone else? Do you know why that may have happened?

  26. Lisa, I had the same experience. I found that the Sunbutter website has a blog, and there is an entry “celebrating St.Patrick’s day with green sunbutter cookies”. In it they explain behind why baking with Sunbutter can cause green baked goods. Very interesting! They said it is because the chloryphyll in the sunflower seeds reacts with the baking soda when heated. They also state that the food is still safe to eat, only the color has changed. This was very reassuring to me, as it was quite a shock to find my coyote cookie bars GREEN inside, when I knew I hadn’t put any green ingredients into them! 🙂 I almost threw them out, so was grateful to find this info on Sunbutter’s website.

  27. I’m so excited to try these! In fact, I’m here ready to put in quinoa flour since I don’t have flakes. Ooops… is that going to work?