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Cookie Dough Fudge

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I posted a question on Instagram last night, and here is what you asked for, Cookie Dough Fudge! 🙂 I’m sharing this recipe with permission from Clean Eating with a Dirty Mind, the sexiest cookbook I have EVER seen. It comes out in just a few days and you’re going to love it! Thanks for sharing Vanessa! Congrats on your book!!! ♥, Kelly

Cookie Dough Fudge

PREP EIME 15 minutes
SETTING TIME 40 minutes
READY IN 55 minutes
YlEED 15 pieces

8 tablespoons (4 ounces/115 g) salted butter OR ghee
3 cups (465 g) raw cashews
1 tablespoon melted coconut oil
1/4 cup (40 g) coconut flour
1/4 cup (60 ml) melted raw honey
1/2 teaspoon fine-grain sea salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon or ground nutmeg
1 cup (7 ounces/200 g) chocolate chips

Directions:
Line a 9 by 5-inch (12.75 by 23-cm) loaf pan with parchment paper, set
aside.

Brown the butter if using, OR melt the ghee, set aside.

Put the cashews in the bowl of a high-powered food processor and process until they turn to meal. Scrape down the sides of the bowl and process for another 5 minutes or so, stopping to scrape down as needed, until the nut oils start to release. With the processor on, slowly drizzle the melted coconut oil into the cashew meal and continue to process until it turns into a thick dough bull or attains a doughlike consistency (it will be much thicker and drier looking than peanut butter).

In medium-sized bowl, combine the cashew butter, browned butter OR ghee, and coconut flour using a hand mixer or whisk. Add the honey, salt, vanilla, one cinnamon one stir until combined one smooth. Press plastic wrap across the surface of the dough and freeze for 20 minutes.

Remove the chilled dough from the freezer and fold in the chocolate chips. (If the chocolate chips are added before freezing, they will melt and sink to the bottom.) Transfer the dough to the parchment-lined pan and press it down evenly. Place back in the freezer for 20 minutes to firm up and set. Cut into 15 pieces before serving. Store any remaining fudge in the freezer;  remove from the freezer a few minutes before serving to thaw slightly.

 

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  4. This looks amazing! I’m dairy-free and don’t really want to buy or make ghee. Any idea if coconut oil would work instead of the butter?

  5. Yum! Oh Kelly… Thank You!!!! for sharing this recipe. I love fudge, but due to being diabetic stay away from it. I can try this one and not feel too bad 😉 Thank you, Thank you, Thank you, Thank you!!
    XO Nana

  7. I made these a couple of days ago, but forgot them for longer than 20 min in the freezer & they solidified before I added the chocolate. Still so delicious! I made two half batches – one with ghee, and one with coconut oil since people were asking if it would work. Let me just say guys, both were really delicious! Coconut oil will totally work, just be aware they will solidify faster, and be harder from the freezer.

    Thanks for sharing the recipe Kelly, I hadn’t heard of this cookbook before.

  8. These came out absolutely amazing!!
    I used Earth Balance as my butter substute (actually 1/2 earth balance and 1/2 coconut butter) and the flavor was great! Thanks so much for another winner! My 8 year old wants fudge for his birthday party treat instead of cupcakes thanks to you!

  9. I made these tonight and they were delish. Kelly, you come up with some fantastic recipes! Well done!

  10. I used coconut butter instead of normal butter, and Pana chocolate chopped up, instead of ordinary chocolate chips. I used a very small amount of honey… 1 tsp.