Ok, I’m gonna cut right to the chase. Here are 4 reasons you need this chocolate chip cookie dough fudge in your life, right now:
- It tastes like cookie dough…
- in fudge form.
- It’s super easy to make (I’m talking 5 minutes to throw together, here)
- Please see reasons 1, 2, & 3 (I mean, come on, what more do you want?!)
Alright, so I cheated on that last one. Trust me, 3 reasons are enough!
This dairy free and egg free cookie dough fudge is made with 7 simple ingredients, that you can find pretty much everywhere. You don’t need any special equipment, just a bowl and a spoon. Best of all there is no cooking or baking required, just mix and set for a bit in the freezer. I’m always about simple, but lately it seems especially necessary. My 4-year-old and I have been making this fudge together lately, which makes it taste even sweeter.
I apologize in advance, but I’m going to bring the mood down a couple notches right now. The past few days have been tearful, confusing, and incomprehensible for myself and for so many, many people. Although I try to keep things light and food-centered on the blog, sometimes that can be so incredibly difficult given what is going on in the real world. Everywhere I went yesterday, things felt unnaturally quiet, hushed. Upon arriving at my daughter’s school to drop her off, I actually rechecked what day it was, as it felt so strangely quiet I thought I had my days mixed up. I’ve been found myself getting choked up while reading remarks from late night comedians, while watching my daughter trot up to me after preschool, while admiring a kitty’s sweet face as it watched me pass during my morning walk. Listening to a favorite song from a lost legend only added to the heaviness in my heart.
We all need to find a way to help, a way to cope, a way to change. Let’s not wait for another unthinkable tragedy to show others kindness, to show our loved ones we care, to do our best and be our best selves. I’m saying this to myself, as much as to all of you: Stand up for what you believe in, even if it isn’t the popular opinion. Most importantly, I’m going to make sure every day to appreciate the little things, the small moments. I hope you all do, too.
Part of what helps me through difficult times, is making sure I am doing the things I love, the things that I’m passionate about. One of those, of course, is making yummy food. Playing with ingredients, testing ideas, and ultimately sharing those ideas with all of you are some of the ways I feed my spirit. What ways are you feeding your body, mind, and spirit these days?
However you’re living your passion and comforting your heart right now, I would recommend treating yourself. More specifically, treating yourself to this healthier, cookie dough flavored fudge. Even better, make it with a loved one or share with a friend. Believe me, they will thank you!
Chocolate Chip Cookie Dough Fudge – Egg Free, Dairy Free, Refined Sugar Free, Gluten Free (Can be made grain free as well)
makes approximately 8 pieces
- 1/4 cup natural nut butter – peanut butter and almond butter are both delicious, make sure to use one that is runny in texture
- 1 – 2 tbsp maple syrup
- 1 tbsp coconut oil, melted or softened
- 1/4 tsp vanilla extract
- 1/4 cup oat flour – I blend rolled oats in a blender to make my own (see grain-free subsitution below)
- 1/4 tsp salt
- 2 handfuls of vegan chocolate chips – I used these unsweetened ones
Combine the nut butter, maple syrup, coconut oil, and vanilla extract in a medium bowl. Add in the oat flour and salt and combine again. Fold in the chocolate chips. Use a spatula to scrape the mixture into a parchment lined tiny container (I used a little square tupperware container) or you can scrape into silicone ice cube trays, those also work very well. Cover and freeze until firm, about 20 minutes or so. Eat straight from the fridge or freezer (storing in the fridge will keep them slightly softer). This fudge will melt quickly when left out in room temperature, so eat immediately upon taking out of the freezer or refrigerator (trust me that won’t be a problem!).
For a grain-free version, I used a lesser amount of coconut flour with good results, but I much preferred the oat flour version. If subbing coconut flour, you’ll need much less, try about 2 tbsp.
As always, I love hearing from you. If you’d like to chat or just say hello, please do not hesistate to contact me. Sending love and hugs to each and every one of you.