Easy To Make Cookie Dough Fudge Recipe
This smooth and easy fudge recipe will be a huge winner in your house! Whether you are sharing this with your friends or your family, everyone will love it! Make you fudge at home and know what goes in it! Use healthier ingredients and make it a guilt-free indulgement. This Easy Cookie Dough Fudge Recipe is THE BEST!
This fudge recipe can be made vegan by using maple syrup and substituting the Dark Chocolates with dairy-free vegan-friendly alternatives.
Can I Put Fudge in the fridge to set?
Why did my fudge come out too soft?
Don’t you just hate when you find that right fudge recipe but somehow it turns out too soft? That could be because you didn’t heat it up properly.
Does Fudge have Gluten?
In most cases, fudge is gluten-free, especially if making the traditional fudge from scratch which consists of butter, milk, and sugar. What makes fudge non-gluten-free is when you start making different flavors of fudge. So just make sure you are using non-gluten ingredients when making your fudge.
If you make this Easy Cookie Dough Fudge Recipe I want to hear what you think in the comments below and tag me so I can see your remakes!
A few other recipes for you to try:
- No-Bake Brownie Protein Bites
- Almond Butter Fudge
- Oatmeal Chocolate Chip Cookies
- Keto Peanut Butter Fudge
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Recipe for the Easy Cookie Dough Fudge Recipe below:
Easy Cookie Dough Fudge Recipe
Easy to make, melt in your mouth, Paleo-friendly fudge recipe.
- 1/2 Cup Cashew Butter
- 1/4 Cup Coconut Flour
- 1/4 Cup Powdered Erythritol
- 1 Tsp Vanilla
- 3 Tbsp Coconut Oil measured when soft
- 2 Tbsp Honey Maple Syrup for vegan
- 1/8 Tsp Salt
- 1/4 Cup Dark Chocolate Chips Dairy-free for vegan
Place the cashew butter, coconut oil, and honey (or maple syrup for vegans) into a microwave safe bowl and cook on high for 15-20 seconds. Stir until smooth.
Add in the vanilla, powdered erythritol, coconut flour, and salt. Stir until a thick dough forms. Let cool for 5 minutes.
Fold in chocolate chips (dairy-free for vegan option). Transfer to a pan or container (8"x4") lined with parchment paper.
Chill in the freezer for 20 minutes before cutting into 12 squares and serving.
*Store in an airtight container in the freezer. If completely frozen, let sit at room temperature for 5 minutes before serving.