Hello, beautiful.
Today we’re making 6-ingredient fudge that tastes like frozen cookie dough!!
A.K.A. the ideal snack to grab on a hot (almost) summer day, when you’re in need of something cold, creamy, and satisfying.
Fun fact: I have a running list of reasons why I suspect my husband is an alien undercover on Earth, and the fact that he doesn’t like cookie dough is undoubtedly near the top of the list. Growing up, eating a spoonful of cookie dough was the best part of making cookies; I even had friends who would buy those yellow tubes of it at the store with the sole intention of opening it up and digging in with a spoon. Until meeting him in college, I had never encountered a single person who didn’t like cookie dough.
Long story short, cookie dough is one of the greatest joys of life, and the fact that I am married to a man who looks legitimately disturbed when I eat is highly troubling.
Except, then I get to keep it all to myself, so I guess it’s not all that bad.
I also have a note on my phone titled “Songs Kevin Doesn’t Know: an incomplete compilation”, but, frankly, it would have been wiser to create a list of songs he does know, because the list is getting out of control. The number of road trips where I have to turn to him in utter shock and despair because you seriously don’t know this song?! adds fuel to the fire for this whole my-husband-is-an-alien theory. Fortunately, the man does like chocolate and peanut butter so I haven’t yet turned him over to the authorities.
If (unlike Kevin) the prospect of snacking on little bites of cookie dough gets you excited, you’ve come to the right place. This recipe also happens to be paleo and vegan-friendly, and is made with just 1 bowl and a spoon!
It all starts with the most underrated nut butter out there: cashew butter! Golden, toasty, creamy goodness that has such a mellow flavor it easily transforms into cookie dough. Cashew butter is nice like that.
I usually just make my own (it literally takes 2 minutes in this blender <–affiliate link), but I’ve also seen it on the shelves at Trader Joe’s, too!
Once you’ve sorted out your cashew butter situation, you’ll stir it together with some coconut oil, maple syrup, vanilla, and salt, top it with chopped up dark chocolate, and pop it in the freezer.
Voila! Freezer fudge.
It’s dense, creamy, not-too-sweet, a little nutty, and oh-so cookie doughy.
Not into chocolate? (*gasp*)
I almost topped this fudge with dye-free sprinkles for a funfetti cookie dough effect, and I wouldn’t be remotely mad if you did the same. Of course, you could also grab a handful of cacao nibs, roasted salted nuts or seeds, or some crushed up freeze dried berries for a pretty topper, too. But, being the chocolate lover I am, I obviously went straight for the good stuff. (<– affiliate link)
And, since I can’t resist the opportunity to turn something sweet into something salty-sweet, I decided to gild the lily and sprinkle on some flaky Malden sea salt, too. (<– affiliate link)
I think you’re going to LOVE this recipe. It’s simple, nutritious, and the perfect way to get your cookie dough fix.
Also, if you’re into cookie dough, be sure to check out my Edible Peanut Butter Cookie Dough (Made with Chickpeas!), Single-Serving Cookie Dough, Peanut Butter Cookie Dough Truffles, and Cashew Cookie Dough Balls.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram! I love seeing my recipes in your kitchen.
- 1 cup roasted cashew butter*
- 3 Tablespoons virgin coconut oil, at room temperature
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup roughly chopped dark chocolate
- optional: a few pinches of flaky sea salt, for topping
- 1. Line a loaf pan with parchment paper.
- 2. Put all ingredients, except chocolate, into a small mixing bowl and stir well to combine. If your coconut oil is very hard at room temperature, soften it before using by running the (sealed) jar under hot tap water for a few minutes, or microwaving for about 10 seconds.
- 3. Pour cashew butter mixture into the loaf pan, sprinkle with chocolate and freezer for at least 45 minutes before removing and cutting into 12-16 small squares. This fudge can only sit out at room temperature for about 10 minutes before melting, so it's best eaten straight from the freezer. Store leftovers in a sealed container in the freezer for up to 2 months.
- *My recipe for homemade cashew butter is linked in the blog post above. I've also seen it on the shelves at Trader Joe's and most major grocery stores. If you're buying an already sweetened cashew butter, you may want to start with a tablespoon less of maple syrup, then taste the mixture and add the third tablespoon if you'd like it sweeter.
P.S. You may have noticed that every link in this post has the slightly annoying ‘affiliate link’ disclaimer next to it. I am legally required to do this so that you are aware that I am making money off any purchases you make through those links. I would never recommend products I don’t actually use and love; the fact that I am earning money off of them is just an added bonus, since the price stays the same for you. Thanks for helping support Baked Greens!