Description
This Vegan, No-Bake Cookie Dough Fudge is a luscious, creamy treat made with smooth cashew butter and coconut oil, sweetened naturally with pure maple syrup, and studded with vegan chocolate chips. Perfect as a guilt-free indulgence, this simple recipe requires no baking and sets in the freezer for a chewy, melt-in-your-mouth texture that satisfies your sweet tooth while keeping things plant-based.
Ingredients
Scale
Main Ingredients
- 260 g smooth cashew butter
- 70 g coconut oil (solid, see recipe notes)
- 80 ml pure maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teaspoon sea salt
- 100 g vegan chocolate chips (use sugar-free if required)
Instructions
- Blend the base: Add the cashew butter, coconut oil, maple syrup, vanilla bean paste, and sea salt to your food processor and blend for a few minutes until everything is combined and the mixture is smooth and creamy.
- Mix in chocolate chips: Transfer the smooth mixture to a large mixing bowl and gently fold in about 75 g of the vegan chocolate chips to incorporate some chocolatey texture inside the fudge.
- Prepare the dish: Line a baking dish or tub with parchment paper, then transfer the fudge mixture into the dish using a spatula. Tap the dish lightly on your work surface to remove any air bubbles for an even texture.
- Top with chocolate chips and freeze: Sprinkle the remaining chocolate chips evenly on top of the fudge, then place the dish in the freezer to set for 3 hours until firm.
- Slice and serve: Once set, sprinkle the fudge with some coarse sea salt for extra flavor, remove it from the dish by lifting the parchment paper, cut the fudge into chunks, and serve immediately.
- Storage: Store any leftover fudge in an airtight container in the freezer to maintain freshness and enjoy chilled.
Notes
- Use solid coconut oil, not melted, to help the fudge set properly.
- For a sugar-free version, opt for sugar-free vegan chocolate chips and pure maple syrup alternatives if needed.
- If you don’t have vanilla bean paste, pure vanilla extract works as a suitable substitute.
- Ensure the fudge is properly frozen for at least 3 hours for best texture before slicing.
- Store fudge in the freezer because at room temperature it may soften due to coconut oil content.
