It's time for alllllll the fall recipes! Though, to be honest, this Cookie Dough Fudge can (and should!) be enjoyed year-round.
I've been sharing so many pumpkin recipes on the blog, I wanted to give you all -- my email subscribers -- an easy + vegan-friendly fudge recipe that you can prep any time of year. It's freezer fudge -- the base is made with coconut oil instead of sweetened condensed milk -- so make sure you store it in the freezer so it doesn't melt!
Full recipe below, and step-by-step photos below that. Enjoy!
COOKIE DOUGH FUDGE
Serves: 9 or 16 pieces
Ingredients:
12 oz. cashew butter
1/2 cup coconut oil
1/3 cup maple syrup
1/4 cup cane sugar
1 tsp vanilla extract
1/3 cup chocolate chips
Directions:
1. Add all of the ingredients EXCEPT the chocolate chips to a small saucepan, then place it over the stove over medium-low heat.
2. Use a whisk to stir everything together until the oil has melted and the mixture is smooth; remove from the heat and set aside.
3. Line an 8x8 baking dish with parchment paper, leaving a 1" overhang for easy removal, then pour the mixture into the pan. Sprinkle the chocolate chips on top, then place the pan into the freezer for at least 1 hour.
4. Pull on the parchment paper to remove the fudge, then carefully slice it into 9 or 16 pieces. Enjoy!
I hope you love this fudge as much as I do! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe!
-Erin
No comments:
Post a Comment