Healthy Chocolate Chip Cookie Dough Fudge
This Secretly Healthy Chocolate Chip Cookie Dough Fudge is soft, fluffy, and sweet. It’s got the flavor of cookie dough, but the texture of fudge. It’s got the healthiness of salad, but decadence of dessert.
You’d never know this fudge is made without the butter, white flour and white sugar, and you’d surely never guess that it’s sugar free, gluten free, dairy free, and vegan!
You know what I like the most about this Cookie Dough Fudge? Well, it’s way more socially acceptable to eat compared to cookie dough out of a tube or giant tub (like I used to do… ehem…) 😉
Which would you rather have: amazingly buttery, sweet cookie dough or a healthy breakfast?
HAVE BOTH.
Because now you can with this Healthy Chocolate Chip Cookie Dough Fudge!!! It’s delicious, addictive, and secretly good for you. It’s so good I think I’m morally obligated to share the recipe with you.
Healthy Chocolate Chip Cookie Dough Fudge
Ingredients
- 518g (3⅓ cups) Garbanzo Beans
- 369g (1½ cups) Unsweetened Applesauce
- 5 tsp Vanilla Extract
- 2 tsp Natural Butter Flavor
- 2 tsp Liquid Stevia Extract
- 120g (1 cup) Oat Flour
- 70g (½ cup) Powdered Erythritol
- ¼ tsp Salt
- 149g (⅔ cup) Raw Coconut Butter (melted)
- ½ cup No-Sugar-Added Dark Chocolate Chips
Instructions
- Line an 8x8" brownie pan with parchment paper both ways.
- Drain the can of beans and rinse well! Drain off as much of the water as possible. Add the beans, applesauce, vanilla extract, butter flavor and stevia extract to a food processor. Puree until smooth.
- Add the oat flour, powdered erythritol and salt. Puree until smooth.
- While blending, pour in the melted coconut butter. Scrape down the sides of the processor and blend one last time. Stir in the chocolate chips, then scoop the entire mixture into the prepared brownie pan and spread it out.
- Cover with plastic wrap and refrigerate overnight. Freeze for ~1½ hours, then transfer the fudge out of the pan and slice into 36 pieces. Serve immediately, or refrigerate covered for up to 5 days, or freeze in a tightly sealed container for up to 1 month.
^^ Can you see that texture?! Amazing, right?
*toots own horn*
This Chocolate Chip Cookie Dough Fudge doesn’t taste healthy in the slightest. There’s nothing boring or bland about these cubes of foodgasmness.
Before I knew it, people were grabbing seconds and thirds. For me, fourths 😉
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
Seriously, is there anything you CAN’T create?! I can’t wait to make these beauties and not share them with anyone! Lol thanks for the recipe <3
It’s hard to find coconut butter here, not to mention it’s quite pricey. Is there a substitute for that? 🙂
I saw an easy recipe on Pinterest! Need a high powered blender with tamper (or maybe even just a food processor) and coconut. Definitely worth a try! Maybe there’s even a recipe on this site?
There isn’t a substitution for the coconut butter, but you can make it at home for far far cheaper than storebought coconut butter! Just check out this recipe by Oh She Glows 😀
-Jess
You just killed me! You are brilliant! 😀
Hello Jassica ! This is one of the favourite dessert of all. It is so delicious to eat. I am really excited to try this recipe. Thanks for sharing.
Thank you! I hope you like the fudge Mikkel 😀
-Jess
looks great!
This sounds amazing and I love that it’s gluten free too! Yum!
My brother is diabetic and longs for chocolate. this treat looks better than the 6M&Ms his dietitian permits him.
Would the 3 1/3 cup beans be from 1 can of beans?
1 can of beans usually yields ~1½ cups beans. For this recipe, I used a jumbo can of chickpeas, not the standard 15oz can. You can try 2 cans of beans here and measure it out that way 🙂
Hope you like the recipe!
Pingback: Paleo Fudge (Dairy and Refined Sugar Free) - Vitamin Sunshine
Pingback: 10 Healthy Pantry Staples for the Busy, Hungry, Sweet Tooth in You!