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    Home / Recipes / Healthy Candy (DIY, vegan)

    Cookie Dough Fudge & Dessert Dip

    Jul 14, 2020 · Updated: Jan 27, 2025 by Dee Dine · Affliate links disclosure.

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    stacks of Healthy Cookie Dough Fudge

    A creamy cookie dough fudge recipe made with white beans that makes a creamy fudge or even an easy cookie dough dessert dip. This dairy-free fudge is high in protein and easy to make with just 5 ingredients. Enjoy a slow-burning, energizing snack that melts in your mouth.

    cookie fudge squares in a stack on marble

    My healthy cookie dough fudge is easy to make and each of the five ingredients is rich in nutrition. Plus there is no dairy, and you are not heating things on the stove. Just throw it all in the blender and freeze in a pan. I added chocolate chips but you can also add nuts, white chocolate chips, or even butterscotch chips - the potential for customization is high!

    Chill it into fudge, or leave it creamy and use it as a delicious cookie dough dessert dip for cookies.

    Jump to:
    • Ingredients
    • Step by Step Instructions
    • Storage
    • Substitutions
    • Recipe Tips
    • Other Cookie Dough Recipes
    • 📖 Recipe

    Ingredients

    overhead of cookie dough batter with ingredients listed
    • White beans. Beans make make the fudge creamy and add protein and fiber. Use canned beans, choose no salt so you can control salt, and look for organic and a BPA-free can if possible. I have used cannellini beans, navy beans and great northern beans. Do not use chickpeas or pinto beans because they have a harder shell and will make the fudge grainy.
    • Cashews. Use raw or roasted, and choose unsalted. Soak these at least ten minutes in just boiled water, or over night if you want an extra cream texture.
    • Almond flour. Almond flour adds a vanilla cookie flavor, and of course protein. Also almond flour doesn't cause the high spikes in blood sugar that white flour does.
    • Sugar. Use organic cane sugar which is a less-processed form of white cane sugar and thus has better flavor. Regular cane sugar works as well.
    • Milk. Use canned coconut milk, lite for no coconut flavor. Any milk works though, I use coconut for the high-cream factor and because the oil in coconut milk prevents the fudge from freezing too hard.
    • Essentials: Chocolate chip mix-ins and vanilla. Use the best quality you have access to for flavor.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Step by Step Instructions

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    Preparation. Line a loaf pan with parchment paper, open a can of white beans, drain and rinse, soften cashews by soaking them in just-boiled water for 20 minutes or overnight.

    Step 1: Combine the ingredients in a food processor or blender, and combine into a smooth batter.

    Step 2: Fold in the mini chocolate chips.

    Step 3: Pour the resulting batter into the loaf pan and freeze for one hour. Or leave it creamy and use as a dessert dip for cookies.

    Healthy Cookie Dough Fudge

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    Storage

    Refrigerate the fudge for one week, and store in the freezer for three months.

    Substitutions

    • White beans. Use cannelli beans (15oz/425gms), canned or northern or navy beans.
    • Cashews. Use raw or roasted but unsalted. Soak them for 10 minutes in just boiled water, rinse and blend with beans into a puree.
    • Almond flour. Oat flour would also work, but almond tastes better.
    • Organic cane sugar. White cane sugar keeps the color light, but if you want a healthier sugar use coconut palm sugar, although color will turn darker tan. Organic has a better flavor.
    • Milk. Coconut milk helps increase the fudge cream factor. Use canned coconut milk, and choose refined for zero coconut flavor.
    • Chocolate chips. I used mini chips so I could cut the fudge cleaner, but regular size also work.

    Recipe Tips

    A few tips might help you make this fudge perfectly.

    1. Add milk for smoother batter. As you blend the mixture, you might need to add a tablespoon more of milk to allow the mixture to blend smoothly. I used a blender so I needed a bit more liquid. If you use a food processor, you might be able to get away with less.

    cookie dough fudge in a pan.

    2. Add chips to cool batter. The mixture you blend or process might be warmish, so I normally use a spatula to pull the batter out of the blender jar or food processor jar and into a mixing bowl. Then, I set that bowl into the frig to cool the batter for about 10 minutes. After that, I fold in the chips. That way they don't melt.

    Other Cookie Dough Recipes

    • three cookie dough balls stacked on a table
      Edible Cookie Dough Bites (no bake)
    • Chocolate Protein Balls
      Vegan Bliss Balls
    • edible cookie dough with chocolate sauce.
      Edible Chocolate Chip Cookie Dough
    • overhead shot of brownie batter in a bowl with spoon
      Healthy Edible Brownie Batter (5 minutes)

    If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating, even a one-word review, and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    cookie fudge squares in a stack on marble

    Cookie Dough Fudge & Dessert Dip

    Created by Dee Dine
    A creamy cookie dough fudge recipe made with white beans that makes a creamy fudge or even an easy cookie dough dessert dip. This dairy-free fudge is high in protein and easy to make with just 5 ingredients. Enjoy a slow-burning, energizing snack that melts in your mouth.
    5 from 5 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 32
    Calories 37 kcal

    Ingredients
      

    • 1 can white beans canned, unsalted
    • ¾ cup cashews raw or roasted, unsalted
    • ½ cup almond flour
    • ¼ cup organic cane sugar or regular cane sugar
    • 3 tablespoon coconut milk or any other dairy-free milk
    • 1 teaspoon vanilla
    • ⅓ cup mini chocolate chips
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    Instructions
     

    Prep

    • Line a loaf pan with parchment paper.
    • Open the can of white beans, drain and rinse using a strainer.
      1 can white beans
    • Soften the cashews by sitting them in a pot of just boiled water for 20 minutes. You can also soak them overnight in the refrigerator for extra soft texture. Either way, strain them, and rinse before use.
      ¾ cup cashews

    Make fudge

    • Combine the ingredients in a food processor or blender, and combine into a smooth batter.
      1 can white beans, ½ cup almond flour, ¼ cup organic cane sugar, 3 tablespoon coconut milk, 1 teaspoon vanilla, ¾ cup cashews
    • Fold in ⅓ cup mini chips.
      ⅓ cup mini chocolate chips
    • Pour the resulting batter into the loaf pan and freeze for one hour.

    Storage

    • Refrigerate the fudge for one week, and store in the freezer for three months.

    Notes

    White beans. Use cannelli beans (15oz/425gms), canned or northern or navy beans.
    Cashews. Use raw or roasted but unsalted. Soak them for 10 minutes in just boiled water, rinse and blend with beans into a puree.
    Almond flour. Oat flour would also work, but almond tastes better.
    Organic cane sugar. White cane sugar keeps the color light, but if you want a healthier sugar use coconut palm sugar, although color will turn darker tan. Organic has a better flavor.
    Milk. Coconut milk helps increase the fudge cream factor. Use canned coconut milk, and choose refined for zero coconut flavor.
    Chocolate chips. I used mini chips so I could cut the fudge cleaner, but regular size also work.

    Nutrition

    Calories: 37kcalCarbohydrates: 3gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 1mgPotassium: 64mgFiber: 1gSugar: 1gCalcium: 12mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Healthy Candy (DIY, vegan)

    • date bites.
      Chocolate Date Bites
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      Chocolate Gingerbread Fudge (no stove)
    • christmas crack with pretzels.
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    • pumpkin peanut butter cup.
      Pumpkin Peanut Butter Cups

    Comments

    1. JudiW says

      July 18, 2020 at 9:27 pm

      5 stars
      I made this! It is easy to make, and so creamy. A bit sweet for me so next time I'd cut back on the sugar. Thank you for a fun easy fudge recipe.

      Reply
      • Dee Dine says

        July 18, 2020 at 9:28 pm

        Thank you! Glad you liked the recipe!

        Reply
    5 from 5 votes (4 ratings without comment)

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    Recipe Rating




    stacks of Healthy Cookie Dough Fudge
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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