A healthy protein-rich cookie dough fudge recipe with white beans! SO easy to make, dairy-free and a delicious a slow burning energizing snack. Dairy-free, gluten-free and mixed up quickly with just 5 main ingredients.
Healthy Cookie Dough Fudge
My healthy cookie dough fudge is so easy to make and each of the five ingredients are rich in nutrition. Plus no dairy, not heating things on the stove. Just throw it all in the blender and freeze in a pan.
I added chocolate chips but there potential for variation is high!.
What Goes In Healthy Cookie Dough Fudge?
Easy! We have white beans – yes, white beans!. They make the fudge so creamy and add so much protein and fiber. And honestly, I think this is the main ingredient that makes this fudge FUDGY. Now what kind of white beans you say? Here I used cannellini beans. I think great Northern beans would also work. In the past I used navy beans but they seem hard to find now. Either way, please use a soft white bean. The reason to use white beans is they don’t have the tough outer skin that other beans have, such as garbanzo beans and pinto beans.
Then we have cashews. I didn’t soak mine but the batter is definitely creamier if you soak the cashews for a few hours beforehand. Or boil for ten minutes and rinse.
Then almond flour. Almond flour definitely adds a vanilla-ish flavor, and of course adds nutrition. Almond flour doesn’t cause the high spikes in blood sugar that white flour does for instance. However, I understand you might want to make this fudge and yet not have almond flour on hand.
And I actually have made this recipe with all purpose flour and it tasted fine. You do however have to heat-treat all purpose flour if you intend on using it in a raw, unbaked recipe such as this fudge. To do that, just spread the flour on a cookie sheet and heat in the over at 350 F for 5 minutes. Allow to cool, and use in the recipe.
More Ingredients for Cookie Dough Fudge
The sweetener I used is organic cane sugar. I am sure you can use any granulated sweetener you like, such as coconut palm however the color will be darker.
For a liquid, I added 3 tbsp of coconut milk from a can, but I think any milk would work here to add a bit of liquid necessary to pull the batter together. Coconut milk from a can does however help the fudge not freeze too hard. If the batter isn’t smooth enough, feel free to add an additional tablespoon of milk to the mixture, but not much more.
I also added a teaspoon of high quality vanilla and I found that this really accents the flavor so I highly recommend you getting a quality brand if you can. But any vanilla will work of course.
And don’t forget the chocolate chip mix-ins.
How To Make Healthy Cookie Dough Fudge
It is so easy to make this healthy cookie dough fudge. Just combine all ingredients in a food processor or blender and create a smooth batter.
Then fold in the chips and spread the batter in a pan lined with parchment. I used a loaf pan for a taller chunk but you can use an 8-inch by 8-inch pan for thinner pieces.
I froze mine for a few hours just because I needed to photograph, but you might want to freeze for a shorter time, just enough to cut into bites.
Tips On Making Cookie Dough Fudge
A few tips might help you make this fudge perfectly. This is an easy recipe but if you want to make perfectly vanilla chipped fudge, read my tips.
1. 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.
2. 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 30 minutes. After that, I fold in the chips. That way they don’t melt. If you don’t cool the batter, don’t worry, it will marble your fudge.
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Healthy Cookie Dough Fudge
- 1 can white beans (I used cannelli beans (15oz/425gms) can but northern or navy also work)
- 3/4 cup cashews (raw, not salted and not roasted. Soaked and rinsed or not)
- 1/2 cup almond flour (or use all purpose flour but heat treat for 5 minutes in 350 F oven to avoid any germs)
- 1/4 cup organic cane sugar (or coconut palm sugar for a browner color)
- 3 tbsp coconut milk (or your favorite milk)
- 1 tsp vanilla
- 1/3 cup mini chocolate chips (to mix in)
- Line a loaf pan with parchment paper.
- Combine the ingredients in a food processor or blender or mixing bowl, and combine into a smooth batter.
- Fold in 1/3 cup mini chips.
- Press resulting batter into pan and freeze for one hour, refrigerate for longer storage.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.