A creamy cookie dough fudge recipe made with white beans. 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.
3tablespooncoconut milkor any other dairy-free milk
1teaspoonvanilla
⅓cupmini chocolate chips
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.