Vegan Cookie Dough Fudge (GF)

The most delicious vegan cookie dough fudge. A delicious creamy cashew based fudge studded with dairy-free chocolate chips. Incredibly simple to make and made with just a few ingredients, it's also gluten-free. Perfect for stashing in your fridge or freezer for when you're craving a quick treat.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
4.5 from 4 votes

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flatlay of cookie dough fudge on grey surface.

If simple desserts are your thing but you don’t want to compromise on taste, this cookie dough fudge is perfect for you.

The soft, gooey texture makes these little fudge bites extremely moreish. What’s even better they’re made using just a few ingredients, they’re gluten-free and can be adapted as refined sugar free (use sugar-free chocolate chips).

WHAT GIVES THE FUDGEY TEXTURE?

These bites owe their fudgey consistency to a combination of three ingredients; cashew butter, creamed coconut and coconut oil. When blended together these ingredients melt into a creamy mixture, which sets to a fudge when refrigerated or frozen.

Flavoured with a touch of vanilla and salt to give a “cookie dough” flavour, and laced with vegan-friendly chocolate chips for the full cookie dough experience!

What’s great about these fudge pieces is that they store well in both the fridge and freezer, and can be enjoyed straight from the freezer too! I love to add them to warm oatmeal because they melt into a gooey yummy nut buttery topping.

Vegan and dairy free cookie dough freezer fudge recipe

IT’S EASY TO MAKE

Firstly add the cashew butter, creamed coconut, coconut oil, agave syrup, vanilla bean paste and salt to your food processor and blend for a few minutes until everything is combined and the mixture is smooth and creamy.

Next transfer the mixture to a large mixing bowl and fold in about 75g of the chocolate chips.

You’ll want to line a baking dish or tub with parchment paper, and transfer the fudge into the dish using a spatula. Gently tap the dish on your work surface to knock out any air bubbles.

Finally sprinkle the remaining chocolate chips on top of the fudge and transfer the dish to the freezer to set for 3 hours.

Once the fudge is firm, sprinkle the fudge with some course sea salt and remove it from the dish. Cut the fudge into chunks and serve.

Store the fudge in the freezer in an airtight container.

WHY MAKE THIS RECIPE?

  • The perfect weekend treat
  • Makes a large batch
  • Stores well in the fridge or freezer
  • Plant-based and vegan-friendly
  • Gluten-free
  • Tastes great melted on hot porridge
  • Easy to make
  • Minimal ingredients
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products
 

Vegan and dairy free cookie dough freezer fudge recipe

flatlay of cookie dough fudge on grey surface.

Vegan Cookie Dough Fudge (GF)

4.5 from 4 votes
PRINT RECIPE PIN RECIPE
A delicious creamy cashew based fudge. Incredibly simple to make and made with just a few ingredients. Perfect for stashing in your fridge or freezer for when you're craving a quick treat.
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Servings 30 pieces

INGREDIENTS

  • 1 cup cashew butter
  • ½  cup creamed coconut solid
  • ½  cup coconut oil solid
  • 5 tbsp light agave syrup
  • 1 tsp vanilla bean paste
  • ¼  tsp Himalayan pink salt or sea salt
  • 100 g vegan-friendly chocolate chips

INSTRUCTIONS

  • Add the cashew butter, creamed coconut, coconut oil, agave syrup, vanilla bean paste and salt to your food processor and blend for a few minutes until everything is combined and the mixture is smooth and creamy. 
  • Transfer the mixture to a large mixing bowl and fold in about 75g of the chocolate chips.
  • Line a baking dish or tub with parchment paper, and transfer the fudge into the dish using a spatula. Gently tap the dish on your work surface to knock out any air bubbles.
  • Sprinkle the remaining chocolate chips on top of the fudge. 
  • Transfer the dish to the freezer to set for 3 hours.
  • Once firm, sprinkle the fudge with some course sea salt and remove it from the dish. Cut the fudge into chunks and serve. 
  • Store the fudge in the freezer in an airtight container.
Tried this recipe?Mention @addictedtodates or tag #addictedtodates
flatlay of cookie dough fudge on grey surface.

Vegan Cookie Dough Fudge (GF)

4.5 from 4 votes
PRINT RECIPE PIN RECIPE
A delicious creamy cashew based fudge. Incredibly simple to make and made with just a few ingredients. Perfect for stashing in your fridge or freezer for when you're craving a quick treat.
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Servings 30 pieces

INGREDIENTS

  • 1 cup cashew butter
  • ½  cup creamed coconut solid
  • ½  cup coconut oil solid
  • 5 tbsp light agave syrup
  • 1 tsp vanilla bean paste
  • ¼  tsp Himalayan pink salt or sea salt
  • 100 g vegan-friendly chocolate chips

INSTRUCTIONS

  • Add the cashew butter, creamed coconut, coconut oil, agave syrup, vanilla bean paste and salt to your food processor and blend for a few minutes until everything is combined and the mixture is smooth and creamy. 
  • Transfer the mixture to a large mixing bowl and fold in about 75g of the chocolate chips.
  • Line a baking dish or tub with parchment paper, and transfer the fudge into the dish using a spatula. Gently tap the dish on your work surface to knock out any air bubbles.
  • Sprinkle the remaining chocolate chips on top of the fudge. 
  • Transfer the dish to the freezer to set for 3 hours.
  • Once firm, sprinkle the fudge with some course sea salt and remove it from the dish. Cut the fudge into chunks and serve. 
  • Store the fudge in the freezer in an airtight container.
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

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