Gluten-Free + Dairy-Free Easy Cookie Dough Fudge is the indulgent (but not junky) dessert you’re looking for. Made with simple ingredients, it’s quick and easy to make. This recipe is full of healthy fats and very rich, so a small square is a satisfying serving. It is fudge after all!
Ingredient Tips:
The coconut butter could be subbed out for another nut butter, but the flavor would not be quite the same. Try it out and let me know in the comments. Otherwise, I have a link for some amazing coconut butter for this and many other recipes!
Be sure to take the time to mash out all the lumps so this cookie dough fudge is smooth. All the fats need to harmonize together to give you that sumptuous fudgey texture.
My favorite ingredients/products for this recipe:
- Coconut Oil: Dr Bronner’s Organic Virgin Coconut Oil is expeller-pressed from fresh, carefully dried coconut kernels. Contains only 1 ingredient—simple & delicious! Bonus: Dr. Bronner’s is fair-trade and has donated to my favorite organization that empowers people with intellectual/developmental disabilities, TERI Inc.
- Organic Tahini: Baron’s Organic Tahini is smooth, not bitter, and stone-ground. Full of vitamins, fatty acids and antioxidants, tahini is a must-have for your pantry! You can find tahini at almost any grocery store. The tahini at Trader Joe’s and Whole Foods taste great and have a great price point as well.
- Organic Coconut Butter: Nutiva Organic Coconut Butter is what I have in my pantry right now. It is pureed from coconut flesh and is great for smoothies, sauces or as a spread. This link is for a pack of 2.
- Chocolate: I love using Lily’s Sweets brand chocolate because its natural with no refined cane sugar and is sweetened with a blend of monk fruit and erythritol. I linked these bars so you can just chop them up as chocolate chunks since their chocolate chips bags have been low in stock. (Also so you can just eat them because they are great!) Enjoy Life brand chocolate chips are certified allergen-free, creamy and delicious, if you don’t mind the sugar.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Want some more easy gluten-free and dairy-free desserts? Try these from Jana Eats:
- Dairy-Free Iced Lemon Bars
- Tahini Rice Krispie Treats with Chocolate Chips
- The BEST Grain-Free Chocolate Chip Cookies
- 2-Ingredient Dairy-Free Fudge
Rate this recipe and let me know how you made your Easy Dairy-Free Cookie Dough Fudge in the comments below!
Recipe and how-to video from my YouTube channel below. Let me know how you liked it in the comments below. Rating and commenting helps others find this recipe, too!
Dairy-Free Cookie Dough Fudge
Equipment
- Medium mixing bowl
- Wooden Spoon
- 1 Qt. Pyrex or similar glass storage container
Ingredients
- ½ cup tahini
- ½ cup coconut butter or other mild nut butter
- ¼ cup coconut oil, warmed until its liquid (not hot)
- 2 tbsp. pure maple syrup
- ¼ tsp. fine sea salt
- ¼ tsp. vanilla extract
- ¼ cup chocolate chips, like Lily’s
Method
- Lightly grease your small glass pyrex/storage container with coconut oil.
- Add tahini, coconut butter, and coconut oil. Stir with wooden spoon and smash any clumps.
- Add maple syrup, salt and vanilla extract. Mix until incorporated.
- Stir in chocolate chips. Pour mixture into greased glass container, level it out. Place in freezer for 10 minutes. Cut into small squares and enjoy responsibly! Store in refrigerator.