Vanilla Sugar Cookie Dough Fudge (Paleo & Vegan

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 3 tbsp Coconut flour, organic
  • 3 tbsp Coconut sugar, organic
  • 1 tbsp Powdered sugar* (optional, organic
  • 1 pinch Sea salt, fine-grain
  • 1 pinch Sea salt
  • 3 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil, organic extra-virgin
  • 3 tbsp Coconut oil, organic extra-virgin

• Dairy

  • 1 1/2 cups Cashew butter, creamy
  • 3 tbsp Cashew butter, creamy

Found on paleorunningmomma.com

Description

Ingredients

• ½ cup Organic extra virgin Coconut Oil melted and cooled (not hot)
• 1 and ½ cups Creamy Cashew Butter (you can use a creamy almond butter if you prefer)
• ¼ cup pure maple syrup
• 2 tsp pure vanilla extract
• pinch fine grain sea salt
• 3 Tbsp Organic Extra Virgin Coconut Oil, solid (about room temp)
• 3 Tbsp creamy cashew butter (almond if you prefer)
• 3 Tbsp organic coconut sugar*
• 1 Tbsp organic powdered sugar* (Optional, see note)
• 1 tsp pure vanilla extract
• 3 Tbsp organic coconut flour
• pinch sea salt

Directions

• Make the sugar cookie dough first, then chill in the fridge while you prepare the fudge base:
• Using a hand mixer, beat together the solid coconut oil, cashew butter, vanilla, coconut sugar and powdered sugar, if using, until very smooth. Stir in the coconut flour and salt until totally combined, then allow the mixture to chill in the refrigerator.
• For the fudge base, whisk together the melted cashew butter, maple syrup, coconut oil, vanilla and salt until fully combined and creamy.
• Line the bottom and sides of an 8 x 8 dish with parchment paper, then carefully pour all the fudge mixture (not the cookie dough yet) into the dish, scraping the bowl to use all of it.
• Take your chilled cookie dough and drop it all over the fudge mixture. Then, using a toothpick or plastic knife, gently swirl it (its thick, so it wont be a neat swirl) through the fudge. You should see the cookie dough throughout the fudge, keeping it in chunks is fine too.
• Once all the cookie dough is used up, cover the fudge and chill in the freezer until solid or in the fridge for several hours. For optimal fudgy texture, I recommend storing it in the refrigerator once solid - it will become pretty hard in the freezer! Just make sure you keep it chilled - it will eventually melt at room temperature.
• Enjoy!