I baked this Vegan Cookies and Cream Fudge for my friend’s dinner party last weekend. The cookie crumbs stayed crunchy in the fudge, and my coworker asked for more.
The fudge features a delicious combination of plant-based ingredients, making it not only indulgent but also suitable for those following a vegan diet. Enjoy it at parties, as a snack, or as a sweet ending to any meal.
Decadent Vegan Fudge with Chocolate Crumbs
This fudge is packed with decadent cookies and cream flavor, layered with chocolate crumbs for added texture. The recipe yields a rich, creamy dessert that can be prepared in under an hour and requires minimal cooking.
Ingredients
- 1 cup cashew butter or almond butter
- 1/2 cup maple syrup or agave syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup crushed vegan cookies (like Oreos or similar)
- 1/2 cup dairy-free chocolate chips
- 1/4 cup almond milk or any plant-based milk
- Pinch of salt
Instructions
- Prepare the Pan: Line an 8×8 inch baking dish with parchment paper, allowing some overhang for easy removal.
- Mix the Base: In a large bowl, combine the cashew or almond butter, maple syrup, cocoa powder, and vanilla extract. Stir until smooth and well-mixed.
- Add Chocolate Chips: Gently fold in the dairy-free chocolate chips and a pinch of salt, ensuring they’re evenly distributed.
- Incorporate Cookies: Carefully fold in the crushed vegan cookies to create a delicious texture and flavor.
- Transfer to Dish: Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
- Chill: Refrigerate the fudge for at least 30 minutes or until firm. Once set, lift it from the dish using the parchment paper overhang.
- Cut into Squares: Cut the fudge into small squares or bars, and store leftovers in an airtight container in the refrigerator.
Cook and Prep Times
- Prep Time: 10 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 16 squares
- Calories: 150kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 18g
I store the fudge in an airtight container at room temperature for up to two weeks. The stay loaded, and I let pieces come to room temperature before serving.
