Cookie Dough Fudge

No-bake cookie dough with a chocolate topping that you can slice into mighty chunks with ease and that don’t need storing in the freezer (unless it’s to stop yourself from eating it all in one go!).

Servings: 8-10
Preparation Time - 20 minutes
Cooking Time : Nada


Cookie Dough Base

80ml maple syrup
120g smooth roasted cashew butter
60g Organic Kitchen extra virgin coconut oil, melted
150g Just Natural Organic ground almonds
50g oat flour
¼ tsp salt (more if desired)
60 – 80g dark chocolate chips


50g smooth roasted cashew butter
80g dark chocolate, roughly chopped for melting

How to Make it

  1. Mix together the maple syrup, cashew butter, and coconut oil in a large bowl.
  2. Add the ground almonds and oat flour and stir to combine.  Add salt to desired taste.
  3. Allow to cool a little, for about 5 minutes, before adding in the chocolate chips (otherwise they’ll melt!).
  4. Transfer to a 2lb loaf tin lined with baking paper.
  5. Melt the topping chocolate in a microwave jug or bowl in 30-second increments.  Stir after each 30-second heating to prevent the chocolate “cooking” and seizing up.  (It should only take between 90 seconds and 2 minutes.)
  6. Mix in the cashew butter and pour over the base only after it’s had about 15 minutes in the fridge.
  7. Allow to set overnight or for at least a few hours before slicing.  Store in the fridge in a toghtly sealed container.  Will last for up to two weeks or freeze for up to one month.