Healthy Cookie Dough Freezer Fudge
This no bake Healthy Cookie Dough Freezer Fudge is the perfect sweet treat for summer (or any time of year)! Made with just 5 simple ingredients and in under 15 minutes, this low carb yet super filling dessert is going to be your new favorite.
When I think of fudge the first thing that comes to mind is the beach. Come to think of it, I rarely see or eat fudge anywhere else…
But that all changed recently when I realized that 1) I want fudge even when I’m not at the beach 2) freezer fudge does NOT take hours to make and 3) fudge can be a healthy, filling sweet treat you can enjoy regularly at home! In fact, this healthy cookie dough freezer fudge is:
- Loaded with filling fiber
- Packed with protein
- Rich in healthy fats
- Low carb and low in added sugar
And it’s made from just a handful of simple ingredients, like cashew butter and tahini.
What is tahini?
This recipe calls for one extra special ingredient: tahini. Ta-what?! Tahini, aka sesame seed paste, is made from ground toasted sesame seeds and is a staple ingredient in mediterranean and Middle eastern dishes.
Think you’ve never had tahini before? Think again! Tahini is a main component of good ol’ hummus! Yep, that same hummus you’ve ordered as an appetizer at a restaurant or picked up from your local grocery store.
Is tahini healthy?
Tahini is highly nutritious. It contains a variety of vitamins and minerals, like your B vitamins, and is a rich source of heart-healthy, anti-inflammatory monounsaturated fats. Plus, it’s super versatile and can be used in a variety of recipes both savory and sweet!
How to make freezer fudge
This no-bake freezer fudge is a cinch to make! If you’ve got 15 minutes to spare, then you can whip up a batch no problemo.
First, you’ll want to combine all of your ingredients except for the chocolate chips in a medium-sized mixing bowl.
Mix everything until well-combined and smooth, then fold in about half of the chocolate chips.
Pour the mixture into a parchment-lined bread pan and place in the freezer for about 5 minutes to firm up just a tad. Sprinkle the top with the remaining chocolate chips and sea salt.
Place back in the freezer and that’s it!
How to store freezer fudge
As the name implies, you’ll want to store this fudge in the freezer! Be sure to keep it in an air-tight freezer-safe container or bag. It can be stored in the freezer for up to 2 to 3 months, but I doubt there will be any left after a week!
Keep in mind, the fudge does soften quickly once it’s taken out of the freezer so be sure to eat it right away.
What you’ll need to make this Healthy Cookie Dough Freezer Fudge
You only need a handful of ingredients to whip up this healthy cookie dough freezer fudge!
- Tahini: Look for a tahini with just sesame seeds listed as the ingredient. One of my favorites is this Soom Foods tahini. In most grocery stores, you can find tahini in the aisle with ethnic foods and/or in the nut butter section.
- Cashew butter: I prefer cashew butter over almond butter in this recipe because of the taste and texture. Look for a no-sugar-added, unsweetened cashew butter. I love this Target brand one.
- Maple syrup: Maple syrup is my favorite unrefined sweetener (you can read more about refined vs unrefined sugar here). Use pure maple syrup here, not pancake syrup!
- Chocolate chips: I use Lily’s Dark Chocolate Chips in this recipe to keep it low in added sugar and low carb. These chocolate chips are sweetened with stevia and erythritol.
- You’ll also need: a little coconut oil, vanilla extract, and a hefty sprinkle of sea salt!
- Nut allergy: Use sunflower seed butter instead of cashew butter, or you can omit and use one whole cup of tahini instead. Be sure to look for a no-sugar-added brand such as this Once Again Unsweetened Sunflower Seed Butter.
- Gluten-free: Good news! This recipe as written is gluten-free.
- Vegan: Good news! This recipe as written is vegan. However, if you decide to use a different brand of chocolate chips and are following a vegan diet, be sure to check the ingredients for any dairy products (i.e. milk).
Let’s get cooking! If you make this recipe, I’d love it if you share your thoughts in the comments section below and tag me (@shapedbycharlotte) on the ‘gram!
- 1/2 cup tahini
- 1/2 cup cashew butter*
- 3 Tbsp coconut oil, melted
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup collagen powder (optional)
- 1/3 cup dark chocolate chips (I use Lily's)
- Sprinkle of sea salt
- Combine the first 6 ingredients in a medium-sized bowl. Stir until well-combined and smooth.
- Fold in half of the chocolate chips.
- Line an 8x4" or 9x5" bread pan with parchment paper. Pour mixture into bread pan and place in the freezer for about 5 minutes.
- Carefully, remove bread pan from the freezer and sprinkle top with remaining chocolate chips and a hefty sprinkle of sea salt.
- Place bread pan back in the freezer until completely firm, about 1 to 2 hours.
- Cut into 10 squares, and store in the freezer.
*You can use peanut butter, almond butter, or sunflower seed butter here if you don't like cashew butter.
Be sure to use nut butter from a recently opened jar. What I mean by this is you don't want to use the "bottom of the jar" stuff that's extra hard and dried up. And be sure to give it a good stir before measuring because we don't want it to be too oily, either.
Thanks for reading! Did you make one of my recipes? I’d love it if you left a comment/review!