Cookie Dough Fudge

2012-12-17
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

Beat the ingredients for the cookie dough together, then set aside.

Do the same for the fudge.

In an 8×8 dish lined with parchment paper, press half of the fudge mixture into the bottom. Press all of the cookie dough on top (it doesn’t have to be pretty, don’t worry). Then press on the last half of the fudge.

Refrigerate for 2-3 hours, or until firm. Or you can just start spooning it out right then, I won’t judge.

Ingredients

  • Cookie Dough: 1 c Almond Meal Flour
  • 1/4 t Salt, 1/2 t Vanilla
  • 1.5 T Coconut Butter, 1.5 T Coconut Oil
  • Fudge:
  • 1/2 c Raw Almond or Cashew Butter
  • 1/2 c Raw Coconut Butter (Not coconut oil!!)
  • 1/4 c Dark Cocoa Powder
  • 1 t Vanilla
  • 1/2 t Salt
  • 2 T Raw Honey

Method

Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Chocolate Marscarpone and Strawberry Tart (16)

    Chocolate and Strawberry Mascarpone Tart

  • NeopolitanCreamCake5

    Neapolitan Cream Cake

  • Banana-Cake-3-1024x673

    Clean Eating Banana Cake

  • Chocolate-Truffles-2-1024x685

    Raw Cacao Apricot Truffles

  • Toasted Coconut Macaroons

    Toasted Coconut Macaroons

Recipe Comments

Comments (3)

  1. posted by Melissa on December 18, 2012

    In the recipes it states: 1.5 T Coconut Butter, 1.5 T Coconut Oil Does this mean both or one or the other?
    Thanks

  2. posted by cartooney on January 30, 2013

    It means both.
    I just made it. It’s really good.

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow