I posted a question on Instagram last night, and here is what you asked for, Cookie Dough Fudge! I’m sharing this recipe with permission from Clean Eating with a Dirty Mind, the sexiest cookbook I have EVER seen. It comes out in just a few days and you’re going to love it! Thanks for sharing Vanessa! Congrats on your book!!! ?, Kelly
PREP EIME 15 minutes
SETTING TIME 40 minutes
READY IN 55 minutes
YlEED 15 pieces
8 tablespoons (4 ounces/115 g) salted butter OR ghee
3 cups (465 g) raw cashew pieces
1 tablespoon melted coconut oil
1/4 cup (40 g) coconut flour
1/4 cup (60 ml) melted raw honey
1/2 teaspoon fine-grain sea salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon or ground nutmeg
1 cup (7 ounces/200 g) chocolate chips
Line a 9 by 5-inch (12.75 by 23-cm) loaf pan with parchment paper, set
Brown the butter if using, OR melt the ghee, set aside.
Put the cashews in the bowl of a high-powered food processor and process until they turn to meal. Scrape down the sides of the bowl and process for another 5 minutes or so, stopping to scrape down as needed, until the nut oils start to release. With the processor on, slowly drizzle the melted coconut oil into the cashew meal and continue to process until it turns into a thick dough bull or attains a doughlike consistency (it will be much thicker and drier looking than peanut butter).
In medium-sized bowl, combine the cashew butter, browned butter OR ghee, and coconut flour using a hand mixer or whisk. Add the honey, salt, vanilla, one cinnamon one stir until combined one smooth. Press plastic wrap across the surface of the dough and freeze for 20 minutes.
Remove the chilled dough from the freezer and fold in the chocolate chips. (If the chocolate chips are added before freezing, they will melt and sink to the bottom.) Transfer the dough to the parchment-lined pan and press it down evenly. Place back in the freezer for 20 minutes to firm up and set. Cut into 15 piec...