Do you remember those days in high school when you would stay up late at night eating Oreos and peanut butter and endless spoonfuls of raw cookie dough then go teepee your friends house?! Yeah, yeah we thought we were so cool! Ok maybe that was just me, but seriously spoonfuls of cookie dough is pretty much the most amazing thing ever! I was always the girl who wanted the cookie dough and not the actual cookies, yes true life confessions here!
So the first time I met Vanessa we bonded over mimosas and eggs Benedict and talked for 4 hours without even realizing it! She truly is so full of life, passion and quite honestly the most sincere person ever 🙂 Vanessa’s cookbook, Clean Eating with a Dirty Mind, pretty much just sparkles just like her personality! I literally cried and laughed when reading her introduction because it truly is written from the heart and epitomizes what a healthy lifestyle is all about!
Her cookbook literally blew me away in the best possible way! As soon as I opened it, I seriously wanted to make everything from pizza soup to caramel fig cake to classic favorites like skillet brownies and pumpkin bread, Vanessa’s book has you covered! The recipes are so so simple, so if grain-free/Paleo baking intimidates you, this book is for you!
Life is too short not to enjoy dessert, or a spoonful (or maybe 3!) of cookie dough fudge! So do yourself a favor, make this grain free cookie fudge and go order her cookbook to make all your chocolate covered dreams come true! Let me tell you, I am all about sharing, but when it comes to this cookie dough fudge, I may have hidden it deep in the freezer and really not wanted to share it with anyone…its just that good!
Also, if you are on the West Coast, be sure to check out my All American Paleo Table cookbook tour coming to you all in just about 1 short week! Eek, I can’t even wait to meet you all!
Paleo Cookie Dough Fudge
recipe from Clean Eating with a Dirty Mind
- 8 tablespoons salted butter OR ghee
- 3 cups raw cashew pieces
- 1 tablespoon melted coconut oil
- 1/4 cup coconut flour
- 1/4 cup 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 loaf pan with parchment paper, set aside.
- Brown the butter or ghee and 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 pieces before serving. Store any remaining fudge in the freezer; remove from the freezer a few minutes before serving to thaw slightly.