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4.67 from 6 votes

Cookie Dough Fudge (Gluten-Free, Paleo)

Course Dessert
Author Mommypotamus

Ingredients

Instructions

  • Cut butter into four equal chunks and place in a light colored, shallow pan. Heat pan over medium high heat and stir butter until it is light brown and smells a little like hazelnuts. It's important to watch it closely or it will burn, but browning the butter is what makes this cookie dough fudge so delicious. See this tutorial if you're not quite sure what to look for. Allow butter to cool before moving on to the next step or your chocolate chips may melt a little. You can put it in the fridge if you're in a hurry.
  • Add almond flour, cashew butter, maple syrup, vanilla, browned butter and sea salt to a food processor and mix thoroughly. If you don't have a food processor, add all dry ingredients to a bowl and mix, then add wet ingredient and mix again. I prefer the food processor because the dough is a little more smooth.
  • Stir in the chocolate chips by hand. This step takes a little elbow grease. Press dough into a bread pan lined with parchment paper and freeze for at least 5 hours. Cut into chunks before serving.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg