No bake healthy cookie dough fudge made with just three simple ingredients — tahini, coconut oil, maple syrup and salt. This absolutely delicious and easy low carb dessert with be your new favorite treat to keep in the freezer!
HERE IT IS! Finally the fantastic healthy cookie dough fudge recipe you’ve all been waiting for. Sorry it took me so long to get it to you but I promise it was worth the wait. I’ve known that I wanted to make a cookie dough fudge for quite sometime.
A few years ago I tested a healthy layered peanut butter chocolate freezer fudge that tasted like a peanut butter cup. Now I bring you NO BAKE COOKIE DOUGH FUDGE. The best part? It’s low carb, low sugar, gluten free, dairy free, nut free and SO DAMN GOOD.
SEE HOW TO MAKE THE COOKIE DOUGH FUDGE:
This recipe calls for my beloved tahini, which is basically the trendiest new spread on the block. Tahini is made from ground sesame seeds and typically found in Middle Eastern and Mediterranean culture; often it is used in hummus, spreads and dips or even as a finishing drizzle. I became obsessed after I visited the middle east a few years ago and haven’t stopped dreaming about it since. Anyone else a tahini lover?!
If you haven’t tried it yet, you might be wondering what tahini tastes like. I would describe it as earthy, slightly bitter with sweet notes and OH SO CREAMY. I love the texture, taste and how it can pair with nearly ANY dish without having an overpowering flavor. *DRIZZLES ON LIFE*
At first I thought about using cashew butter in this healthy cookie dough fudge for a milder flavor, but then I realized how much better (and how much more addicting) it tasted with tahini. Just trust me on this one. You’re going to fall in LOVE.
Let’s chat ingredients!
Tahini. I like to buy mine at Whole Foods or Trader Joe’s. I find that it’s cheaper there and has a great consistency. Amazon has great options too!
Coconut Oil. The coconut oil is the secret to making this recipe so fudgy and amazing. In the freezer it helps the tahini to harden slightly, but not overly so.
Pure Maple Syrup. I love using just a touch of pure maple syrup because not only is it nutritious but it also helps to keep these vegan.
Salt. We’re all about the sweet and salty treats. The salt on top is AMAZING. Here’s the salt I use.
All you have to do is mix everything in a bowl. Pour it into a container, stick it in the freezer, then wait until it hardens and enjoy! Note: The fudge does melts quickly, so be sure to keep it in the freezer and take it out right before you’re about to eat it.
More no bake recipes:
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram. You can also leave a comment and rate the recipe below so other readers know how you liked it. xo!
- Serves: 15
- Serving size: 1 square
- Calories: 162
- Fat: 14g
- Saturated fat: 5.5g
- Carbohydrates: 8.8g
- Sugar: 4.7g
- Fiber: 1.9g
- Protein: 2.7g
- 1 cup tahini
- ¼ cup melted coconut oil
- 2 tablespoons pure maple syrup
- ½ tablespoon good-quality vanilla extract
- ¼ teaspoon salt
- 1/4 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
- Maldon or fancy sea salt, for sprinkling on top
- Line a 8x4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in ¼ cup chocolate chips. Pour the fudge into the pan. Freeze for 5-10 minutes, then sprinkle 2 tablespoons of chocolate chips on top on the fudge and press them in a bit if necessary. Freeze until firm about 30 minutes. Sprinkle with a little sea salt. Cut into 15 squares.
- Store fudge in freezer safe container in the freezer for up to 3 months.
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