This chocolate cookies and cream dairy free fudge is made with coconut milk and a few simple ingredients that are sure to make you fall in love.
A few weeks ago, I was trying to plan my menu for the big football game. Whenever I host a party, I like to make a dessert. My friend Jess suggested making a fudge, but the recipes she sent me for reference were loaded with dairy. I ended up serving all the Girl Scout Cookies Will and I couldn’t say no to (I can’t even eat Girl Scout Cookies, but I can’t say no to cute little girls. If Will and I ever have kids, we better not have girls. It will be a problem.).
The cookies went over well enough, but I kept thinking about fudge. I’ve made Paleo Almond Butter Fudge in the past. It’s DELICIOUS, but it’s not quite the same consistency as a true fudge. There’s got to be a way to make dairy-free fudge that’s truly fudgey.
After a little research and a bit of experimenting, I cracked the case of the fudgey fudge and this amazing Cookies and Cream Dairy Free Fudge was born!
I couldn’t be happier with how this dairy free fudge turned out. It’s rich. It’s chocolatey. It’s totally fudgey. And of course, it’s so good!
When I was trying to come up with a flavor, I kept thinking about the Girl Scout Cookies. Cookies would be a great addition to fudge. I had some gluten free oreos in the pantry and knew immediately they had to be incorporated.
Other than the cookies, all you need for this dairy free fudge is coconut milk, maple syrup, vanilla extract, salt and dairy free chocolate chips.
Start by bringing the coconut milk (full fat is best) to a boil on the stove. Stir in your maple syrup and let it simmer and reduce down for about twenty minutes. Then add in the vanilla, salt and chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Fold in some crumbled cookie magic, pour into a parchment paper-lined baking sheet, sprinkle a few more cookie pieces on top, pop the tray in the fridge, and a few hours later voila! Chocolate Cookies and Cream Dairy Free Fudge at your service!
I honestly don’t know why I was ever intimated to make dairy free fudge. It’s so easy.
I’m so happy I’m able to bring you this recipe just in time for Valentine’s Day!
The only question that remains is: which flavor should I try to make next?
- 2 15oz cans full fat coconut milk
- 1/2 cup pure maple syrup
- 1/2 Tbsp vanilla extract
- pinch of salt
- 3 cups dairy-free semi sweet chocolate chips
- 10 gluten free oreos, chopped and divided
- Line a 9x13 baking sheet with parchment paper.
- Place the coconut milk in a medium sauce pan or pot and bring to a boil over medium-high heat.
- Lower heat, simmer and stir in the maple syrup. Continue to simmer for 25 minutes (you want the mixture to reduce a bit).
- Remove from heat and stir in the vanilla, salt and chocolate chips. Stir until chocolate is melted and mixture is smooth.
- Fold in about 8 cookies worth of the chopped oreos.
- Pour the mixture onto the parchment-lined baking sheet and smooth out.
- Sprinkle the remaining cookies over the top.
- Cover with foil and refrigerate for at least two hours.
- Remove, cut into 24 equal pieces. Enjoy immediately or keep stored in the fridge for up to a week. (Alternatively, you can keep frozen for up to a month.)
What flavor of dairy free fudge should I try to create next?