Vegan Chocolate Chip Cookie Dough Freezer Fudge
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 3/4 cup salted peanuts
1/4 cup raw almonds
10 dates, pitted
1 can lentils, rinsed and drained (about 1 cup)
1 teaspoon vanilla
1/2 cup dairy-free mini chocolate chips
Directions
- Add the nuts to the food processor and turn on until nut butter forms. Add the dates and turn on for 1 minute.
- Add in the lentils and vanilla and turn on for another minute until a smooth, creamy dough forms.
- Put the container in the fridge for 15 minutes to chill, otherwise if you add the chocolate chips now, they'll melt from the warm batter.
- After the dough has chilled for 15 minutes, mix in 3/4 of the chocolate chips, leaving the rest to press into the top.
- Spread the dough into an 8x8-inch pan, add the remaining chips, and place in the freezer overnight.
- Remove from the freezer and cut into 16 squares.
- Store leftovers in a covered glass container in the freezer.
Source: Calorie Count [1]
Information
- Category
- Desserts, Frozen
- Cuisine
- North American
- Yield
- 16 pieces
- Total Time
- 1 hour, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 140