Cookie Dough Fudge

Cookie Dough Fudge

Preparation Time: 20 minutes
Refrigerated Time: 2-4 hours
Yield: 12-16 brownies

For the Chocolate

Ingredients:

• ¼ cup coconut oil, melted
• ¼ cup maple
• ⅓ cup raw cacao powder

Directions

1. Whisk together chocolate ingredients until smooth and shiny (no lumps of cacao).
2. Spread across fudge base and then fold/swirl in chocolate.
3. Wrap, and refrigerate for 2-4 hours, until it sets.

For the Fudge Filling

Ingredients:

• 1 cup dates (soaked in almond milk for 2+ hours)
• 1 cup sweet or unsweetened almond milk
• 2¾ cups cooked garbanzo beans, rinsed and drained
• 1 cup tahini
• 1 tablespoon vanilla
• ¼ cup maple
• 2 tablespoon coconut oil, melted

Directions:

1. Blend the soaked dates in almond milk in large vitamix.
2. Add beans, tahini, vanilla, maple and coconut oil to the blender and blend until smooth, about 5 minutes on high.
3. Pour into greased 13 x 9” pan and spread until even and flat.