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Chocolate, chocolate and MORE chocolate! This recipe is for chocolate lovers everywhere! This dessert recipe combines just about every sweet chocolatey creation you’ve had and will have in its Double Chocolate Chip Cookie Dough Fudge! You read correctly.

This treat sounds just as delicious as it tastes, so what are you waiting for!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

 

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INGREDIENTS

  • 1 cup ground almonds
  • 1/2 cup almond flour
  • 3 tablespoons Natvia natural sweetener
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla
  • 25 g dairy-free/sugar-free dark chocolate, cut into small chunks
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoons peanut or almond butter
  • 2 teaspoons vanilla extract
  • 4 tablespoons Natvia natural sweetener
  • 2 tablespoons almond milk
  • 1 teaspoon cinnamon
  • 4 tablespoons flaxseeds
  • 50 g dairy-free/sugar-free dark chocolate, cut into small chunks
  • 4 tablespoons coconut oil
  • 4 tablespoons Natvia natural sweetener
  • 8 tablespoons cacao powder

For the cookies 

1 cup ground almonds

½ cup almond flour

3 tablespoons Natvia natural sweetener

2 tablespoons coconut oil, melted

2 tablespoons almond milk

½ teaspoon vanilla

25g dairy-free/sugar-free dark chocolate, cut into small chunks

For the cookie dough 

1 x can chickpeas, rinsed and drained

2 tablespoons peanut or almond butter

2 teaspoons vanilla extract

4 tablespoons Natvia natural sweetener

2 tablespoons almond milk

1 teaspoon cinnamon

4 tablespoons flaxseeds

50g dairy-free/sugar-free dark chocolate, cut into small chunks

METHOD

  1. Make the cookies first so they have time to cool. Mix together the ground almonds, almond flour and Natvia in a bowl.
  2. Whisk together the melted coconut oil, almond milk and vanilla and pour into the dry ingredients, until a dough forms.
  3. Stir in the chocolate chunks. Divide into about 4-6 small balls and press each down onto a lined baking sheet, shaping into a cookie (try and get them all even!).
  4. Bake for 10-12 minutes until golden then leave to cool completely.
  5. Place all of the ingredients apart from the chocolate into a high-power blender or food processor and whizz up for a good few minutes until you have a smooth but thick dough.
  6. Stir in the chocolate chunks, then scrape out and bring the dough together into one big ball.
  7. Wrap in clingfilm and keep in the fridge for at least an hour.
  8. Once the cookies have cooled and the cookie dough has been chilling for at least one hour, line a tupperware box with greaseproof paper.
  9. Place the coconut oil and Natvia in a small pan and heat gently. Whisk in the cacao powder until you have a smooth, glossy chocolate sauce.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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