Vegan, no-bake, quick & easy.
As it’s Father’s day and my Dad’s favorite sweet is fudge, I wanted to make him some yummy cookies + cream fudge (and for me to nibble on too of course).
You get creaminess from the fudge itself, then an added crunch with the addition of the crushed cookies…. it’s really tasty!
Plus being no-bake…it’s a game changer in snacking!
Preparation- 5 minutes
Freezing time- 20 minutes
Ingredients for the fudge
-120g of dairy-free butter
-145g of sugar
-170g of plain flour
-150g cookie & cream cookies
-160g of condensed milk (I used Natures Charm)
-1 teaspoon of vanilla extract (optional)
*TIP- To be able to eat flour in a no-bake recipe, you’ll have to cook it first.
* Place the flour on a baking tray and pop into an oven heated to 200 degrees c and allow it to bake for 10 minutes to kill off any bacteria *
To make the fudge
Step 1- Line a small rectangular baking tin with greaseproof paper.
Step 2- In a bowl, add in the butter, sugar and vanilla and beat until creamy.
I use a stand mixer with a balloon whisk attachment.
Step 3- Add in the cooked flour and continue to mix until combined.
Step 4- Fold in the crushed cookies and condensed milk.
Step 5- Pour the fudge into your prepared tin, using a spoon/spatula to make it level. Sprinkle over ‘Oreo’ cookies (optional)
Pop into the freezer for 20 minutes to set.
Once set, cut into squares and serve.
Store in a sealed container in the fridge.
Best eaten within 3 days of making.
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