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Biscoff Crumb Cookie Dough Fudge

Biscoff Crumb Cookie Dough Fudge

Vicky Coates

Vegan, healthy and gluten free but most importantly delicious! A rich chocolate and peanut butter fudge filled with chunks of chocolate and topped with crumbly Biscoff biscuit…. dessert heaven!

As you guys may have seen I love using chickpeas in a good old cookie dough healthy recreation. One of my favourites is Healthy Chocolate Chip Cookie Dough which you pretty much just spoon from the jar. However with this recipe I made it more of a snack bar with a chunky layer of chocolate on top and a little crumbly biscuit addition. I love how the Biscoff adds a gold sparkling to the top…. very festive I feel. As lets be honest I haven’t done too well on bringing you lot festive recipes! Finding the time right now is proving very difficult amongst house renovations and work.

Anyway more about the vegan chocolate cookie dough fudge! You’ll need only 8 ingredients for this recipe, a blender and that’s pretty much it. The hardest part is waiting for it to set! I store mine in the freezer and take a piece out about 10 minutes before I want it as it can go quite soft if stored in the fridge but do whichever you prefer.

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One other thing to mention is this recipe is high in protein with 8g of protein per slice as well as being low in calories at 135 per slice and only 6g carbs.

Heres the recipe:

Biscoff Crumb Cookie Dough Fudge
Prep time: 
Total time: 
Serves: 14
 
Vegan, healthy and gluten free but most importantly delicious! A rich chocolate and peanut butter fudge filled with chunks of chocolate and topped with crumbly Biscoff biscuit.... dessert heaven!
Ingredients
  • BASE
  • 1 can of chickpeas (drained)
  • 3 Tbsp Peanut Butter
  • 2 Tbsp coconut yoghurt
  • 70g maple syrup
  • 50g Protein powder (I used caramel toffee flavour)
  • 45g ground almonds
  • 25g coconut flour
  • 25g Chocolate Chips
  • TOPPING
  • 60g Chocolate chips
  • Tbsp Peanut Butter
  • Crushed Biscoff Biscuits
Instructions
  1. Blend in a food processor the chickpeas, peanut butter, yoghurt and maple syrup
  2. Once almost blitzed add in the flour, protein powder and ground almonds
  3. Once smooth fold through the choc chips with a spatula and press into a parchment lined loaf tin. It helps to slightly wet your spatula to smooth over the top
  4. Place in the freezer
  5. Meanwhile make the topping by melting the chocolate chips with the peanut butter then pour this over the top of the dough.
  6. Sprinkle with the biscuit crumbs
  7. Place back in the freezer for at least an hour or set enough to cut into bars
  8. Store in the freezer (remove to defrost before eating)
Nutrition Information
Serving size: 1 Calories: 135 Fat: 9g Carbohydrates: 6g Protein: 8g

Enjoy xx

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