If you grew up scooping out spoonfuls of raw cookie dough while baking chocolate chip cookies with your Gran, you're going to fall hard for this cookie dough freezer fudge.
I'm not even going to tell you it's made with lentils. Nope I'm only going to tell you how sweet and smooth this fudge is, how perfectly doughy, just like you remember. It's an added bonus that the lentils add an amazing creaminess and low-cal protein and fibre, making this dessert healthy enough to be snack-worthy.
And for 140 calories, each vegan and gluten-free two-inch square offers over five grams of fibre and 5.8 grams of protein. Just forget it's made with lentils because I swear on Grandma's cookie recipe that no one will be able to tell.
- 110 grams salted peanuts
40 grams raw almonds
10 dates, pitted
1 can lentils, rinsed and drained (about 200 grams)
1 teaspoon vanilla
95 grams dairy-free mini chocolate chips (I used Ghirardelli)
- 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
- 16 pieces
- Total Time
- 1 hour, 59 minutes, 59 seconds
- Calories per serving