Gluten Free Cookie Dough Fudge
FOR THE COOKIE DOUGH
1 cup (256g) cashew butter or other creamy nut butter choice
¼ cup (85g) pure maple syrup
1 cup (96g) blanched almond four
1/4 cup (32g) coconut flour
½ cup (25g) mini chocolate chips plus more for sprinkling
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
FOR THE CHOCOLATE TOPPING
4 ounces bittersweet chocolate, chopped or in chips (about â…” cup)
2 tablespoons (32g) cashew butter, or the nut butter used in the cookie dough
½ teaspoon flaky sea salt (optional)
LINE a 9x5-inch loaf pan with parchment paper and grease the paper lightly with coconut oil.
FOR THE COOKIE DOUGH: In a small mixing bowl, stir together the nut butter and maple syrup. Stir in the almond flour, coconut flour, chocolate chips, vanilla, and kosher salt. Press into the prepared pan in as even a layer as possible.
FOR THE CHOCOLATE TOPPING: In a microwave-safe bowl, microwave the chocolate and nut butter for 30 seconds and then stir. Microwave for another 30 seconds and stir again. The chocolate should be soft and shiny and melt when stirred. Repeat if necessary, until the chocolate and butter are smooth and completely blended. Spread the chocolate topping evenly over the cookie dough layer as evenly as possible.
SPRINKLE with sea salt if using and more mini chocolate chips, if desired, and refrigerate until firm, at least 2 hours. Once firm, cut into 18 squares. Refrigerate in an airtight container for 2 weeks; or wrap well in plastic and freeze in a freezer-safe plastic bag for up to 3 months. Enjoy!