Chocolate Hazelnut Cookie Dough Fudge closeup shot of 8 slices with sea salt sprinkles on a white background

Chocolate Hazelnut Cookie Dough Fudge

Share on facebook
Share on twitter
Share on pinterest
Share on email

Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

45 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

Icon of clock in maroon red lines

TOTAL TIME:

45 minutes

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

Great Summer Recipes
Almond Butter Romesco in a two-colored bowl on a gray plate filled with small bread slices with Romesco on them

Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.

Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.

Maple Almond Butter Banana Nice Cream on a cone dunked in a small white bowl with slices bananas in another bigger white bowl

I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!

 

justins vegan almond butter tart

No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.