Oreo Chocolate Fudge
This quick and easy Oreo Chocolate fudge recipe takes the Oreo experience to a whole new level. It requires just 4 basic ingredients – some of which you may already have laying around in your pantry — and only takes about 15 minutes to make. This fudge is rich, dense, and full of crushed cookies, reminiscent of cookies and cream ice cream! As a vegan you can still enjoy them the classic way, with a twist: take the cookies apart, lick the cream, and dunk them in plant-based milk (oat milk is my favorite).
ARE OREOS VEGAN?
Oreos seem almost accidentally vegan — the white creamy center doesn’t contain any actual animal products (according to the nutritional label, which includes ingredients such as enriched flour, sugar, cacao powder, canola oil, baking soda, and more). However, according to the website Oreos are technically not vegan by definition because they are cross-contaminated with milk products from processing equipment, so those who have dairy allergies should steer clear of this classic snack!
WHAT ARE THE four INGREDIENTS FOR Quick and easy OREO Chocolate FUDGE?
- Coconut milk: Use full-fat coconut milk to ensure your fudge firms up nicely.
- Powdered sugar: This finely ground sugar makes the fudge ultra-smooth and creamy. Try not to substitute with granulated sugar as it won’t dissolve as well.
- Dark chocolate chips: I prefer dark chocolate but you can use any variety.
- Chopped Oreo cookies: The childhood classic is essential to this fudge recipe – no deprivation here!
- Course: Dessert
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Allergens: Gluten, Wheat
- Servings: 12
Ingredients
- 1 cup dark chocolate chips
- 13.5 oz full-fat coconut milk
- 1/4 cup powdered sugar
- 11/2 cups chopped oreo cookies (plus more for topping)
Equipment
- 8x8-inch baking pan
Instructions
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Line an 8x8 baking pan with parchment paper.
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Put the chocolate chips in a large bowl.
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In a saucepan, heat the coconut milk over low heat. As it starts to steam a little, sift in the powdered sugar and whisk the mixture to combine, being careful not overheat the mixture or bring it to a boil.
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Pour the steamed coconut milk over the chocolate chips and continue to whisk until the mixture is fully melted (about 2-3 minutes).
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Quickly fold in the chopped oreo cookies and mix well.
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Pour the batter into the prepared pan and spread it out evenly with a spatula, then top it with additional cookies and allow it to cool for about 30 minutes at room temperature.
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Place the pan in the freezer until the texture of the fudge is firm (about 1 hour).
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Once the fudge is set, remove it from the freezer and slice it into squares. (Or just store it in a container in the freezer until you’re ready to serve it!)
BON APPÉTIT!
OTHER VEGAN DESSERT Recipes you can make WITH PANTRY ESSENTIALS
If you bake vegan desserts often, you probably have all of the essential vegan dessert pantry items in your kitchen — flour, sugar, egg replacements, Chia seeds, flax meal, vegan butter, nuts, etc. If you find yourself having sugar cravings after dinner but don’t have time to run out to the store, here are some quick and easy vegan dessert recipes that require ingredients you most likely already have: