snickerdoodle fudge

Snickerdoodle Fudge: A Study in Cinnamon-Sugar Titration

In the Sweetly Measured lab, the Snickerdoodle is an icon of "texture and aroma". Traditionally, this profile relies on heavy refined sugars and flour, but we’ve re-engineered it into a dense, velvety fudge that is entirely no-bake, vegan, and grain-free. By focusing on a neutral, buttery base, we allow the warm cinnamon-sugar swirl to take center stage without being overly sweet.

The Technical Specs

• Yield: 9 Squares

• Prep time: 10 minutes

• Chill Time: 30 Minutes

• The Base: We utilize raw cashew butter (or almond butter) as the primary nut base to achieve a neutral, "cookie dough" profile.

• The Fats: Melted refined coconut oil and full-fat coconut milk provide the necessary lipids for a professional, stable set that melts on the tongue.

• The Sweetener: Pure maple syrup provides a clean sweetness that complements the woodsy notes of the cinnamon.

• The Flour: Coconut flour acts as the moisture-wicking agent to ensure the fudge is dense rather than oily.

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Ingredients

  

Ingredients

The Base:

• 5 tbsp coconut flour
• 2/3 C raw cashew butter, may substitute with almond butter
• 5 tbsp refined coconut oil, melted
• 1/3 C - 1/2C maple syrup, to taste
• 1/4 C full-fat coconut milk
• 1 tsp vanilla extract

The Cinnamon-Sugar Swirl:

• 1/3 C granulated coconut, maple, or raw cane sugar
• 2 tsp cinnamon

Instructions

 

• Preparation: Line a large loaf pan with parchment paper and set aside.
• Combine Fats: In a large bowl, combine the melted refined coconut oil and cashew butter. Stir until the mixture is uniform and smooth.
• Titrate Liquids: Add the maple syrup, coconut milk, and vanilla. Stir until fully combined.
• Integrate Flour: Stir in the coconut flour. Fully combine the batter until it thickens into a professional fudge consistency.
• The Swirl: In a small bowl, mix the cinnamon and coconut sugar. Use a knife to swirl half of this mixture into the batter, then dump the batter into the loaf pan and smooth the top. Spread the remaining cinnamon-sugar over the surface.
• Set: Freeze for 20–30 minutes or until the fudge has reached its final set.
• Finish: Cut into 9 squares and store in an airtight container in the freezer for the best texture.

Author: Ali Jenkins

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