If you have my second cookbook, and you've made my Coyote Cookie Bars, then you may suffer from the same problem I do: Eating all the raw cookie dough :-) Last time I made them I had to eat some of the dough (as usual) and it got me thinking... this would make a great freezer fudge.
So I made some changes, like increasing the chia seed meal. I pressed the dough into a lined bread loaf pan and froze the bars. Whenever we need a snack, I just reach into the freezer and take out a slice. They satisfy our craving for something sweet, but they're low glycemic index, so they don't spike our blood sugar. Plus the protein fills us up and gives us the energy we need. They're a great snack.
We used almond butter, but you can also use Sunbutter or a combination of the two. They would also be good with some chopped walnuts thrown in.
Coyote Cookie Bar Freezer Fudge
gluten-free, casein-free, grain-free, egg-free, dairy-free
Add to bowl:
1/2 cup almond butter
1/2 tbsp vanilla
1/4 tsp vanilla liquid stevia
1/4 cup applesauce
1/4 cup coconut oil, liquified
1/4 cup Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal)
1/4 tsp sea salt
1/4 cup coconut sugar (which is low glycemic index)
1/4 cup dairy-free chocolate chips
1/4 cup shredded unsweetened coconut
2 tbsp coconut flour
1 cup Quinoa Flakes (quinoa is a seed, not a grain)
Add to bread loaf pan lined with unbleached parchment paper. As you can see by my photo, just press the paper in and scoop the dough on top. No need to trim the paper.
Press the dough down firmly. I use a Spoonula to do this.
Freeze for about two hours, then slice.
Store in the freezer.
If you're thinking about adding coconut oil to your diet, check out this article by Bruce Fife, N.D.