dairy free / refined sugar free / oil free / gluten free / grain free / raw
About this gingerbread fudge
Gingerbread fudge is the perfect treat for the winter season. This fudge is made with healthier ingredients to be refined sugar free, grain free, and gluten free. No baking required! There’s two delicious layers – a chocolate base topped with a layer of gingerbread spiced goodness.
My favorite part is since this fudge is stored in the freezer, it will last for weeks! I recommend allowing it to thaw at room temperature for a few minutes for a silkier, creamier texture.
Kitchen essentials
- A mixing bowl
- A loaf pan
- Parchment paper
- A spatula (optional)
Substitutions
- Spices: if you’re lacking the spices needed, you can use premade gingerbread spice or apple pie spice for any or all of the spices listed in the recipe.
- Full fat coconut milk: can be substituted for any milk, but the coconut milk provides a nice creamy texture and added sweetness. If you’re subbing with a different milk, check the sweetness of the fudge to see if it’s to your liking and add a bit more maple syrup if necessary.
- Pure maple syrup: can be substituted in equal parts with other liquid sweeteners like date syrup.
- Almond flour: I have not tested any other flours on this recipe and I don’t recommend substitution.
- Cashew butter: can be substituted for equal parts of any nut butter.
If you like this gingerbread fudge, I think you will love some of my other seasonal desserts
Gingerbread Spiced Freezer Fudge
Course: DessertsDifficulty: Easy8
20
0
minutes20
Ingredients
- For the chocolate base:
1/2 cup full fat coconut milk (shake can before opening)
1/2 cup cashew butter
1/4 cup pure maple syrup
2/3 cup cacao powder
1/2 cup almond flour
1/2 tsp salt
- Gingerbread topping:
2/3 cup cashew butter
2 tbsp pure maple syrup
3/4 tsp ground cinnamon
1/2 tsp the following: allspice, nutmeg and ground cloves
Directions
- For the chocolate base:
- Combine the coconut milk, cashew butter and maple syrup in a bowl. Then mix in the cacao powder, almond flour and salt. The dough will be pretty thick.
- Spread the dough evenly into a parchment lined loaf pan. Set aside.
- For the gingerbread topping:
- In a bowl, mix together all ingredients for the gingerbread topping. Depending on the creaminess of the nut butter used, the mixture may be too thick to combine. If this is the case, just add a bit more maple syrup until you achieve a creamy, spreadable mixture.
- Spread the topping evenly over the chocolate base.
- Place in the freezer overnight or for at least 3 hours to set. Then cut into 8 squares. Enjoy!
- To store:
- Store in the freezer. The fudge will be hard when taking out of the freezer. I recommend letting it thaw at room temperature for about 10 minutes and it will soften right up.
Recipe Video
Notes
- This recipe was revised on 1/13/2021.
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