Unlike conventional fudge, this shockingly simple Vegan Gingerbread Fudge is made with a bunch of healthful ingredients that go down a treat. Perfect as gifts, to nibble on at home and even as a post-gym snack due to their higher protein content.
All those years of literally breaking an arm (not so much a leg) to mix sticky fudge goo for at least half an hour over a hot pan, those days are no more and what a relief that is! I no longer dread making fudge treats and the fact that each chunk is like a mouthful of Christmas just makes them that little more special.
So come make some of this shockingly simple vegan gingerbread fudge and start loading your stockings, gym bags and handbags with this versatile snack that’s great on the go and survives in the most challenging of conditions. The recipe is similar to my Vegan Protein Fudge but with an added feel of Christmas!
Questions about Vegan Gingerbread Fudge
How to make Vegan Gingerbread Fudge?
To make Vegan Gingerbread Fudge, heat blackstrap molasses and nut butter in a saucepan. Remove from the heat and stir in almond flour, ground ginger, cinnamon and allspice. When mixed through, transfer to a baking tin lined with greaseproof paper and chill in the refrigerator for at least 2 hours. Remove from the fridge and slice.
How to store fudge?
Fudge can be stored in an airtight container for up to 2 weeks in a cool, dry place.
Flavours for fudge.
If you fancy a change from ginger, some other flavour combinations I like for fudge are rum and raisin, vanilla, chocolate and peanut butter, chilli chocolate and salted caramel.
Vegan Gingerbread Fudge Substitutions
- Blackstrap molasses can be replaced with maple syrup
- Any nut butter can be used, though if it is strong-tasting like peanut butter, the ginger may taste a little more subtle.
This Vegan Gingerbread Fudge is…
- Moist
- Fudgy
- Gingery
- No-bake
- Gluten-free
- Grain-free
- Vegan
- Healthy
- Plant-based
More Recipes to Try…
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Vegan Gingerbread Fudge
Ingredients
- 125 ml blackstrap molasses
- 400 g nut butter
- 90 g almond flour
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp cinnamon
Instructions
- In a saucepan, heat the molasses, nut butter and spices.
- Remove from the heat and stir in the almond flour.
- Pour into a square tin lined with greaseproof paper and refrigerate for at least 2 hours.
- Remove from the fridge and cut into small squares.
Notes
- Blackstrap molasses can be replaced with maple syrup
- Any nut butter can be used, though if it is strong-tasting like peanut butter, the ginger may taste a little more subtle.
Made this Recipe?
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How much sugar? It’s in the notes but not in ingredients, does that mean you can use sugar in place of the molasses/maple?
Hi Sammy, sorry for the confusion, I will edit the notes and remove the sugar part as it should only be molasses or syrup. Sugar would give a completely different texture, unless it was combined with milk or cream or combined with the syrup. My apologies for that Sammy. Did you have a go at these yet? Reena x