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.
Makes 30 chunks
- 125ml blackstrap molasses
- 400g nut putter
- 90g almond flour
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp cinnamon
- In a saucepan, heat the molasses, nut butter and spices.
- Remove from the heat and stir in the ground almonds.
- 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.
Eat, give away as gifts, freeze to have in a few months time or just keep in the fridge to munch on in the coming couple of weeks. Just a note to say, these are proper dense and really satisfy those sweet cravings.
If you have a massive sweet tooth but like to be healthy at the same time, this chickpea fudge recipe will hit the spot: https://foodflaneur.com/2018/09/28/chickpea-fudge-vegan-gluten-free/
I’d like to give a massive thanks to Texanerin Baking for her inspiration in helping me create this recipe. You can find her version here: https://www.texanerin.com/vegan-fudge/