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.
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 (100ml)
Any sugar can be used such as coconut, caster, stevia (sugar-free option) or 1 tbsp 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…
Vegan Gingerbread Fudge Recipe
Makes 30 chunks
Ingredients for Vegan Gingerbread Fudge:
- 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 blackstrap 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.
Made this Recipe?
If you had a go at this Vegan Gingerbread Fudge please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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You should definitely give these recipes a try:
Big Thanks to…
Loving it Vegan for their inspiration in helping me to create this recipe. You can find their version here.