Vegan Gingerbread Fudge
This decadent, flavoursome, creamy, vegan gingerbread fudge is made with just 6 ingredients. Perfect for Christmas and snacking on any time. The almond flour gives it a higher protein content compared to traditional fudge. So easy to make - just combine all ingredients and chill in the fridge before slicing.
Servings: 30 pieces
- 125 ml blackstrap molasses
- 400 g nut butter
- 90 g 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 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.
- 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.
Calories: 112kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg