This creamy chocolate gingerbread fudge is soft, creamy and deliciously spicy. The fudge bites are easy to make in a measuring cup and an ice cube tray, and are gluten free, dairy free, vegan and can be a refined sugar free holiday treat.
This healthy high protein chocolate gingerbread fudge is easy to stir in a measuring cup, and set in an ice cube tray. This easy no-bake gingerbread fudge is made with just 4 ingredients. These are high in nutritional value including protein and fiber, thanks to wholesome ingredients that you probably already have in your kitchen. This is an easy Christmas fudge recipe without baking.
You can use a round mold like this or even an ordinary ice cube tray, just adjust the layer amounts to fit your tray wells.
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Why You'll Love Gingerbread Fudge
- This no bake chocolate gingerbread fudge recipe is dairy free, gluten free and refined sugar free.
- It is easy to mix in a measuring cup, and pour into an ice cube tray to set. No oven or stove is needed.
- Almond nut butter makes it high in protein.
Ingredients
- Almond butter. Use a mild flavored nut butter such as almond butter or cashew butter. If you use peanut butter, your fudge will taste mostly like peanut butter and that flavor could drown out the gingerbread spice flavor.
- Gingerbread spices. Ginger, cinnamon, cloves, nutmeg. I used a store-bought mix, but I provided individual spice measurements in the recipe card below.
- Molasses. I used Grandma's brand which is vegan and df and gf.
- Chocolate chips. I use Enjoylife because they are dairy free and allergen free. Use HU brand to keep fudge refined sugar free.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Gingerbread Fudge
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Measure out ingredients, and add them to a heat-proof measuring cup such as a pyrex measuring cup.
Step 2: Microwave the cup for 1 minute.
Tip: Alternatively, you can set the cup in a pot of boiling water and stir until all chips and nut butter are melted - it will take a lot longer though and the nut butter might not entirely melt.
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Step 3: Stir until all ingredients are combined. or ice cube tray.
Step 4: Optional, add edible gold dust so your gingerbread fudge sparkles in the light!
Step 5. Spoon 1 tablespoon of fudge into a mold.
Step 5a. Or spoon fudge into your favorite ice cube tray.
Step 6: Freeze for 30 minutes or until the fudge is removable from the molds.
Storage
Refrigerated. In a sealed container, these gingerbread fudge lasts 2 weeks. Refrigerated, it will soften.
Frozen. In a sealed container in the freezer, your healthy gingerbread bites will last 6 months. It doesn't freeze solid so you can store it here and eat it directly out of the freezer. This recipe is a refined sugar-free chocolate gingerbread fudge.
Recipe Tips
Make a nut-free fudge by using a seed butter instead of a nut butter.
Choose dairy free chocolate chips . If dairy free is a goal, choose a dairy free chocolate chip brand such as Enjoylife or Lilys.
FAQS
Yes, pumpkin pie spice is close in flavor to a gingerbread flavor mix. Or you can make your own using my homemade holiday spices recipes.
Yes, this fudge is vegan, dairy free and gluten free provided you use nut butter, molasses and chocolate chips that are those as well. I use Whole Foods 365 nut butters, Grandma's molasses and Enjoylife chocolate chips.
Molasses needs to be manufactured without bone char to be vegan. A popular brand, Grandmas, is said to be vegan by the manufacturer.
More Healthy Candy Recipes
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📖 Recipe
Chocolate Gingerbread Fudge
Equipment
Ingredients
Fudge
- ½ cup almond butter (or any natural nut or seed butter)
- 1 cup chocolate chips
Gingerbread spices & molasses
- 1 tablespoon molasses
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- pinch cloves
- pinch salt
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Instructions
Make fudge
- Measure out ingredients, and add them to a heat-proof measuring cup such as a pyrex measuring cup.½ cup almond butter, 1 cup chocolate chips, 1 tablespoon cinnamon, pinch salt
- Microwave the cup for 1 minute and stir until all ingredients are combined.
- Pour the fudge into your mold or ice cube tray. Add to the freezer and wait about 30 minutes or until you can remove the cubes from the container.
- Sprinkle or dust with gold, or even melt more chocolate and drizzle a puddle on top.
- Store in the refrigerator or freezer.
Dee Dine says
This chocolate gingerbread fudge tastes like holiday in a box.