Chocolate Gingerbread Fudge
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.
Servings: 12
Calories: 146kcal
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
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.
Notes
Any nut butter works, just be sure it is the type with only nuts and oil in the ingredients, no added sugar. Almond butter and cashew butter will allow the ginger flavor to shine - peanut butter will make the fudge taste like peanuts.
Add edible gold dust before pouring into mold so your fudge sparkles.
Nutrition
Calories: 146kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 106mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 66mg | Iron: 2mg
