Gingerbread Fudge
Total Time
4 hours and 5 minutes
Prep Time
5 minutes
Rating
4.7 out of 5 stars
(10)
Ingredients
24 servings
- 1 cup creamy almond butter
- 1/2 cup coconut oil (softened)
- 1/2 cup full-fat coconut milk (from a can)
- 6 tablespoons maple syrup
- 2 tablespoons blackstrap molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt or pink salt
How would you rate this recipe?
Preparation
Step 1
Prepare pan.
Step 2
Line a square freezer-friendly baking dish (8" x 8" or 9" x 9") with parchment paper. Set aside.
Step 3
Mix.
Step 4
In a large mixing bowl combine all of the above ingredients. Mix until mostly smooth.
Step 5
Pour the mixture into the parchment paper-lined dish. Smooth into an even layer with the back of a spatula.
Step 6
Freeze.
Step 7
Place the dish into the freezer to set and freeze for at least 4 hours before serving.
Step 8
Serve and enjoy.
Step 9
To serve, remove the dish from the freezer and lift the parchment paper onto a cutting board. Slice into whatever shapes and however many slices your prefer. I like to slice into 24 small pieces. Enjoy!
Step 10
Save recipe for the next time?
