This dark chocolate gingerbread fudge is made with coconut cream, dark chocolate, almond butter and warming gingerbread spices. It's thick and fudgy with a mildly sweet flavor and delicious gingerbread taste. This fudge recipe is paleo and vegan friendly.
Fudge has always been one of my favorite no bake desserts! Although I haven't had conventional fudge in years, I love making my own with a healthier spin.
This dark chocolate gingerbread fudge is the perfect healthy indulgence for the holidays. It has a chocolate and gingerbread flavor and a dense, creamy texture.
This fudge is paleo and vegan friendly since it's made with dairy free ingredients like coconut cream, dark chocolate and almond butter. Any gingerbread lover (like myself) is sure to love this rich gingerbread fudge recipe!
Why You'll Love this Gingerbread Fudge
- paleo and vegan - made with simple, wholesome ingredients that are dairy free
- easy to make - just melt the coconut cream and chocolate, mix in the remaining ingredients and chill (no bake!!)
- less than 10 ingredients - just a handful of simple ingredients are needed
- no condensed milk - completely dairy free
Ingredients
The full recipe for this gingerbread fudge is in the recipe card below, but here's a list of what you'll need:
- coconut cream - just the cream from a can of full fat coconut milk or coconut cream
- dark chocolate - I recommend a high quality dark chocolate with a cocoa content between 65-75%
- almond butter - unsalted and unsweetened
- molasses - for that traditional gingerbread flavor
- ground spices - ginger, cinnamon, nutmeg and clove
How to Make Chocolate Gingerbread Fudge
This gingerbread fudge is super easy to make. Here are the steps:
- First, line an 8" x 4" loaf pan with parchment paper or foil and set aside.
- In a small saucepan, melt the coconut cream and dark chocolate.
- Turn off the heat and mix in the remaining ingredients.
- Pour the fudge into your lined pan and chill in the fridge for at least 2 hours.
- Once set, cut the fudge to desired size. I cut mine into 12 pieces. You can top the fudge with a pinch of cinnamon or ginger for decoration.
Tips and Tricks
- Use 65-75% dark chocolate. Since this healthy gingerbread fudge doesn't have much added sugar, I recommend a sweeter dark chocolate for optimal flavor. If you like very rich, more bitter desserts, then a high cocoa content will be fine.
- Do not burn the chocolate. When melting the chocolate and coconut cream, be sure to do so at a low heat. You don't want to burn the chocolate.
- Add Mix-Ins. If you want to add more texture to the fudge, then mix in chopped nuts or seeds. You can also top the fudge with festive sprinkles or a little flaked salt.
Storage
This fudge can be kept out at room temperature for serving, but does best stored chilled. Store any leftover fudge in a sealed container in the fridge, up to one month. For longer storage, place in a sealed baggie in the freezer, up to three months.
FAQ
You can swap the almond butter for any other type of nut/seed butter, but this will change the taste. Personally, I think almond butter is your best bet for this recipe because it has a more neutral flavor.
I recommend using a high quality dark chocolate between 65-75% dark. The two brands I like are HU Kitchen and Pascha.
This fudge is lower in carbs than your average fudge recipe and can be keto friendly, so long as you use keto chocolate chips.
More Easy Fudge Recipes
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Dark Chocolate Gingerbread Fudge (Paleo, Vegan)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Fills an 8"x4" loaf pan 1x
Description
This dark chocolate gingerbread fudge is rich and creamy with a sweet gingerbread flavor. It's dairy free, paleo and vegan friendly.
Ingredients
- ½ cup coconut cream (Just the cream from a can of full fat coconut milk)
- ½ cup dark chocolate chips (I recommend 65-75% dark)
- ¼ cup almond butter (just dry roasted almonds)
- 1 Tbsp molasses
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground clove
Instructions
- Line an 8" x 4" loaf pan with foil or parchment paper and set aside.
- Place the coconut cream and dark chocolate in a small saucepan. Melt on the stovetop, over low heat, stirring frequently.
- Once fully melted, turn off the heat and mix in the remaining fudge ingredients.
- Pour the fudge into your lined loaf pan.
- Place the fudge in your fridge for at least 2 hours to chill.
- Remove fudge from foil/parchment and cut to desired size (I cut mine into 12 pieces).
- Fudge is best stored in an airtight container in the fridge, up to one month.
Katie
We love this gingerbread fudge! Enjoy!