Description
This dark chocolate gingerbread fudge is rich and creamy with a sweet gingerbread flavor. It's dairy free, paleo and vegan friendly.
Ingredients
Scale
- 1/2 cup coconut cream (Just the cream from a can of full fat coconut milk)
- 1/2 cup dark chocolate chips (I recommend 65-75% dark)
- 1/4 cup almond butter (just dry roasted almonds)
- 1 Tbsp molasses
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 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.