Paleo Chocolate Gingerbread Fudge (Vegan) (Edit recipe)

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This 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.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

0.5 cup Coconut Cream, (Just the cream from a can of full fat coconut milk)
0.5 cup Dark Chocolate Chips
0.25 cup Almond Butter
1 Tbsp Molasses
0.5 tsp ground Ginger
0.5 tsp Ground Cinnamon
0.125 tsp ground Nutmeg
0.125 tsp ground Cloves

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	10 g
Carbohydrates:	6 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	16 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.