Dairy-Free Gingerbread Fudge

Delicious And Easy Dairy – Free Gingerbread Fudge

How To Make Dairy – Free Gingerbread Fudge

What a busy few festive weeks this has been here on the blog! I truly enjoy getting to share these things with you and so appreciate you being here with me. So sweet friends, I have a sweet treat to show you today! This is the easiest dairy – free gingerbread fudge and it is also the most delicious! I am joining Kristen from Ella Claire & Co. for these fun Christmas treat recipes, make sure to check them all out down below too…

For starters this recipe mixes up in one bowl. Yes you heard that right, one bowl!

I have tried versions of this recipe before and using silicone molds work really well. You could use any cute design you want!

This gingerbread version of fudge is more chocolatey and of course it has the taste of a favorite Christmas cookie.

You simply mix everything up and then carefully fill the molds. I put these in the freezer for about an hour and then pop them out of the molds. I continue to store them in the freezer until ready to serve.

They warm up though and really are best served right out of the freezer.

Here is what you will need:

1 16 oz. jar of cashew butter
6 tbs. + 4 tsp. of maple syrup
8 tsps. of cocoa powder
6 tbsp. of coconut oil
2 tsp. vanilla
3 tsp. pumpkin pie spice (I like the flavors in this combo versus doing individual spices)

Mix all ingredients in one bowl (I like using a hand mixer to make it nice and smooth, but you can do it without). Scoop the fudge into the mold and then set in the freezer for about an hour. Once nice and hardened, you can pop them out of the molds and store them in the freezer in an air tight container until served.