The holiday season is in full swing and we’re all thinking the same thing – what treats can I make?! If you’re burnt out from baking cookies or just looking for a simple yet delicious holiday sweet, then look no further than this Gingerbread Freezer Fudge. This gluten-free, dairy-free, paleo, and vegan delight is not only a breeze to make but a joy to devour.
With no baking involved, this recipe is as simple as mix, pour, freeze, and slice! Finish it off with some festive sprinkles and sea salt and you’ve got an amazing treat you’d never know was healthier. Enjoy!
Making Gingerbread Freezer Fudge
Whipping this fudge up is a breeze. Here’s what you’ll need:
- 3/4 cup peanut butter (or cashew butter)
- 1/4 cup molasses
- 2 tbsp maple syrup
- 1.5 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- Flaked sea salt (for that hint of savory)
- Sprinkles (because, why not?)
First, you’ll want to make sure your nut butter is runny (I advise using one that has just one ingredient – peanuts!). If it isn’t runny enough to mix, then microwave it for a few seconds to thin it out. Then, microwave your coconut oil to melt it and add that to your nut butter. Add the molasses, maple syrup, and spices and stir to thoroughly mix everything together. Line a small dish (I used a Tupperware dish from this set which was approx. 5 x 4 inches) with parchment paper and pour in your mixture. Top with flaked sea salt and sprinkles. Freeze for at least an hour (until set), then slice into 12 and enjoy! Store in the freezer.
Gingerbread Freezer Fudge
Equipment
- Mixing Bowl
- Small Dish
Ingredients
- 3/4 cup peanut butter or cashew butter
- 1/4 cup molasses
- 2 tbsp maple syrup
- 1.5 tbsp coconut oil
- 1/2 Tsp cinnamon
- 1/8 Tsp ginger
- 1/8 Tsp cloves
- 1/8 Tsp nutmeg
- flaked sea salt for topping
- sprinkles for topping
Instructions
- Your peanut butter should be runny (I make sure to use one where the only ingredient is peanuts), but if yours is too thick, microwave it for a few seconds to thin it out. Melt your coconut oil in the microwave and mix it into your peanut butter.
- Add molasses, maple syrup, and spices, and mix together.
- Pour mixture into a parchment paper lined Tupperware or baking dish (I used a 5×4 Tupperware dish), top with flaked sea salt and sprinkles, and freeze for an hour or until set.
- Slice into 12 pieces and enjoy! Store in the freezer.
