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gingerbread fudge with coconut whipped cream

Gingerbread Fudge Recipe ~ has all the spices that can be found in gingerbread. And it’s gluten-free, dairy-free and vegan friendly! Quick and healthy holiday dessert recipe to enjoy with loved ones.

Scale

Ingredients

  • 1 cup (8oz) pumpkin puree
  • 1/2 cup coconut butter that has been soften (could use coconut oil, just might have a slighly different texture and final flavor)
  • 1 tablespoon maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg

Coconut whipped cream

  • 6 tablespoons coconut cream (the thick part of chilled coconut milk)
  • 2 tablespoons coconut butter

toppings

  • sprinkle of cacao powder and powered sugar

Instructions

  1. For the coconut butter see how to make here
  2. Place all ingredients into a Vita-mix.
  3. Blend until smooth and creamy. This works best if all ingredients are at room temperature.
  4. Pour into a 6 inch cake pan.
  5. Make coconut whipped cream to go on top.
  6. Place chilled coconut cream and coconut butter in large bowl.
  7. Beat until smooth and cream.
  8. *can add in some stevia if you want it sweet
  9. Set in freezer or fridge for 3-5 hours, or until firm to touch.
  10. Remove and slice.
  11. Dust with cacao and powered sugar if desired.

Nutrition