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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 inch pie 1x
Ingredients
Scale
- 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
- Place all ingredients into a Vita-mix.
- Blend until smooth and creamy. This works best if all ingredients are at room temperature.
- Pour into a 6 inch cake pan.
- Make coconut whipped cream to go on top.
- Place chilled coconut cream and coconut butter in large bowl.
- Beat until smooth and cream.
- *can add in some stevia if you want it sweet
- Set in freezer or fridge for 3-5 hours, or until firm to touch.
- Remove and slice.
- Dust with cacao and powered sugar if desired.
Nutrition
- Serving Size: makes 6-8 slices