A simple no-bake and no-cook fudge made using healthier ingredients. These 5-ingredient vegan gingerbread fudge make for a lovely lighter treat to enjoy during the festive season, but also make a wonderful edible gift idea!
I made these chocolate dipped fudge squares last Christmas to take with me when I visited family members. I used one of my favourite ever recipes, this simple fudge recipe, but I gave it a festive twist by adding cinnamon, ginger and allspice.
They’re perfect if you need a quick and easy treat to gift to loved ones or a lighter dessert to enjoy on the big day.
I know this is not your typical fudge recipe and I have had people asking why I call this recipe a ‘fudge’ recipe since it doesn’t use the classic fudge ingredients (butter, condensed milk and sugar). I honestly think the texture resembles fudge, or more accurately is a mixture between fudge and toffy. The mixture of the fudgy dates and smooth almond butter creates the best texture! I couldn’t think of what else to call it apart from gingerbread date & almond butter squares dipped in chocolate, which is a mouthful.
As well as being vegan, this recipe is also gluten-free, soy-free and can easily be made nut-free by using a seed butter instead of almond butter. A great recipe to have in your collection if you ever need to whip up an easy treat for someone with allergies/food intolerances.
What you’ll need to make these 5-ingredient vegan gingerbread fudge:
Dates – I like using Medjool dates because they’re sweet, fudgy and really soft. Any soft dates will work. If you don’t use soft dates, the blending process may not be as smooth. You have the option of soaking your dates in boiling water for 10-20 minutes if they’re on the dryer side. Just make sure to drain them properly before adding them to your food processor.
Almond butter – this combined with the soft dates is what will give this recipe a fudge like texture. You can use other nut butters instead if you prefer like peanut or cashew butter. I love using tahini too – a great nut-free option.
Spices – gingerbread spices (cinnamon, ginger and allspice) are my favourite flavour to use in sweet treats around this time of year. They add so much warmth to this simple fudge recipe.
Dark chocolate – to make these fudge bites even more moreish! The intense, rich flavour of the chocolate goes so well with the sweetness of the dates and creaminess of the nut butter. You can of course omit the chocolate if you want a lower calorie option.
Salt – A small pinch goes a long way! It works to enhance all the flavours and balances out the sweetness perfectly.
5-Ingredient Vegan Gingerbread Fudge
- 200g Medjool dates
- 130g almond butter
- Pinch of salt
- 2 tsp cinnamon
- 1.5 tsp ginger powder
- Pinch of salt
For the coating
- 150g dark chocolate melted
- Add the dates and almond butter to a food processor and blend until you have a fudge like mixture.
- Add the spices and a pinch of salt. Blend again.
- Transfer the mixture into a loaf tin lined with baking paper.
- Freeze for 1-2 hours, then slice into 10 squares.
- Dip in the melted chocolate, then allow to chill in the fridge for a few minutes until the chocolate sets.