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Soft and Fudgy Vegan Gingerbread Chocolate Fudge perfect for Christmas. Made with pumpkin puree, molasses, chocolate and topped with candied ginger and brown sugar, it’s a simple but oh-so-tasty festive vegan treat. Gluten-free. Nutfree 8 Ingredients!
This Easy Vegan Gingerbread Fudge is filled with warming spices along with a good dollop of molasses – it tastes just like your favourite gingerbread cookie but is soft fudge form. Perfect for gifting.
This recipe uses pumpkin puree instead of sweetened condensed milk to reach the same fudgy texture. You can also use mashed sweet potato. No butter or sugar in this healthier chocolate gingerbread fudge!
Convert this into Gingerbread chocolate Truffles! Scoop the mixture after Cooling for a bit using cookie scoop and roll into balls. Roll in cocoa powder and store
To make these taste like gingerbread, we add some molasses along with gingerbread spices. For some crunch and an extra boost of cozy Christmas flavor, I sprinkled on some brown sugar and chopped crystallized ginger on top. Christmas Central, y’all
This vegan gingerbread fudge is perfect for when you want to satisfy your gingerbread cookie and chocolate fudge cravings without having to go through the effort of making and rolling out cookie dough. Homemade fudge makes for the sweetest Christmas treat to give to family and friends. Quick, easy and perfect for gift-giving! Try this easy fudge recipe this holiday season.
More Vegan Fudge Recipes:
- Easy Vegan Chocolate Fudge
- Avocado Freezer Fudge
- Vegan 7 Cup Burfi -Indian chickpea flour fudge
- Hazelnut Fudge Bar
Some Gingerbread recipes
- Gingerbread men cookies
- Glutenfree molasses cookies
- Gingerbread latte
- Gingerbread cake mix in a jar GF
- easy gingerbread cake
Easy Gingerbread Chocolate Fudge Vegan
Ingredients
For the fudge:
- 1/2 cup pumpkin puree or you can use sweet potato puree
- 1 tablespoon refined coconut oil
- 1 teaspoon cornstarch, or tapioca or arrowroot starch
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sugar if you like your fudge sweeter
- 1 teaspoon gingerbread spice mix , or you can use 1/2 teaspoon pumpkin pie spice plus 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup Vegan semi sweet chocolate chips
For the topping:
- 1-2 tablespoons chopped candied ginger
- 1 teaspoon brown sugar
- 1/4 teaspoon cinnamon or gingerbread spice
Instructions
- Add the pumpkin puree, coconut oil, molasses, vanilla, cornstarch, sugar, gingerbread spice, salt to a pan and cook over medium heat.
- Mix really well and continue to cook until the pumpkin puree thickens about 3-4 minutes.
- Then add in the chocolate then take off the heat. The heat from the pumpkin puree will start to melt the chocolate. Keep whisking until the chocolate is melted into the pumpkin mixture and is even and smooth.
- Drop this mixture into a parchment-lined loaf pan ( 9 by 5 inch) and even it out with a spatula.
- In a bowl, mix in your candied ginger, sugar, and gingerbread spice mixture, and then drop that all over the fudge and press it in. Chill this in the fridge for 1 hour then slice and serve.
- Store on the counter for at most an hour, Refrigerate for upto 5 days. Freeze for upto 2 months.
Notes
- Depending on the climate you live in, your fudge will soften at room temperature, so don’t leave it out of the fridge or freezer for too long
- Gingerbread Truffles: You can also freeze the mixture for an hour, then use an ice cream scoop to scoop portions, roll in cocoa powder for chocolate truffles or roll in gingerbread cookie crumbs! Keep these frozen as well
- sweet potato puree can be used instead of pumpkin puree
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- pumpkin puree is used instead of sweetened condensed milk. You can also use mashed sweet potato
- refined coconut oil helps set the fudge
- cornstarch helps thicken the pumpkin puree
- molasses adds that typical gingerbread flavor and proved a caramel-y sweetness
- vanilla extract – always
- sugar – adapt the amount to your liking
- gingerbread spice mix or you can use 1/2 teaspoon pumpkin pie spice plus 1/2 teaspoon ground ginger
- salt helps bring out the sweetness
- chocolate chips – I like to use semisweet for this recipe. Make sure to go for a vegan brand
- chopped candied ginger
- brown sugar proved delicious crunch
- cinnamon or gingerbread spice
Tips:
- Depending on the climate you live in, your fudge will soften at room temperature, so don’t leave it out of the fridge or freezer for too long
- Gingerbread Truffles: You can also freeze the mixture for an hour, then use an ice cream scoop to scoop portions, roll in cocoa powder for chocolate truffles. Keep these frozen as well
- sweet potato puree can be used instead of pumpkin puree
How to make Vegan Gingerbread Fudge:
Add the pumpkin puree, coconut oil, molasses, vanilla, cornstarch, sugar, gingerbread spice, salt to a pan, mix well and cook over medium heat. Mix really well and continue to cook until the pumpkin puree thickens about 3-4 minutes.
Then add in the chocolate then take off the heat. The heat from the pumpkin puree will start to melt the chocolate. Keep whisking until the chocolate is melted and the mixture is even and smooth.
Drop this mixture into a parchment-lined loaf pan ( 9 by 5 inch) and even it out with a spatula. In a bowl, mix in your candied ginger, sugar, and gingerbread spice mixture, and then drop that all over the fudge and press it in. Chill this in the fridge for 1 hour then slice and serve.
This may be my new favorite way to make fudge! Great way to use up leftover pumpkin too. Very easy to make and enjoyed the flavors. Will make again!
So glad you liked it!
This did NOT hold together at all mush!
I might add some alm flour next time or more coconut oil?
Moisture content varies in the pumpkin. Add a bit more vhicolaee to and more coconut oil. I usually freeze the fudge so that it doesn’t become too soft even when it’s kept out , lasts well for an hour.
Hello and happy new year!
Thanks a lot for this recipe, my friends all loved it and couldn’t stop saying how delicious it was! I didn’t have candied ginger so I used crushed Manner Waffles (not sure if they are also sold in North America?) for the topping.
happy new year to you as well! 🎊 🎉
Can coconut oil be replaced with olive oil or something else?
The coconut oil is key for the right flavor and consistency. You can try to replace with olive oil, but note that this will likely alter the taste and texture.
Looking forward to trying this as part of our vegan/gf holiday baking..but is the calorie count correct? 34 cals for 1/8 of the recipe?
Ah the widget hadn’t picked up pumpkin purée. Added it and values updated
My oh my! This is so delicious, smooth and creamy. It tastes decadent but is not filled with pounds of ‘butter’ and sugar that a typical fudge recipe would contain. Made it into truffles and rolled them in crushed gingersnap cookies. Thanks for the great recipe!
Yay! Great idea!!