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    Home » dessert

    Gingerbread Chocolate Fudge Vegan

    Published: Dec 4, 2021 by Richa 10 Comments

    Jump to Recipe   Print Recipe

    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!

    stacked vegan gingerbread fudge topped with brown sugar and candied ginger

    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

    a stack of vegan gingerbread fudge topped with crystalized ginger and brown sugar

    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.

    vegan gingerbread fudge topped with brown sugar and cristalized ginger

    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 

    gingerbread chocolate fudge
    Print Recipe
    4.67 from 3 votes

    Easy Gingerbread Chocolate Fudge Vegan

    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. 
    Prep Time20 mins
    Cook Time10 mins
    Chill time1 hr
    Total Time1 hr 30 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: vegan Christmas treat, vegan fudge recipe
    Servings: 8
    Calories: 149kcal
    Author: Vegan Richa

    Ingredients

    For the fudge:

    • 1/2 cup (118.29 ml) 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 Facts
    Easy Gingerbread Chocolate Fudge Vegan
    Amount Per Serving
    Calories 149 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Sodium 38mg2%
    Potassium 70mg2%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 14g16%
    Protein 2g4%
    Vitamin A 2383IU48%
    Vitamin C 1mg1%
    Calcium 40mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    ingredients for gingerbread chocolate fudge on a marble surface


    How to make Vegan Gingerbread Fudge:

    chocolate chips and pumpkin puree in a small pot on a marble surface

    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.

    pumpkin puree and melted chocolate in a small pot

    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.

    pumpkin chocolate fudge topped with brown sugar and cristallyzed ginger

    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.

    a stack of vegan gingerbread fudge topped with candied ginger and brown sugar

     

     

     

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    Reader Interactions

    Comments

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    1. Paula

      December 20, 2022 at 9:51 am

      4 stars
      This did NOT hold together at all mush!
      I might add some alm flour next time or more coconut oil?

      Reply
      • Richa

        December 20, 2022 at 10:32 am

        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.

        Reply
    2. Carlotta

      January 02, 2022 at 12:43 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:41 am

        happy new year to you as well! 🎊 🎉

        Reply
        • Stephanie

          January 06, 2023 at 8:28 pm

          Can coconut oil be replaced with olive oil or something else?

          Reply
          • Vegan Richa Support

            January 09, 2023 at 12:35 pm

            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.

            Reply
    3. Laurie

      December 04, 2021 at 6:07 pm

      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?

      Reply
      • Richa

        December 04, 2021 at 10:40 pm

        Ah the widget hadn’t picked up pumpkin purée. Added it and values updated

        Reply
    4. Debbie

      December 04, 2021 at 6:44 am

      5 stars
      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!

      Reply
      • Richa

        December 04, 2021 at 6:54 am

        Yay! Great idea!!

        Reply

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