Easy Gingerbread Chocolate Fudge Vegan

4.75 from 4 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

Cook Time10

Chill time1

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Keyword: vegan Christmas treat, vegan fudge recipe

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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