Gingerbread Fudge
(10-12 pieces)
6 tbsp. coconut cream concentrate
2 tbsp. water
3 tbsp. coconut oil
2 tsp. dried ginger
1/8 tsp. cloves
2 tbsp. molasses
2 packets NuStevia*
*(or, just add 2 more tbsp molasses. Either way tastes good, but the stevia keeps the sugar content lower)
(10-12 pieces)
6 tbsp. coconut cream concentrate
2 tbsp. water
3 tbsp. coconut oil
2 tsp. dried ginger
1/8 tsp. cloves
2 tbsp. molasses
2 packets NuStevia*
*(or, just add 2 more tbsp molasses. Either way tastes good, but the stevia keeps the sugar content lower)
Mix all ingredients together until combined. Mixing by hand is fine. However, you may have a few white clumps of coconut throughout the fudge. If you’d rather have a more uniform gingerbread color (like in the picture), just use a food processor to mix. Simply pulse until combined.
Press fudge mixture into a small square container lined with wax paper. Chill at least 1 hour, then cut into squares. Keep refrigerated until ready to serve
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