This recipe set my food processor on fire (whoopsie!) but it was totally worth it. This incredible Paleo Gingerbread Icebox Fudge has a rich gingerbread flavor, a chocolate ganache topping, and is loaded in healthy prebiotics. Did I mention it’s a no bake recipe and only takes about 10 minutes to whip up? Store these little squares in the freezer and pull one out when you want a treat. Easy peasy.

These babies are loaded in healthy fats thanks to the coconut milk, cashew and almond butter. I added one of my favorite secret ingredients loaded with protein and prebiotic fiber, Daily Uplifter by Uplift Foods (found here.)

To learn a little more about prebiotic fiber and its role in gut health and to grab another awesome vegan fudge recipe, click here.

To sweeten the fudge, I used medjool dates (but learn from my mistake and soften them in hot water first) and old fashioned molasses.

Topped with antioxidant rich and heart healthy dark chocolate and laced with ceylon cinnamon to help balance blood sugar swings, you really can’t go wrong with these delicious treats.

Each piece of fudge:

Is naturally sweetened
Is loaded in healthy fats and protein
Has prebiotic fiber for gut health (learn more here)
Has a thick dark chocolate ganache layer for an antioxidant boost (learn more about the health benefits of dark chocoalte here)
Is laced with blood sugar stabilizing Ceylon cinnamon (learn more about this amazing spice here)

My family absolutely loves this Paleo Gingerbread Fudge recipe. I love that it is easy to make, full of healthy ingredients, and lasts forever in the freezer. Win all around!

Let me know if you try it!

Paleo Vegan Gingerbread Fudge

A delicious no bake fudge that takes only a few minutes to make and stores well in the freezer. Perfect for when you need a healthy sweet treat!

Print Recipe

Course Dessert

Servings 16 squares

Ingredients

20 medjool dates, pitted
1/2 cup cashew butter
1/2 cup almond butter
2 tsp vanilla extract
1 scoop Daily Uplift Powder by uplift foods See Notes below for Substitutions
2 tbs coconut milk
1 pinch sea salt
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground ceylon cinnamon
1/2 cup old fashioned molasses

For Chocolate Topping

1 cup dark chocolate chips
2 tbs full fat coconut milk

Instructions

Place dates in a cup or bowl of hot water (you just want the hot water to barely cover the dates.) Let sit 10 minutes. This will soften them and make them easier to blend.
If your nut milk has been in the fridge, warm it up slightly over the stove or in the microwave (this will also make it easier to blend.)
In a large food processor or high speed blender, add all gingerbread fudge ingredients. Pulse until smooth and thick like a dough.
Line an 8×8 pan with parchment paper. Place your gingerbread mix into the pan and spread with a spoon or spatula until evenly spread in the pan. This stuff can by sticky so you may need to use a bit of oil on your spoon to keep it from sticking.
Meanwhile, melt chocolate and coconut milk in the microwave in a bowl on 30 second intervals until smooth. Mine took 1 minute to melt.
Pour over the gingerbread mix and spread evenly.
Place in the freezer for a few hours or overnight to set.
Cut into squares and enjoy. Store in the freezer for an easy grab and go treat.