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Ballerina Bites: Festive Gingerbread Fudge

Ballerina Bites: Festive Gingerbread Fudge

This month the very lovely Alexandra McMaster (otherwise known as Ballerina Bites) gets into the Christmas spirit by bringing you a delicious festive treat that's both naughty and nice! This recipe also makes the perfect Christmas gift... that is, if you can manage not to eat it all! 

Enjoy.

 

Festive Gingerbread Fudge

My Festive Gingerbread Fudge is the perfect treat to spoil yourself throughout the festive season.  This fudge recipe, dotted with the classic spices of nutmeg and clove, and the seasonal flavours of cranberry and pistachio, simply screams Christmas.

Fudge Ingredients

1 cup almond butter

½ cup cashew butter (almond butter can also be used, but cashews gives it a creamier texture)

½ cup coconut oil

½ cup raw cacao powder

½ cup maple syrup

1 heaped desert spoon gingerbread spice blend (see below)

¼ tsp vanilla powder

good pinch of salt

large handful unsalted pistachios, roughly chopped

large handful dried cranberries, roughly chopped

Fudge_1.jpg

 Gingerbread Spice Blend

2 tbsp ground cinnamon

2 tbsp ground ginger

½ tbsp ground cloves

½ tsp ground nutmeg

 
Method

 Mix Gingerbread Spice Blend thoroughly (a jar can be used for this).
Line a loaf tin with a double layer of plastic wrap.

In a saucepan, add all fudge ingredients (except pistachios and cranberries).
Over a low to medium heat, gently warm ingredients until combined and silky smooth.
Remove mixture from heat and stir through pistachios and cranberries. 
Pour mixture into prepared loaf tin. 
Place fudge in the refrigerator to set, before slicing.

Fudge is best stored in the refrigerator.

Tip* Add leftover Gingerbread Spice Blend to your chia pudding, porridge or smoothies to add a little festive flavour. Yum!

Enjoy!

 With Love,

Alex,

Ballerina Bites xx


PS: Be sure to tag me on Instagram: @ballerina_bites
so I can see your wonderful creations!

Also, check out my previous recipe: Savory Lentil Balance Bowl

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