Germans love to bake, especially around Christmas. I wanted to provide you with an abundance of recipes so that you do not just have to nibble on that one cookie whilst everyone else enjoys 3 – 4. These recipes are a bit different from my usual blog posts. Shorter with no educational parts but a section to give you hints and tips so that they all turn out perfect. One photoshoot, 8 recipes over the next two weeks. Enjoy! 🤗
Prepare to be amazed by this white and gingerbread fudge! These recipes contain an added dose of protein and fiber, which will help to keep your blood sugar levels stable. No one will know what is in them 😉.
What is fudge? I first came across this little gem living in Scotland, where it appears to a lot more popular than in Germany. The original version is a sugar candy, mainly made of sugar, butter, and milk. Albeit slightly different in nature (not a usual “candy” as such) this white and gingerbread fudge can be enjoyed almost like a semi-fredo ice cream. It is delicious, festive-tasting and absolutely hits that sweet spot.
Tips for Baking this White and Gingerbread Fudge
- Be sure to really, really blend until all the ingredients are super smooth. You will never taste the beans in this but no one wants to bite on one whilst enjoying a sweet treat.
- You will have to use hot water in both recipes. Else, the coconut oil will become solid and you would be biting on coconut oil pieces – again not the most pleasant…
- This fudge will melt if you do not keep it in the fridge. You could also keep it in the freezer and let sit on the counter for about 10 minutes before eating 🤗.
This white and gingerbread fudge is gluten-free, refined sugar-free, and vegan. Enjoy these treats!! I cannot recommend them enough 🤗.
White and Gingerbread FudgeCourse: Sweet treatsCuisine: Gluten-free bakingDifficulty: Easy
This white and gingerbread fudge can be enjoyed almost like a semi-fredo. It is delicious, festive-tasting and absolutely hits that sweet spot!
- For the white fudge
½ cup (85 gr.) chickpeas from a can or glass jar
¼ cup (60 ml) hot water
¼ cup (45 gr.) coconut oil
¼ cup (70 gr.) cashew butter
¼ cup (60 ml) maple syrup
½ tsp vanilla powder
¼ cup (8 gr.) freeze-dried raspberries, crushed plus a little extra for sprinkling
- For the gingerbread fudge
½ cup (85 gr.) black beans
¼ cup (20 gr.) cocoa powder
¼ cup (45 gr.) coconut oil
¼ cup (60 ml.) maple syrup
¼ cup (60 ml.) hot water
½ tsp gingerbread spice
A few chopped hazelnuts for sprinkling on top
- Line a baking loaf pan (ca. 20 cm) with parchment paper
- For the white fudge: Add all the ingredients except the raspberries to a blender and blend on high until super smooth. Be sure to use hot water as else the coconut oil will become solid and leave pieces in your fudge. Add the freeze-dried raspberries but do not blend further
- For the gingerbread fudge: Add all the ingredients to a blender and blend on high until super smooth. Be sure to use hot water as else the coconut oil will become solid and leave pieces in your fudge.
- Transfer to the lined baking loaf and sprinkle some additional raspberries (or hazelnuts, depending on which fudge you are making) on top. Put into the freezer for 2 hours then transfer to fridge (or keep in freezer and let sit on the counter for about 10 minutes before eating). ENJOY!