Here’s one last holiday-ish recipe for you guys: salted gingerbread oat fudge! Aiiii! I actually still feel like Christmas is a month or so away, not in approximately two days. Two days? Seriously? It feels like a normal week to me, except for the fact that I have friends in town and have been attending holiday parties non-stop for a few weeks now. But really: How is it December 23? I’m sure you East-coasters are feeling odd about your warm weather — it sounds pretty darn nice!
My internal clock aside, this salted gingerbread oat fudge is a darn good “health(ier)” dessert for this time of year. It’s based off of the salted chocolate oat fudge I made earlier this year, which ROCKED. Seriously, I could eat that stuff by the pan. This version is stronger, and was therefore cut into smaller squares, but just as nutty and delicious and now with all the gingerbread spices you would ever want! Plus: it’s quick! Easy to make. I mean, you have to let it chill out in the freezer for a bit, but other than that it’s quick and easy.
That’s all I have for you guys this week! It might be a bit quieter around this corner of the internet for a little bit… but I’ll be back with some big news soon! Have a wonderful holiday weekend! xoxo
- ¾ cup creamy unsalted almond butter (or other nut butter)
- 4 Tbsp coconut oil
- ⅓ cup honey
- 1/4 cup mollasses
- ¾ tsp salt (reduce if your nut butter is salted)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 2 cups uncooked oats ground into flour
- First, prepare an 8×8″ pan by lining it with parchment or wax paper.
- In a saucepan over medium heat, combine the almond butter, coconut oil, honey, mollasses, salt, and spices. Cook, stirring with a spatula, until everything is melted, combined, and smooth.
- Remove from heat, and stir in the vanilla, then the ground oats.
- Press the entire mixture into the prepared pan, as tightly as you can. You can use a jar or glass to smooth the top. Sprinkle lightly with salt on top (optional).
- Refrigerate for about 90 minutes, or freeze for 30. The fudge should be hard and not shiny when it’s ready. Cut into small squares, and eat!