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Salted Gingerbread Oat Fudge

  • Author: Mary
  • Prep Time: 5 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 36 1x


  • 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


  1. First, prepare an 8×8″ pan by lining it with parchment or wax paper.
  2. 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.
  3. Remove from heat, and stir in the vanilla, then the ground oats.
  4. 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).
  5. 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!