Raw Chocolate Covered Gingerbread Fudge
Recommending this especially to all of you who prefer the gingerbread dough over actual gingerbreads. Or is there even anyone who likes more baked gingerbreads than the dough? Well, if there is, then this recipe isn’t for them. Sorry. …Just kidding, it iz for everyone!
Vanelja’s Raw Chocolate Covered Gingerbread Fudge
⅓ cup coconut oil, melted
5 tbsp coconut sugar
5 tbsp coconut syrup
2 tsp gingerbread spice mix
½ cup almond meal
½ cup coconut flour (or rice flour or half & half)
1 tbsp flax meal
Frosting: Raw chocolate, melted
Place the coconut, coconut sugar and coconut syrup into a small pot and on medium/low heat bring to a simmer. Mix well. Pour in the spice mix and take from the stove. Mix the dry ingredients in a bowl, pour into the pot and mix everything into a smooth batter. Press pieces of the dough into chocolate molds or form tiny balls. Place into the fridge and let thicken overnight or for about 1-2 hour in the freezer. Take the fudges out from the molds and dip them into melted raw chocolate. Store in the fridge or freezer.