Question: What do you get if you combine this….
... with this...?
Insanely delicious slices of gingerbread fudge of course!!
Chill them in the fridge for a firm nutty bottom layer and a soft and fudgy top layer to sink your teeth into…perfect for serving in pretty little squares.
These fudge slice isn't really anything new as I simply combined and layered up two of my favourite recipes, but I think it sheds a whole new light on healthy sweets! So pretty and delicate and perfect for sharing as a tea time treat or to wrap in cellophane and ribbons and give as a gift.
Think of all the flavour combos...you could have a peanut base with a strawberry frosting, chocolate base with a mint or banana fudge frosting, almond base with a marzipan frosting....all the variations are whizzing through my mind!
Ok that’s enough dreaming... the recipes for each element were originally posted here and here, but I have re-written them below for ease. Prepare and chill the base and then then prepare and roll out the frosting layer. Drape over the bottom layer whilst pressing firmly... et voila!
Cut into squares (or whatever shape you like). Note: Slice into smaller pieces than in the photos as these are very dense and filling indeed!
Recipe: Gingerbread fudge
Makes approx. 20 small squares
Ingredients- gingerbread base
(double these ingredients to match the fudge quantities)
40g ground oats*
30g buckwheat flour
10g chia seeds
1tbs sliced fresh ginger
1tbs ground ginger
½ tsp mixed spice
½ tsp cinnamon
Ingredients- fudge topping
½ can black beans- rinsed and drained
1 mashed banana
½ cup cocoa powder (or raw cacoa powder)
1/3 cup dates
2 tsp vanilla extract
½ tsp cinnamon
½ tsp stevia
½ cup ground oats*
2 tbs ground flax
2 tbs chia seeds
Starting with the gingerbread base; blend the ingredients together very well.
Press the mixture into a loaf tin, or any tin of an appropriate size so that you have approx. 15mm thickness.
Chill the base layer in the fridge whilst you prepare the fudge.
Blend all the ingredients together to achieve a thick soft dough. Using two pieces of baking parchment, if necessary, roll the fudge to approx. 10mm thick. Remove the gingerbread from the fridge and lift from its tin.
Drape the fudge layer carefully across the gingerbread pressing firmly onto the surface. You may have some fudge remaining (you can form this into balls ro bars). Trim the excess and cut into squares using s sharp knife.
These will keep in the fridge for a week or two. They should also freeze well since I have successfully frozen the gingerbread and fudge elements individually.