Why You’ll Love This Recipe

Festive and flavorful: Tastes just like gingerbread cookies in fudge form.
High in protein: A nutritious way to enjoy dessert without the guilt.
No baking required: Simple and fast with zero oven time.
Easy to make: Just mix, press, and chill.
Wholesome ingredients: Naturally sweetened and made with real spices.
Customizable: Easily adapted to your dietary preferences.
Meal prep friendly: Make a batch and store for the week.
Holiday-ready: A healthier treat that fits right into festive spreads.
Kid-approved: Sweet, spiced, and full of flavor.
Perfect texture: Soft, dense, and fudge-like with no graininess.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Protein powder (vanilla or unflavored works best)
Almond butter or cashew butter
Coconut oil or butter
Molasses
Maple syrup or honey
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Vanilla extract
Pinch of salt
Optional: chopped nuts, white chocolate chips, or crushed ginger cookies for topping

Directions

In a mixing bowl, combine protein powder with ground ginger, cinnamon, nutmeg, cloves, and salt.
In a small saucepan over low heat, melt almond butter, coconut oil, molasses, and maple syrup until smooth.
Remove from heat and stir in vanilla extract.
Pour the wet mixture into the dry ingredients and stir until fully combined into a thick, smooth dough.
Line a small loaf pan or square container with parchment paper.
Press the mixture firmly into the pan in an even layer.
Add toppings like chopped nuts or white chocolate chips if desired.
Chill in the freezer for about 30 minutes or until set.
Remove from the pan and slice into squares.
Store chilled and enjoy!

Servings and timing

Servings: 12 squares
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Vegan version: Use maple syrup and a plant-based protein powder.
Nut-free option: Use sunflower seed butter or tahini.
Extra protein: Add a spoonful of collagen peptides or hemp seeds.
Lower sugar: Use sugar-free maple syrup or omit molasses for a lighter version.
Crunchy texture: Mix in chopped pecans or almonds.
Chocolate twist: Add mini dark chocolate chips or a cocoa powder swirl.
Spice it up: Increase ginger and cinnamon for a bolder flavor.
No coconut: Use unsalted butter or ghee instead of coconut oil.
Peppermint version: Add a few drops of peppermint extract for a festive twist.
Frosted: Top with a layer of melted white chocolate before chilling.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 1 week.
Freezing: Freeze for up to 2 months. Let thaw for a few minutes at room temperature before enjoying.
Reheating: Not required. Best enjoyed cold or at room temperature.

FAQs

What type of protein powder is best for this recipe?

Vanilla or unflavored protein powder works best to complement the gingerbread spices.

Can I make this fudge without molasses?

Yes, but molasses adds that classic gingerbread flavor. Substitute with more maple syrup if needed.

Is this recipe vegan?

It can be made vegan using plant-based protein and maple syrup.

Can I use peanut butter instead of almond butter?

Yes, though it will slightly change the flavor. Almond or cashew butter works best for a neutral taste.

How do I get the fudge texture right?

Make sure to chill the mixture long enough and use the correct ratio of wet to dry ingredients.

Can I double the recipe?

Absolutely. Use a larger pan and adjust chill time as needed.

How long does this last in the fridge?

It will stay fresh for up to 7 days when stored in an airtight container.

Can I use flavored protein powder?

Yes, but it may alter the spice balance. Stick with vanilla or neutral flavors for best results.

What if my mixture is too dry?

Add a splash of milk or a little more coconut oil to help it bind.

Can I roll this into balls instead of fudge squares?

Yes, it also makes excellent no-bake gingerbread protein balls.

Conclusion

Gingerbread Protein Fudge is a festive, nourishing, and incredibly easy treat that brings all the cozy spice of the holidays into a healthy snack. Whether you’re prepping for a party, meal prepping for the week, or just craving something sweet and satisfying, this protein fudge hits all the right notes. Give it a try—you’ll be hooked from the first bite.

Gingerbread Protein Fudge

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Gingerbread Protein Fudge is a no-bake, spiced, and protein-rich dessert that delivers all the cozy flavors of classic gingerbread in a smooth, creamy fudge. Perfect for holidays or anytime you want a festive, healthy treat.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 12 squares
Category: Snacks, Dessert
Method: No-bake
Cuisine: American
Diet: Gluten Free

Instructions

In a mixing bowl, combine protein powder with ground ginger, cinnamon, nutmeg, cloves, and salt.

In a small saucepan over low heat, melt almond butter, coconut oil, molasses, and maple syrup until smooth.
Remove from heat and stir in vanilla extract.
Pour the wet mixture into the dry ingredients and stir until fully combined into a thick, smooth dough.
Line a small loaf pan or square container with parchment paper.
Press the mixture firmly into the pan in an even layer.
Add toppings like chopped nuts or white chocolate chips if desired.
Chill in the freezer for about 30 minutes or until set.
Remove from the pan and slice into squares.
Store chilled and enjoy!

Notes

For a vegan version, use maple syrup and plant-based protein powder.
Nut-free option: use sunflower seed butter or tahini.
To lower sugar, use sugar-free maple syrup or omit molasses.
Keep chilled for best texture as fudge will soften at room temperature.

Nutrition

Serving Size: 1 square
Calories: 140
Sugar: 8g
Sodium: 45mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg