Low-Carb Gingerbread Fudge

Step 1Prepare the Almond & Cashew Butter or simply use roasted almond butter.

Step 2Add about a third of the butter to a saucepan with the sweetener, and melt over low heat, stirring consistently until the sweetener has melted and formed a smooth paste.

Step 3Add the remaining ingredients, and return to a low heat, stirring. Note that you can use a double boiler for this, or hold the saucepan about 2.5 cm/ 1 inch over the hot plate — it doesn’t take very long to come together. If the mixture gets too hot it can separate, so be careful to not get the heat too high.

Step 4Once the butter has melted and the ingredients have all mixed together, remove from the heat.

Step 5Pour into a small lined tray, such as a loaf tin, or individual moulds, and set in the freezer at least an hour.

Step 6Once set, sprinkle with extra salt if using, and cut into squares or logs.

Step 7Store up to 10 days in the fridge, or up to a month in the freezer.
If you're this fudge as a gift, you can wrap them in candy paper and tie with a string!