Gingerbread Protein Fudge

This delicious Gingerbread Protein Fudge combines the warm, spiced flavors of gingerbread with a creamy, protein-packed base.

This no-bake recipe is easy to make, perfect for meal prep, and stores well in the freezer for quick treats whenever you need them.

Inspired by this adorable gingerbread mold, I couldn't resist turning my protein fudge recipe into delicious gingerbread fudge boys!

Jump to:

• Ingredients
• Equipment Needed
• Instructions
• Additional Notes
• Ingredient Substitutions
• Recipe Variations
• Storage Info
• Recipe

Ingredients

Vanilla Whey Protein Powder

Vanilla whey protein provides the base for the fudge, adding structure and a smooth texture while boosting the protein content.

Vanilla Rice Protein Powder

A small amount of rice protein helps balance the stickiness of the whey protein and improves the overall consistency of the fudge.

Ground Cinnamon

Cinnamon adds warmth and depth, creating the signature spiced flavor of gingerbread. I love this Vietnamese cinnamon for its bold flavor.

Ground Ginger

Ginger provides a bold and spicy kick that defines the gingerbread taste.

Ground Allspice

Allspice enhances the spice blend with subtle hints of nutmeg, cinnamon, and cloves in one convenient ingredient.

Ground Cloves

Cloves contribute an intense, slightly sweet spiciness that deepens the flavor profile.

Sea Salt

A pinch of salt balances the sweetness and intensifies the other flavors.

Water

Water helps bind the dry ingredients and adjusts the consistency of the batter.

Raw Cashew Butter

Cashew butter creates a smooth, creamy texture and adds a neutral base that allows the spices to shine.

Molasses or Raw Agave Nectar

Molasses adds a rich, dark sweetness and enhances the gingerbread flavor. Agave nectar can be used for a lighter, slightly different taste.

Coconut Butter (optional)

Warm coconut butter in a piping bag is great for making the details on the gingerbread fudge boys.

Equipment Needed

Mixing Bowls

Use one for the dry ingredients and another for combining everything. This keeps the process organized and prevents clumping.

Silicone Mold or Parchment-Lined Pan

A silicone mold makes it easy to shape and remove the fudge, while a parchment-lined pan allows you to cut it into squares or use cookie cutters.

Mixing Spoon or Spatula

These are essential for thoroughly combining the ingredients and scraping down the sides of the bowl. I like this spatula set.

Freezer

Freezing is necessary to set the fudge and achieve the right texture.

Instructions

1. Mix the whey protein powder, rice protein powder, spices, and salt in a mixing bowl.

2. Add 2 tablespoons of water and stir until evenly combined.

3. Stir in the cashew butter and molasses until the batter is smooth. If the batter is too thick, add another tablespoon of water.

4. Spoon the batter into a silicone mold or a parchment-lined pan. Press it down evenly as much as possible.

5. Freeze for 2 hours, then press the fudge more into place in the mold if needed.

6. Freeze for several more hours or overnight. The fudge is ready when it releases cleanly from the mold or can be easily cut from the pan.

7. Enjoy! Store leftovers in the freezer.

Additional Notes

When you first spoon it into the mold, the fudge will likely be too sticky to press all the way into the mold. In that case, let it freeze for a couple of hours and then press the fudge into place. To make the shape without the mold, you could make a tray of fudge and use a mini gingerbread man cookie cutter once the fudge is firm!

To complete the gingerbread look, I've iced the fudge boys with coconut butter (not included in the macros). But I assure you, the fudge will be just as delicious if cut into squares, like my chocolate protein fudge. Delicious, I tell you!

This recipe is similar to my chocolate protein fudge in that it has a base of whey protein and nut butter. Instead of cocoa I added a tablespoon of vanilla rice protein; this is to dry out some of the stickiness from the whey powder. Coconut flour would likely have the same effect.

As I did with my gingerbread protein cookies, I'm using raw cashew butter here for its mild taste. The spices really overpower the taste of the cashew butter and whey protein, and the result is a deliciously gooey spiced fudge!

Ingredient Substitutions

Whey Protein Powder: Use a whey-casein blend or casein powder for similar results. Vegan protein powders are not recommended due to texture issues.

Cashew Butter: Substitute almond butter, peanut butter, or another nut butter, though the flavor will be more pronounced.

Molasses: Replace with agave nectar or honey for a slightly different sweetness profile.

If you like gingerbread, you must give this Gingerbread Protein Fudge a try!

Recipe