The Best Mince Pie Freezer Fudge (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 1 batchCategory: Desserts
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This delicious Mince Pie Freezer Fudge is so easy to make and requires just a handful of ingredients!

I like to call this ‘fudge’ as that is what it resembles most in terms of texture, however, you only have to look at the method and ingredients to know this is not fudge in the traditional sense but a frozen nutrient dense version!

This recipe is based on my Chocolate Chip Peanut Butter Freezer Fudge recipe which you can find here. I have made a couple of different versions of this freezer fudge in the past, such as this Festive Gingerbread Fudge, (which is a firm favourite of mine), and love it as a quick easy no bake treat. I could not resist creating a new version based on Mince Pies as I just knew the flavours would work perfectly!

Usually when I make my freezer fudge recipes I use peanut butter, however, I opted to use cashew butter in this mince pie version as it has a much subtler flavour and I thought the peanut butter might be a little overpowering. Having said that, if you would prefer to use peanut butter, (or any other kind of nut butter), in place of the cashew then feel free to try it! If you are unable to eat nuts you can still enjoy this recipe using tahini in place of peanut butter – just ensure to avoid the oil when you are scooping the tahini out of the jar.

It is easier to just use a shop bought jar of mincemeat in this recipe, however, if you want to try and make your own why not give my Orange & Amaretto Mincemeat a try? You can find the recipe for it in my Mince Pie recipe here. Alternatively, you could do a little cheat by simmering one handful of sultanas over a low heat with one tablespoon of butter, two tablespoons of light brown sugar or coconut sugar and a little bit of grated orange zest. After ten minutes, remove from the heat and allow to cool before stirring the sultanas through the sticky dough.

It is best to keep this in the freezer and just allow it a few minutes to thaw out before eating. I have pressed this into an 8″ x 8″ tray before, however, it results in a very thin fudge so I find it is better to press this into a tray with individual squares as you can create thicker portions!

If you are conscious of your protein intake and fancy experimenting with some protein dessert recipes, why not take inspiration from this Chocolate Chip Protein Fudge recipe and try swapping the coconut flour used in this recipe for a vanilla protein powder when making this Mince Pie Fudge.

If you like this dessert and are looking for other mince pie flavoured sweet treats you may be interested in my Mince Pie Brownies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 4 tbsp cashew butter (heaped)
  • 2 tbsp mincemeat
  • 2 tbsp maple syrup
  • 1 + 1/2 tbsp coconut flour
  • 1 tsp coconut oil (melted)

Method

  1. Add the peanut butter, maple syrup, coconut flour and melted coconut oil to a mixing bowl and combine until a sticky mixture forms
  2. Stir in the mincemeat and mix well, ensuring it is evenly distributed throughout. If the mixture seems too wet, add a little more coconut flour until it has the consistency of a sticky dough
  3. Scrape the mixture into a lined tray, ensuring it is smooth on top
  4. Place in the freezer to set for a minimum of one hour

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