I think gingerbread flavor is edging out pumpkin spice as my favorite holiday flavor and these candies are a HUGE reason.
I made these a few weeks back while I was house sitting. I had some coconut butter with me that I wanted to use up and I tried to think of things to do with it other than eat it with a spoon. Coconut butter looks like coconut oil but trust me, it is NOT the same thing. It does behave the same way as coconut oil though and hardens when it gets cold so I started playing with some candy ideas.
I found these cute Christmas molds (which were actually jello molds but whatever) and gingerbread candy was born. You can make these super fast as a healthy last minute holiday treat and no one will know you forgot you signed up to bring something to the office Christmas party.
If you don’t have candy molds or jello molds, ice cube trays work well too. Or you can roll them up into balls and freeze them that way. Heck, stick a toothpick in them and now you have gingerbread candy pops!
- 1/2 cup coconut butter (NOT OIL!!!)
- 1/2 cup almond butter
- 1/4 cup molasses
- 3/4 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/2 tsp vanilla
- Combine the coconut and almond butter in a small bowl and set aside. Pour the molasses into a small pot and heat over medium heat until it starts to bubble up.
- Let the molasses boil for about two minutes and then whisk in all the spices. Remove from heat and pour the molasses into the bowl with the coconut and almond butter.
- Stir to combine everything. It will thicken up and turn almost dough like. Once it reaches this point stop stirring and carefully (it will still be warm) press into your molds.
- Place the molds into your freezer for at least 30 minutes. Remove the candy from the molds and serve immediately or store in an airtight container in your fridge or freezer.