• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the fudge out easier for cutting. Or use a silicon candy mold.

  Add the dates, almond butter and spices to a food processor and blend until you have a dough like mixture.

  Transfer the mixture into the lined pan and place in fridge or freezer while you melt the chocolate coating.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, remove the gingerbread fudge from the freezer and remove from pan using the parchment paper handles. Cut into 10 bars or more smaller squares. Or pop out of candy mold.

  Skewer each bar or use 1 or 2 forks to hold each one and dip into the melted chocolate. Turn each bar over until it is all coated in chocolate. Or hold the bar over the melted chocolate with a fork and spoon the chocolate over each bar.

  Sprinkle with sea salt/and or chopped nuts while the chocolate is still wet so they stick.

  Place back in the freezer until the chocolate coating has hardened.

  Keep stored in an airtight container in the fridge for up to 1 week. Or in freezer for up to 2 months.