8 years ago

Chocolate Gingersnap Bars
[Vegan]

MR By: Marie Reginato

Author Bio

Marie is a food photographer in San Francisco, CA, and the author of 8thandlake, a... Read More

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A stack of square vegan Chocolate Gingersnap Bars, rich brown in color, topped with visible chopped nuts and seeds, on a light background.

2-chocolate-gingersnap-fall-bars_www-mariereginato

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Chocolate

Chocolate Gingersnap Bars [Vegan]

Dairy Free

Winter spiced Chocolate-Gingersnap Bars perfect for the holiday season. A healthy granola bar filled with chunks of hazelnuts, pumpkin seeds and pecans, and seasoned with holiday spices.

Ingredients You Need for Chocolate Gingersnap Bars [Vegan]

1 & 1/4 cup medjool dates, pitted
1/2 cup + 1 tablespoon cacao powder
1/2 cup + 2 tablespoons cup coconut oil, melted
1 cup pumpkin seeds
1 cup hazelnuts
1 cup pecans
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon all spice
1/4 teaspoon nutmeg
sea salt

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How to Prepare Chocolate Gingersnap Bars [Vegan]

First add the coconut oil, cacao and dates into the food processor and blend until well combined, about 1 minute. Then add in the nuts, seeds and spices, and pulse until they are mixed into the batter, but still remain crunchy. Now pour the batter onto a lined baking pan.
Press the batter into the pan - keeping the bars in 3/4 inch thick pieces - and sprinkle the top with extra nuts and seeds. Store the bars in the freezer for an hour. Cut them into squares and enjoy! I like to store mine in the freezer or fridge to stay cool.