These super moist Flourless Chocolate Gingerbread Bars are a wholesome, vegan + gluten-free treat that'll satisfy your sweet tooth in no time!
Has the gingerbread season come and gone? Like when exactly does the gingerbread season officially end?
I pray it wasn't December 25th. Did I miss the cut-off?!
Worry not. I herby declare 2016 the year of bread. Yeasty bread. Garlic bread. Monkey bread. GINGABREAD.
Let's bring carbs back in style. Remember when they were cool? Remember in 1993 when it was cool to eat bread? When gluten wasn't synonymous with satan? Those were the glory days.
I've been fighting a virus all weekend. Having no appetite is the bain of my existance. I live to eat. Not eating makes me want to die. Now that I'm finally hungry again, I wanted some Paleo Pumpkin Bars like YESTERDAY but my obsession with all things chocolate and ginger lit a lightbulb in this bustling, bamboozling brain of mine.
I saw no reason in the world to not add heaps of cacao and ginger to the mix.
Back to the virus. It's leaving me less than verbose.
So I leave you with this pan of dreams that serves twelve, but realistically more like four. MUHAHA.
Serve these babies with some crusty bread and call it a meal. Insert heart eye emoji here.
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Flourless Chocolate Gingerbread Bars
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These super moist Flourless Chocolate Gingerbread Bars are a wholesome, vegan + gluten-free treat that'll satisfy your sweet tooth in no time!
Ingredients
- ¾ cup creamy almond butter
- ½ cup pumpkin puree
- ½ cup unsweetened applesauce (or 1 overripe medium banana)
- 1 tbsp blackstrap molasses
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 2 tbsp cacao powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- ¼ tsp cloves
- ⅛ tsp nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.
- Place almond butter, pumpkin, applesauce, molasses, maple syrup, and vanilla in a medium bowl. Stir until well-combined. Add the rest of the ingredients, stirring until smooth.
- Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.
Rachel Bessire says
These bars are so delicious! I love the dense texture and the combination of the chocolate and spices are on point.
Alexis says
I’m so glad you liked them, Rachel!
Kali says
These were outstanding! Ooey, gooey, chocolatey. I used 2 apple/sweet potato baby food pouches, perfect. I will definitely make this again. Thanks so much.
Alexis says
I’m so glad, thank you!
Lynda says
I found your website yesterday and tried the Coconut Lime Salmon and the Chocolate Gingerbread Protein Smoothie. Oh, it was yummy and my husband even enjoyed the salmon 😉 I wanted to try the Paleo Chocolate Gingerbread Bars, but I 'm having trouble locating pumpkin puree this time of year. Whole Foods, Trader Joe's and my usual grocery store do not have it in stock. Is there a substitute that I can use instead of pumpkin puree??
P.S. I love your website and I'm enjoying all your food blogs especially your trip to Italy.
Alexis says
Awwww such oldies but goodies! I'm so glad you found me. Regarding the pumpkin puree, if you can find butternut squash puree, that should work. Banana or applesauce may work but I've never tried them :/ I'm sorry!
Cassia Dee says
These are the perfect healthy bars because they satisfy chocolate and pastry cravings, but are also healthy enough that I feel good after I eat them! Not to mention, they're packed with protein, so I feel like I'm doing my body a service eating this instead of feeling like they're a cheat snack 🙂 I love this recipe so much, thank you for creating and sharing it with us!
Alexis says
SO happy you enjoyed them and that the swaps worked perfectly! Happy holidays 🙂
Hannah says
These were amazing! I haven't had brownies in a long time, and I love gingerbread, so I'm glad I found this recipe tonight! I did make a few substitutions: switched the measurements for the almond butter and applesauce, subbed 1/4 tsp monkfruit extract for the maple syrup, and used chopped unsweetened baking chocolate instead of the choc. chips. I'll definitely be making these again. Thanks!
Heather says
Delicious. Used only 1 tsp of ginger because I was scared but I think I'd go for it next time. Used sweet potato instead of pumpkin and banana for apple sauce. Will make again.
Alexis says
all of these subs sound so delish! Might try making them with sweet potatoes next time 🙂
Elle says
Looks yummy!!!What can be used in place of flaxseed and molasses?
Andrea says
These are in the oven as we speak, and oh my, they smell divine. I didn't have pumpkin, so I used sweet potato. We are having a snowstorm, so the wafting smell of gingerbread is just perfect!
Emma says
Gingerbread season, pumpkin season, chocolate peppermint season...they aren't seasons, they are LIFE!