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
- 1/2 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.
These look delicious!! Hope you feel better soon 🙂
I hate how certain foods are only supposed to be eaten at certain times!! Pumpkin and gingerbread all year long!
I hate how certain foods are only supposed to be eaten at certain times!! Pumpkin and gingerbread all year long!
It’s never a bad time for gingerbread!
It’s never a bad time for gingerbread!
Gingerbread season definitely lasts far beyond December in my household, and even if it didn’t, seeing these mouth-watering bars would have changed my mind! These look impossibly chewy and oh-so-flavorful!
Gingerbread season definitely lasts far beyond December in my household, and even if it didn’t, seeing these mouth-watering bars would have changed my mind! These look impossibly chewy and oh-so-flavorful!
I’m not much for regarding food seasons. I’m the person who will eat chili in the middle of a Dallas summer.
I’m not much for regarding food seasons. I’m the person who will eat chili in the middle of a Dallas summer.
OMG…yes and please!
OMG…yes and please!
I have been saving a can of pumpkin from November to make your Paleo Pumpkin bars, adding these to the list as well! You are probably right in that I will eat approximately 3/4 of the pan within two days.
I have been saving a can of pumpkin from November to make your Paleo Pumpkin bars, adding these to the list as well! You are probably right in that I will eat approximately 3/4 of the pan within two days.
I have no idea when the gingerbread cut off is, but these sound fantastic. Feel better soon–I feel a cold coming on as well thanks to the weather being all over the place!
I have no idea when the gingerbread cut off is, but these sound fantastic. Feel better soon–I feel a cold coming on as well thanks to the weather being all over the place!