Skip the dough rolling and cookie cutters with these Paleo Gingerbread Bars! Full of classic gingerbread flavor, these soft, fudgy bars are frosted with a simple coconut butter icing.
Well friends, Christmas is just days away.
Is your shopping done? Is your menu planned out?
I’ve got lasagna to make for dinner tomorrow night, a salad to whip up for Christmas Eve dinner and then chocolate chip pancakes to make for Christmas morning. And of course that’s not even mentioning the few desserts that I have planned – these Paleo Gingerbread Bars included! It’s going to be a yummy next few days 😉
Ninja and I are actually heading out to San Francisco next week so I am going to be pretty scarce on the blog until next Friday. I’ve got one post scheduled to post on Tuesday, but then Ninja and I are gone until Thursday evening, so I won’t be near my computer for a few days. That being said I’ll do my best to keep up with blog reading on our down time – if we have any!
Sometimes a full unplug from technology is really the only way to go.
So I really hope that you don’t have your entire Christmas menu planned out just yet, because these Paleo Gingerbread Bars absolutely need to be on the desserts list!
So do those Chocolate Peppermint Biscotti by the way. I’m making another batch of those this weekeend too, though I can’t decide if it’s more for me or to share with my family 😉
Unlike the crunchy biscotti though, these Paleo Gingerbread Bars are some of the softest and fudgiest paleo bars that I’ve ever made. I don’t bake with almond flour too often because of the price [and my obsession with all things oat flour] but everytime that I do I’m reminded of how incredible a texture it creates. These bars are the perfect example of that!
The other thing that I absolutely adore about these paleo gingerbread bars is that they are only slightly sweet, which yields to the gingerbread spices in them. You guys know already how big of a spice lover that I am and similar to the Gingerbread Quinoa Bark, the flavors in these gingerbread bars are by no means subtle! They really do remind me of gingerbread cookies – just without all the necessary prep and work! I love a good cookie don’t get me wrong but with all of the other things you have to prepare for Christmas, sometimes a simple dessert is the best way to go.
And what’s simpler than one bowl? 😉
And then of course there’s the icing. What gingerbread cookie is complete without some?!
These bars don’t actually have icing per say, but rather a mixture of coconut butter, spices and maple syrup for added sweetness. I actually think that the frosting is what makes these bars, so don’t skip it! Also, depending on whether you want the bars frosted or iced, you could double the icing and completely cover the bars to turn them more into frosted gingerbread bars than the simple iced bars that I’ve made them as. Up to you to decide 🙂
Today and tomorrow are my last two days of work before my mini-vacation and I’ve still got plenty to do before Christmas, so I’m off to tackle the to-do list – starting with the dreaded grocery store! Seriously – why did I save my grocery store shopping until the weekend of Christmas? Good lord….
I hope that you all have a beautiful holiday with your friends, families and significant others. Do yourself a favor – unplug for a few days, eat a tad bit too much, move a little, laugh until you cry and spend all the time with your loved ones as you can.
Merry Christmas, friends!
- 1¾ cup almond flour
- ⅓ cup coconut sugar
- 2 eggs
- ½ cup almond butter
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- ¼ cup almond milk
- 1 teaspon baking powder
- 1 teaspoon ginger
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- For the Icing:
- 2 tablespoons coconut butter
- 1-2 tablespoons almond milk
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper or spray with cooking spray.
- In a bowl, beat together the almond butter, coconut oil, coconut sugar, eggs, milk and vanilla extract until smooth. Add the almond flour, baking powder, salt and spices. Mix until well incorporated.
- Pour batter into baking dish. Bake for 25-30 minutes or until toothpick comes out clean.
- While bars are baking, whisk together the icing ingredients. Add milk as needed to thin to desired consistency. Once bars have cooled, drizzle icing over top and slice into 12 bars.
Are you cooking/baking for Christmas?