Christmastime has me craving all things ginger and spice. I tried this recipe a few different ways, had about 4-5 folks recipe test with me, and unanimously landed on the simple fact that butter makes this recipe have the best texture and flavor. I mean, it’s butter. Who is gonna argue with butter.

These bars are taken to the next level when you use Honey Mama’s Ginger Cardamom Bar crumbled on top. It gives it such a rich flavor that’s sure to have people asking “what’s in those?” because it’s truly got a unique profile with the addition of cardamom.

I hope you all love these as much as we do! And they’re healthy enough you just go right ahead and have them with your warm cup of morning coffee (or matcha). 🙂

AuthorRachel StricklinCategoryBaked Goods, Gluten Free, Grain Free, Holiday, Paleo

Yields1 Serving

Bars :

1 ½ cups almond flour

¼ cup coconut flour

¾ tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

⅛ tsp all spice

½ tsp baking soda

½ tsp fine sea salt

1 stick grass-fed butter

½ cup date sugar (or coconut)

2 eggs

2 tbsp black-strap molasses

Icing/Crumble Top :

2 tbsp coconut butter

2 tsp maple syrup

½ Ginger Cardamom Honey Mama's Bar

Preheat the oven to 350 degrees and line an 8x8 glass baking dish with parchment paper.

Gently melt the butter and combine with date sugar, eggs, and molasses until combined. Add in all the dry ingredients and mix until well-incorporated. Pour into the baking dish, pressing it into all sides. Heat on the center rack of the oven for 22 minutes. Allow it to cool for 10 minutes and while it is cooling, melt the coconut butter and combine it with the maple syrup until it ha a slightly runny consistency (do not overheat it!) Chop up 1/2 of the Honey Mama's Bar. Pour the coconut butter/maple syrup mix over the top of the bars and then sprinkle the chocolate crumble evenly across the bars.

Ingredients