Grain Free

Gingerbread Bars

Ingredients

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

Directions

Preheat the oven to 350 degrees and line an 8×8 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.

Nutty Sweet Vegan Protein Bars

Ingredients

⅓ cup almond butter

1 cup cashews

½ cup pitted dates (I like medjool)

¼ tsp nutmeg

3 tbsp vegan protein powder (I used Welleco Protein, Vanilla)

1.50 tbsp coconut oil

Directions

1. Combine the dates, cashews, and coconut oil in a food processor and pulse until they are each finely ground. Do not overmix or the cashew will turn into butter! You just want it to look like ground up seashells (weird analogy?!)

2. Add in the rest of the ingredients and pulse to combine them. You will see flecks of the ingredients in the mix and that’s how we want it to be!

3. Line a 8×8 pan with parchment paper. I take one sheet, rip it in half, and make a cross shape in the dish. So I can lift from all sides, without any folds.

4. Take the mix and press it into all corners of the pan until flat across.

5. Set it in the fridge until it has “set” — about 30min to an hour.

6. Using the overhanging edges of the parchment paper, lift the bars and parchment out of the dish.

7. Cut into rectangles and store in an air tight glass dish in the fridge! You can also repurpose the parchment paper as I’ve done in these above photos by wrapping the bars individually for a little extra special touch!