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Gingerbread Bars

5 Minute Read

Written by Abby

These no bake gingerbread bars highlight the holiday season's warm flavors, with an almond + date crust and creamy gingerbread filling made from cashews, coconut milk, and date syrup.Vegan, Paleo, Refined Sugar-Free.
It's beginning to look a lot like...GINGERBREAD...in cookie, bread, bars, muffins, and truffles galore! We've partnered with our friends Edward & Sons to bring you deeee-licious gingerbread bars that are no bake, vegan, paleo, and refined sugar-free! Full of flavors that embody the holiday season and made with wholesome, natural ingredients, these bars will be your new favorite gingerbread dessert😋
 
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The crust is made out of Joolies dates, almonds, coconut flour, cinnamon date syrup, cinnamon and ginger. This simple combo works well to really elevate the flavors in this dessert. 
 
The filling is a delicious combination of cashews, coconut milk, cinnamon date syrup, coconut oil, and spices which create that silky smooth texture. You would never guess was made from nuts!
 
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Ingredients for the crust:  

    1. Joolies Pitted Dates
      • The only natural sweetener needed. Don't forget to soak in warm water first! Why soak them? Well while they are juicy beforehand, this step allows them to become extra-hydrated to create the perfect texture for the bliss balls.
    2. Raw Almonds
      • We recommend using raw almonds to avoid any added oils or salt! It also supports a healthy gut, Omega-3 levels, and help control blood sugar levels thanks to its slow-digesting properties 👏
    3. Joolies Cinnamon Date Syrup
    4. Let's Do Organic Coconut Flour
      • This acts as a great binder to get the perfect texture, plus coconut flour is high in fiber, protein, making it a great alternative for wheat flour.    
    5. Cinnamon + Ginger 
      • Don't forget the spices! Adding these into the crust will help create a stronger gingerbread flavor profile. 
    6. Almond Milk
      • We went with an almond milk for this one, but use whatever floats your boat! There's coconut, macadamia, or other blends that work just the same.

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Ingredients for the filling:

    1. Raw Cashews 
      • Be sure to soak these in filtered water for at least 2 hours beforehand. If you are soaking longer than 2 hours, place them in the fridge
    2. Native Forest Organic Classic Coconut Milk 
      • We love this coconut milk because it has no added sugar, organic, and kosher certified! Be sure to use the cream and water when adding to the mix.
    3. Joolies Cinnamon Date Syrup
      • The one and only natural sweetener for our filling--made up of just medjool dates + cinnamon!
    4. Coconut Oil
      • You want this to be melted, so pop it into the microwave for 40ish seconds then pour directly into the mix. As an alternative, you can use avocado oil.
    5. Apple Cider Vinegar
    6. Cinnamon + Nutmeg + Ginger
      • The combination of these spices will give us that yummy gingerbread flavor we love.
    7. Vanilla + Sea Salt
      • These help to compliment the other flavors!

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If you make this holiday treat, be sure to tag both of us on Instagram @jooliesdates and @edwardandsons and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
 
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Gingerbread Bars

Vegan, Paleo, Grain-free, Refined sugar-free

  • prep time: 2.5 hours
  • chill time: 5+ hours
  • total time: 7.5+ hours
Servings: 9
 
INGREDIENTS:

Gingerbread Crust 

Gingerbread Filling

  • 2 cups raw cashews (soaked overnight or in hot water for 2 hours)
  • 1 cup Native Forest Organic Classic Coconut Milk 
  • 1/2 cup Joolies Cinnamon Date Syrup
  • 1/4 cup maple syrup (or omit and add more date syrup)
  • 1/4 cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • toppings: crumbled gingerbread cookies,  pecans halves.
DIRECTIONS:
  1. Soak cashews overnight or for 2 hours in hot water. 
  2. Next, line an 8 in. square baking pan with parchment paper.
  3. In a food processor, combine medjool dates and almonds and pulse until finely chopped, next add the date syrup, ginger and cinnamon. Pulse again. Add in almond milk if needed or additional date syrup until a thick ball forms. Press the crust into the bottom of the pan on top of parchment paper.
  4. Drain cashews and rinse with cold water. Place the cashews in a high speed blender with coconut milk and all the additional ingredients. Blend on high until no clumps remain. If your blender isn’t strong enough, strain the mixture to get the clumps out so you have an extra creamy filling.
  5. Pour the gingerbread cheesecake filling on top of the crust, spoon the top with a spatula until smooth. Freeze overnight, or at least 5 hours.
  6. In a food processor, pulse gingerbread cookies until you have cookie crumbles. Once the bars have set, cut into squares and garnish with cookie crumbs and pecan halves.
  7. Let the bars thaw at room temperature for 10+ mins before serving or enjoy right out the freeze for an ice cream texture. Enjoy!
 
Store in the freezer and thaw for the best texture and taste!