Chocolate gingerbread bars are thick, chewy, and so decadent! These are a great treat for the holidays or for anytime!
I was in a baking mood the other day…do you ever get that way? Where you just want to bake something yummy and have your house smell awesome?
Anyway, I was looking at my spices, and I realized that I don’t use ginger very much (except at Christmas, for gingerbread). Then I remembered these this bar recipe that I used to make and love, and I thought I could change the recipe around to make it gluten free, vegan, and almost refined sugar-free.
This recipe worked very well with the gluten free and dairy free substitutions! I used Earth Balance vegan buttery spread and unsweetened coconut milk. My gluten free flour blend will work well in this recipe, or if you have a blend you love, that should be okay, too!
Will coconut flour work in this recipe?
No, I don’t recommend coconut flour. Without eggs, coconut flour tends to produce dry, flat baked goods.
These chocolate gingerbread bars were a huge hit with my family! They’re rich, chewy, and have a hint of spice that goes so well with the chocolate.
What to serve with these chocolate gingerbread bars:
These are delicious plain, but you could drizzle some vanilla icing on top, or serve them with a scoop of vanilla ice cream.
How to store leftover gingerbread bars:
These will stay fresh if you store them in an airtight container or a ziploc bag. They should stay fresh for about 5 days.
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Chocolate Gingerbread Bars.
- 4 tablespoons vegan buttery spread melted
- 1/4 cup unsweetened cocoa powder
- 3/4 cup gluten free flour spooned and leveled
- 1 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar
- 1/4 cup unsulfured molasses
- 3 Tablespoons prune puree or applesauce
- 1/4 cup non-dairy milk I used SO Delicious unsweetened coconut milk from the refrigerator section
- 1/2 cup dairy free chocolate chips
Preheat the oven to 350 degrees. Place a piece of parchment paper in an 8 inch square baking dish so that it hangs over both sides.
In a large bowl, whisk together the gluten free flour, cocoa powder, coconut sugar, baking soda, ginger, and cinnamon.
Add the melted vegan buttery spread, prune puree, and coconut milk. Stir until smooth.
Stir in the dairy free chocolate chips.
Spoon the batter into the prepared pan, and smooth it out with the back of a spoon.
Bake at 350 degrees for about 24-29 minutes, or until a toothpick inserted in the middle comes out clean.
Store leftover bars in an airtight container for up to five days.
I think you’ll love these chocolate gingerbread bars. They’re:
- like a brownie and gingerbread cookie all rolled up in one
- perfect for the holidays
- gluten free, vegan, and top 8 allergy friendly!