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!