These simple chocolate gingerbread bars are the perfect holiday treat. These gluten free bars are rich and chocolatey, with a little spice!
Preheat the oven to 350 degrees F. Place a piece of parchment paper in an 8 inch square baking dish so that it hangs over both sides.
Add the melted vegan buttery spread, unsweetened applesauce, and non-dairy milk. Stir until smooth.
Bake at 350 degrees F for about 24-29 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the bars to cool before slicing with a sharp knife.
Store leftover bars in an airtight container for up to five days.
You can freeze these - wrap each bar in waxed paper, then store in a ziploc freezer bag. They should stay fresh in the freezer for about 3 months.
Use any kind of chocolate chips you like - dark chocolate, chocolate chunks, or white chocolate chips will all work well.