Gingerbread “Energy” Bars

Gingerbread Energy Bars
Gingerbread Energy Bars

The ingredient list was supposed to be simple.  Key word: Supposed.  Silly me, to think that gingerbread is something that can “simply” be made.  That it would require less than five ingredients.  Yes, I thought that.  And, honestly – there is probably someone somewhere in the universe that has perfected the “make gingerbread using less than 5 ingredients” technique.  That same person is probably super-fit, plans meals around micronutrients, runs 20 miles (a day!), and tracks down poachers in his/her spare time.

Oh, to live in the normal part of the universe.

I made these for my husband – who loves all things pumpkin, gingerbread, and baseball.  And Simpsons.  But, that’s another story.

Gingerbread Energy Bars
Gingerbread Energy Bars

Gingerbread Energy Bars

Bar Ingredients:

1 and 1/2 cups raw almonds
1 cup dates
1/2 cups raw sunflower seeds
1 Tablespoon maple syrup
2 Tablespoons coconut oil
1/4 cup water
1/2 teaspoon molasses
1 teaspoon ground chia seeds
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the Icing:

1/4 cup powdered sugar
1 teaspoon water
2 teaspoons melted coconut oil
1/4 teaspoon vanilla extract
a few dashes of ground cinnamon

Directions: Combine all ingredients for bars in a blender and *attempt* to blend until smooth.  This process will take patience, perseverance, and lots of pausing to scrape the sides down.  The dough is sticky and very dense.  I wasn’t able to get mine completely smooth, and so the texture is slightly chunky (which can be seen in the pictures).  They’re still good, nonetheless.

Next, line an 8 inch by 4 inch baking dish (basically – just use the smallest one you have) with plastic wrap, letting some of it drape over the sides.  Spoon dough into plastic-wrapped dish and *with wet hands* press down until dough touches sides of dish and is spread evenly.  Cover (with a lid – !?! – or MORE plastic wrap) and refrigerate overnight (or, at least a few hours).  Remove from dish using plastic wrap as a gurney and cut into 8 or 10 (or 6 for larger) bars using a non-serrated knife (works best.  Use this if you have it).

And now for the icing.  Add all ingredients for icing to a small mixing bowl.  Stir until smooth.  Refrigerate for *around* 10 minutes.  Spread icing evenly on all bars.  Then, refrigerate bars for 15-20 minutes (or until icing becomes hard).  Remove from refrigerator and individually wrap each bar with plastic wrap.  Store in a covered container in fridge for up to two weeks.  And, enjoy!

Makes – 6, 8, or 10 bars – depending on how big you make them.

Gingerbread Energy Bars
Gingerbread Energy Bars
Gingerbread Energy Bars
Gingerbread Energy Bars

Too complex?  Try these Too Easy Protein Bars.


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