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
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.
Too complex? Try these Too Easy Protein Bars.