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    Home » Recipes » Dessert Recipes

    Vegan Chocolate Gingersnap Bars

    Published on November 29, 2018 by Kate, Updated on December 15, 2022 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic for vegan chocolate gingersnap bars

    These vegan Chocolate Gingersnap Bars are just what you need in your life right now!  All the flavor and decadence of the holidays without refined sugar, gluten or dairy!  Hazelnuts, pumpkin seeds, and pecans combine with dates, coconut oil, and cacao powder to fuel your body and delight your tastebuds!

    wide overhead shot of chocolate gingersnap bars on a white plate with pumpkin seeds and hazelnuts scattered around

    Super excited to share this vegan chocolate gingersnap nut bar recipe with you today!  However, this recipe actually isn't mine - I'm sharing it with permission as part of The Ultimate Vegan Cookbook review (you can click on the cookbook photo to learn more about it):

    How these chocolate gingersnap bars taste:

    1. Chocolatey
    2. Crunchy-munchy-chewy
    3. Gently spicy
    4. Totally addictive in the healthiest sort of way

    side view of stacked chocolate gingersnap bars with hazelnuts and pumpkin seeds in the foreground

    More cinnamon-spiced vegan treats: Vegan Apple Sticky Buns

    How to make these fabulous Chocolate Gingersnap Bars?

    First, grab your spices and measure them into a small dish.

    overhead view of measured spices for gingersnap bars

    Mix the spices all together, then set aside.

    overhead view of mixed spices with whisk beside

    In your food processor bowl, place pitted dates, cacao powder, and melted coconut oil.  Process for 1-2 minutes or until dates have a smooth texture.

    overhead view of dates, cocoa powder and coconut oil for gingersnap bars in food processor bowl

    Now add the hazelnuts, pumpkin seeds, pecans and the spice mix.

    overhead view of nuts and seeds with spice mix in food processor bowl

    Pulse until everything is well combined but be sure to leave some texture!  Those chunky bits are great.

    overhead view of chopped mixture for gingersnap bars in food processor bowl

    Pour the mixture into a lined 8X8 pan.

    overhead view of gingersnap bar mixture in lined baking dish

    Press firmly with your fingertips to compact the bar mixture to about ¾ inch.  Place in the freezer for an hour.

    overhead view of gingersnap bar mixture pressed firmly into lined baking dish

    Remove from the freezer and cut up your lovely bars!!  Don't they look just amazing??!!!

    overhead view of gingersnap bars cut up on top of parchment paper

    Keep them in the refrigerator or freezer to enjoy guilt-free bliss whenever you like!  Absolutely delightful and approved by my littles also!

    How long will these chocolate gingersnap bars keep?

    You can store in a covered container in the refrigerator for up to 7 days or in the freezer for up to four months!

    closeup overhead view of gingersnap bar being held between fingers

    If you are interested in finding out more about the cookbook this recipe came from, be sure and visit the authors info page for more info!  It's an amazing resource and would make an awesome gift!

    overhead shot of cut vegan chocolate gingersnap bars with nuts, dates, seeds, and napkin surrounding

    Thanks for joining me and I hope you try these yummy bars!

    IF YOU ENJOYED THIS POST, YOU MIGHT ALSO LIKE:

    • Vegan chocolate popcorn balls
    • Vegan Chocolate Peanut Butter Pie
    • Vegan Mozzarella Cheese
    • Epic Vegan Jerky
    • Easy Buttermilk Vegan Biscuits!

    If you’ve tried these Vegan Chocolate Gingersnap Bars or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side shot of stacked vegan chocolate gingersnap bars

    Vegan Chocolate Gingersnap Bars

    Fuel your body with these delicious but guilt free Vegan Chocolate Gingersnap Bars.  All the flavor and decadence of the holidays without refined sugar, gluten or dairy!  Hazelnuts, pumpkin seeds, and pecans combine with dates, coconut oil, and cacao powder for the perfect healthy bar.
    5 from 4 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Freezer time: 2 hours
    Total Time: 10 minutes
    Servings: 12 people
    Calories: 279kcal
    Author: Marie Reginato

    Ingredients

    Spice Mixture

    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon allspice
    • ¼ teaspoon ground nutmeg
    • 1 pinch sea salt

    Bar Mixture

    • ½ cup plus 2 tablespoon Coconut oil, melted
    • ½ cup plus 1 tablespoon Cacao Powder
    • 1 ¼ cups Medjool dates pitted
    • 1 cup hazelnuts
    • 1 cup pumpkin seeds
    • 1 cup pecans

    Instructions

    • In a small bowl mix together spices and salt.  Set aside.
    • Add coconut oil, cacao, and pitted dates to food processor bowl and blend until dates are smooth, about 1 minute.
    • Now add nuts, seeds, and spice mix and pulse until well mixed but retains texture!  (The chunky pieces are great!)
    • Pour bar mixture into lined 8X8 dish and use fingertips to press firmly to ¾ inch thick. Sprinkle the top with extra nuts and seeds if desired.
    • Place bars in the freezer for an hour, cut into squares and enjoy!  Store in the refrigerator or freezer.

    Notes

    When making this recipe, I substituted Cacao Powder for Cocoa Powder and it worked great!
     
    Please note:
    The recipe instructions vary slightly from the directions in the recipe book.

    Nutrition

    Serving: 1bar | Calories: 279kcal | Carbohydrates: 17g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Sodium: 4mg | Potassium: 306mg | Fiber: 4g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 1.8mg
     

     

    More Vegan Dessert Recipes

    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Vegan Blueberry Muffins
    • Vegan Lemon Poppy Seed Loaf

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      Recipe Rating




    1. Linda and Alex @ Veganosity

      November 29, 2018 at 11:26 am

      Great post! We're so happy you like our cookbook! 🙂

      Reply
      • Rebecca

        November 29, 2018 at 12:14 pm

        Thx!! Yes, it's awesome!! Truly an ultimate resource!

        Reply

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