These healthy gingerbread bites have a soft, chewy ginger and cinnamon filling that is high in protein thanks to the addition of collagen. They're coated in dark chocolate and topped with a pinch of flaked salt. These gingerbread bites are gluten free, dairy free, paleo friendly and no bake!
Over the past few years, gingerbread has become one of my favorite holiday flavors.
The combination of ginger, cinnamon, nutmeg and molasses sends my taste buds to heaven! Even though I didn't enjoy gingerbread as a kid, its flavor brings back fond Christmas memories from my childhood.
These healthy gingerbread bites are a healthy way to enjoy the flavor of gingerbread during the holidays. They consist of an almond butter and collagen filling that's flavored with warming spices like ginger, cinnamon and nutmeg. These bites are only sweetened with honey and molasses and are coated in dark chocolate.
If you're a gingerbread lover, then this recipe is just the one for you!
Why You'll Love these Gingerbread Bites
- gluten free and grain free - these bites are flourless
- paleo friendly - made with simple, wholesome ingredients you can feel good about eating
- no bake - these bites don't require any baking
- high in protein - each bite contains a good dose of protein thanks to the addition of collagen
Ingredients
Here's a list of what you'll need to make these protein gingerbread bites:
- cacao butter - this ingredient is what makes the filling for the bars solid (but still chewy) at room temperature. The best substitute would be coconut butter. Coconut oil won't work as well, as it's not as solid at room temp, but it can be used too.
- almond butter - use an almond butter that's just made from dry roasted almonds. If you need this recipe to be nut free, swap the almond butter for sunflower seed butter or tahini.
- manuka honey - or any raw honey
- molasses - for that gingerbread flavor
- vanilla extract - adds flavor
- collagen peptides - increases the protein and nutritional content. Some protein powders might work as a swap, but I haven't tried any substitutes.
- ground ginger
- cinnamon
- nutmeg
- salt - enhances the flavors
- dark chocolate - for the chocolate coating.
- coconut oil - thins the chocolate for the coating, but is optional.
- flaked sea salt - optional topping
How to Make Gingerbread Bites
To make these gingerbread bites, you'll need an 8" x 4" loaf pan lined with parchment paper, a mixing bowl, spatula and the required ingredients. Here are the step by step instructions:
- First, line a loaf pan with parchment paper.
- Melt the cacao butter, then combine all wet ingredients. Mix in the dry ingredients until well combined.
- Press the filling into your lined loaf pan. Place in the freezer to chill.
- Cut the chilled filling into bite sized pieces, then dip in melted chocolate.
- Drizzle remaining chocolate over the bars and add a pinch of flaked salt.
Storage
Store these chocolate gingerbread bites in an airtight container or bag. They'll last well in the fridge up to two weeks, or the freezer up to two months.
FAQ
Yes! Swap the almond butter for a seed butter such as sunflower seed butter.
Cacao butter is the fat derived from the cocoa or cacao bean. Despite its name, it does not contain butter - it's completely dairy free. Cacao butter is solid at room temperature, so perfect for achieving specific textures in recipes.
I have many recipes on my website that call for cacao butter. Such as: cereal granola bars, sunbutter cups, strawberry protein bars.
I have only tested this recipe with collagen, but some protein powders may work. If trying a protein powder, start with just ¼ cup in place of the collagen. Add more if necessary.
More Paleo Gingerbread Recipes
For more Paleo gingerbread recipes, check these out:
- Gingerbread Waffles
- Chocolate Gingerbread Truffles
- Healthy Gingersnap Cookies
- Gingerbread Protein Muffins
Enjoy!
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Collagen Gingerbread Bites (Paleo, Gluten Free)
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 18 bites 1x
Description
These gingerbread bites have a chewy almond filling flavored with molasses and warming spices like ginger and cinnamon. They're coated in dark chocolate and packed with protein from the collagen peptides.
Ingredients
Gingerbread Filling
- ½ oz cacao butter (about 1.5 Tablespoons, melted)
- ½ cup almond butter (just dry roasted almonds)
- 2 Tbsp Manuka honey
- 1 Tbsp molasses
- 1 tsp vanilla extract
- ½ cup collagen peptides
- 1 tsp ground ginger
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Chocolate Coating
- 5 oz dark chocolate
- 1 tsp coconut oil (optional to thin chocolate)
- flaked sea salt (optional topping)
Instructions
Gingerbread Filling
- Line an 8" x 4" loaf pan with parchment paper and set aside.
- Melt the cacao butter, either in the microwave at 20-30 second intervals, or on the stovetop, over low heat.
- Mix in the almond butter, honey, molasses and vanilla. Combine until smooth.
- Add in remaining filling ingredients. Mix until well combined.
- Scoop the mixture into your lined pan and use a spatula to press the filling down to the sides of the pan.
- Place the filling in the freezer for at least 30 minutes to set.
Chocolate Coating
- After the filling has chilled, melt the coconut oil and dark chocolate. You can melt them in the microwave at 20-30 second intervals, stirring between. Or place them in a small saucepan and melt on the stovetop, over low heat.
- Remove the filling from the freezer and cut into bite-sized pieces (I cut mine into 18 square pieces).
- Dip the fillings into the dark chocolate, coating them completely. Set them on a sheet of parchment paper for the chocolate to set.
- After all of the truffles have been dipped, drizzle the remaining chocolate over the top and add a pinch of flaked sea salt. (I poured the leftover chocolate into a small plastic bag, cut a hole in the end and piped it over each gingerbread bite.)
- Store in an airtight container or baggie in the fridge or freezer.
Katie
This collagen gingerbread recipe is easy to make and so tasty! Great for a healthy dessert. Hope you all love it!