Description
Healthy gingerbread cookie bars with a chewy coconut-pecan crust that's topped with a dairy free icing. Paleo, Vegan and no bake!
Ingredients
Gingerbread Cookie Crust
- 1 cup unsweetened shredded coconut
- 1 cup raw pecans
- 1 cup Medjool Dates (about 11)
- 1 Tbsp molasses
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp salt
Gingerbread Frosting
- 1/2 cup coconut cream*
- 1 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- 2 Tbsp powdered sugar**
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
Instructions
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Line an 8" square or 7" x 11" baking pan with parchment paper, set aside.
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Make the Crust: In a food processor or high powered blender, combine all of the crust ingredients. If the dates are a bit stale (firm), then either warm them in the microwave for 5 seconds, or place them in a cup of hot water to soften. If softening them with water, be sure to remove ALL of the moisture.
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Blend the crust ingredients, stopping every now and then to scrape down the sides. The crust is ready when the mixture starts to clump and it can be pressed together to hold it's shape.
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Firmly press the crust into the lined baking dish. I find this easiest to do by grabbing another sheet of parchment, laying it on top of the crust and using my hands to press it down. To get the crust super smooth, use a cup or flat object.
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Make the frosting: Combine all frosting ingredients in a small bowl and whisk until smooth. The frosting will be quite runny, but will firm up when chilled.
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Pour the frosting over the crust. Then, place the bars in the fridge and chill overnight, or for at least 4 hours.
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After chilling, remove the gingerbread cookie bars from the pan and cut to desired size.
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You can top them with extra cinnamon for a more finished look.
Notes
*Just the cream from a can of full fat coconut milk or coconut cream
**For a paleo friendly powdered sugar, use powdered coconut sugar or powdered monk fruit sweetener