These healthy gingerbread protein bars have a chewy gingerbread base that's topped with a fudgy chocolate coating. The base is made with almond butter, pea protein and a blend of earthy spices for that traditional gingerbread flavor. This protein bar recipe is gluten free, dairy free and paleo friendly.
I love making my own protein bars, especially when I can make seasonal ones like these gluten free gingerbread protein bars!
These protein bars have a soft, chewy texture and mild gingerbread flavor. The base is made with almond butter, pea protein and warming spices like ground ginger and nutmeg. The bars are then topped with a fudgy chocolate topping and I always like adding a sprinkle of flaked salt too.
Why You'll Love these Gingerbread Protein Bars
- gluten free and grain free - made without oats and without flour
- dairy free - they use pea protein instead of whey to keep the recipe dairy free
- easy to make - no baking or complicated steps
- perfect gingerbread flavor - the gingerbread flavor is noticeable but not overpowering
Ingredients
The full recipe for these gingerbread protein bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond butter - I recommend a drippy almond butter made with just dry roasted almonds. You will need almond butter for the base and the topping.
- maple syrup - to sweeten the base
- molasses - for the gingerbread flavor
- vanilla extract - for flavor
- water - to thin the dough for the base
- protein powder - I recommend pea protein for this recipe. Pea protein is very absorbent, so using a different type of protein powder may not give desirable results.
- ground spices - ginger, cinnamon and nutmeg
- dark chocolate - for the topping.
How to Make Gingerbread Protein Bars
These bars don't require any baking! You'll need a mixing bowl, spatula, loaf pan lined with parchment paper and the listed ingredients.
- First, line an 8" x 4" loaf pan with parchment paper and set aside.
- Combine all ingredients for the base in a large mixing bowl. Mix with a spatula until well combined.
- Press the dough for the base into your lined baking loaf.
- Melt the dark chocolate for the coating, then mix in the almond butter. Spread the chocolate topping over the base.
- Chill the bars overnight, or for at least 1 hour. Then cut to desired size.
Tips and Tricks
- Use a drippy almond butter - this will give the base the best texture!
- Use pea protein - this recipe has been formulated with pea protein, so you're going to get the best results by using that type of protein powder. I have a huge collection of pea protein recipes you can check out HERE.
- chocolate topping - don't forget to add the almond butter to the chocolate topping. This will make it more fudge-like and easier to cut.
Storage
These homemade gingerbread protein bars are best kept in an airtight container or baggie in the fridge or freezer. They'll last up to two weeks in the fridge, or two months in the freezer.
More Healthy Gingerbread Recipes
Looking for other recipes like this? Try these:
Healthy Gingerbread Protein Bars (Dairy Free)
Description
Healthy homemade gingerbread protein bars! These bars have a chewy gingerbread base that's topped with a dark chocolate fudge topping. They're dairy free, gluten free and paleo.
Ingredients
Base
- ½ cup drippy almond butter (just dry roasted almonds)
- 2 Tbsp maple syrup
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 2-3 Tbsp water*
- ½ cup pea protein (50g)
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Topping
- ⅓ cup dark chocolate
- 1 Tbsp almond butter
Instructions
- Line an 8" x 4" loaf pan with parchment paper and set aside.
- Combine all ingredients for the base in a large mixing bowl. Mix with a spatula until well combined.
- Press the dough for the base into your lined baking loaf.
- Place the dark chocolate in a small microwavable dish. Microwave on high at 20-30 second intervals, stirring between. Once melted, mix in the almond butter.
- Spread the chocolate topping over the base.
- Chill the bars overnight, or for at least 1 hour.
- Once set, cut the bars to desired size.
- Store in an airtight container or baggie in the fridge or freezer.
Notes
*Just start with 2 tablespoons of water. If your base is too dry, then add another tablespoon.
Katie
Hope you al love these as much as we do! Enjoy!