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
Scale
Base
- 1/2 cup drippy almond butter (just dry roasted almonds)
- 2 Tbsp maple syrup
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 2-3 Tbsp water*
- 1/2 cup pea protein (50g)
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Topping
- 1/3 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.