Gingerbread Brownie Bars (gf/df)

Its mid August. When did that happen? Can we please go back in time to the beginning of summer? Oh The plans I had…

I haven’t been feeling very motivated to photograph my recipes and get creative with ingredients. I hate to say it- but I’ve been in a bit of a rut. I have cook’s block.

I am however happy to announce that I THINK I am back on the bright side of things. I’m feeling creative. I’m ready to start dishing out all these pent up recipes that I have been subconsciously formulating. Get ready. Start your ovens. Let’s make some food!

We are going to start with these little gingerbread brownie bites!

This recipe was very last minute. I wanted to make some sort of ginger and chocolate thing… and decided on doing the combination of a nut/gingerbread bottom and fudgey top with candied ginger to make it more elegant looking.

These bars are naturally sweetened using only dates and they even have black beans in them. Talk about getting your fibre in… but you don’t need to tell your friends about that. Don’t bias them. This recipe also happens to be gluten and dairy free!

The verdict? My taste panel has deemed this one a success!

Gingerbread Brownie Bars (gf/df)

Print Recipe


  • Gingerbread Layer:
  • 1/2 cup roasted almonds
  • 1/2 cup roasted pecans
  • 3/4 cup large flake rolled oats (gluten free if needed)
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • pinch of salt
  • 1 tbsp grated fresh ginger
  • 5 Medjool dates (pitted)
  • 3-4 tbsp boiling water
  • 2 tsp vanilla extract
  • Chocolate Brownie Layer:
  • 12 large Medjool dates (pitted)
  • 1 can black beans (drained and rinsed)
  • 3/4 cup cocoa powder (unsweetened)
  • 6 tbsp melted coconut oil
  • pinch of espresso powder (optional)
  • pinch of salt
  • 2 tsp vanilla extract
  • Topping:
  • 4 oz bittersweet or semi-sweet chocolate (melted)
  • 1/3 cup diced candied ginger



Line a 9x13 container with waxed paper. Soak the dates in the hot water while you prepare the nuts and oats.


In a food processor, combine the nuts, oats and spices. Pulse a couple times before adding the dates with their soaking water and vanilla and processing until the mixture holds together when pressed. You may need a bit more hot water.


Press the bottom layer firmly into the pan.


In the food processor, add the dates and process until mushed. Add the black beans, cocoa, espresso and salt and process until smooth.


Pour in the vanilla and coconut oil and process until completely blended. Empty into pan and smooth on top of gingerbread layer.


Refrigerate for an hour to set up. Remove from the waxed paper and cut into bars (I trim off the sides to make them more squared and even first).


To Finish: drizzle the melted chocolate on top and top with the candied ginger. Store in the fridge, serve at room temperature or cold.

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