Homemade Gingersnap Date Nut Bars – Raw, vegan, refined flour and sugar free! , 1 Comment
This time of year, I crave anything spicy, cinnamon-y, and ginger-y (hello pumpkin spice lattes!). To get all the delicious flavor of a gingersnap cookie without it having anything bad in it, I created these date-nut bars and they’re amazing! Here’s how I do it:
- 15-20 dates, pitted
- 1 tablespoon of vanilla extract*
- ¼ cup maple syrup.
- 1 tablespoon of coconut oil.
- 2 teaspoons each of cinnamon and ginger.
- 1 teaspoon each of cardamom and nutmeg.
- ¼ cup oats.
- ¼ cup slivered almonds, or your nut of choice.
In a high-speed blender, add the vanilla, maple syrup, coconut oil, and spices. Blend for a few seconds so its combined. Add in the dates and blend until they make a really sticky, gooey mixture. You might need to stir the mixture up a few times so it all combines well. Add in the oats and almonds and pulse until they are broken up and incorporated into the mix.
In a foil-lined pan – any pan will work, I had a loaf pan handy – press the mixture into it so that it is about ½- 3/4 of an inch thick. It helps to dampen your fingers because it gets really sticky. Place in the freezer for a few minutes, or in the fridge for about an hour. Cut up and serve!
*Homemade vanilla extract is insanely easy to make! I take about 3-4 vanilla beans and put them into a pint sized Mason jar and then fill it up with vodka or bourbon. Leave this in your cabinet for about a month, shaking it up occasionally and you will have amazing vanilla!