Healthy gingerbread bars: sugar-free & no baking required

Many of us associate the Christmas season with the irresistible flavour of gingerbread. Just the thought of the many delicious spices such as cinnamon, cloves, ginger or allspice makes some of our mouths water.

That's why I created my own variation this weekend: Gingerbread bars with chocolate icing.

The best thing about these bars is that they don't need to be baked. They are also super healthy, as the gingerbread bars are made without any sugar. What's more

the hazelnuts also make the bars a little vitamin bomb, as they contain a lot of vitamin E, which the body needs to protect cells. Hazelnuts are also real nerve food, as they contain a lot of magnesium, among other things.

Oats can be found in almost all of my recipes - and for good reason. Oat flakes provide many important nutrients such as B vitamins and magnesium, not to mention lots of protein. The spices in these bars also contribute to our health. Ceylon cinnamon, for example, is known for its essential oils, which have a relaxing effect on us. Ginger also contains essential oils, which are beneficial for digestion. As you can see, even sweets can be full of nutrients if you use wholesome ingredients. However, as this is a Christmas treat, I can't do without a little more sweetness from the chocolate.

I can't wait to hear what you think!

What you need:

A baking dish (27cm x 18cm)

A food processor or good blender

Ingredients (8 large bars)

For the batter

200g hazelnuts

150g rolled oats

6 dates

1 tbsp almond butter

1 tbsp raw cocoa powder

2-4 tbsp water

2 tbsp gingerbread spice (see tip for making your own)

For the topping

1/2 bar of chocolate (85%), sugar-free

2 tbsp coconut oil

Handful of hazelnuts

Preparation

1. For the batter, place all the ingredients in a food processor and mix to a smooth batter.

2. Line the baking dish with baking paper. Pour in the dough and press it flat until it is evenly distributed in the tin.

3. Melt the chocolate together with the coconut oil in a bain-marie.

4. Pour the still warm and liquid chocolate mixture over the bars and spread. Sprinkle with hazelnuts.

5. Chill the bars in the fridge for at least 2 hours or in the freezer for 30 minutes before eating so that the chocolate hardens.

Tip: I often store the bars in the freezer and take them out 30 minutes before eating. They keep longer this way and taste even better in my opinion. Otherwise, keep them in the fridge.

Tip: If you don't have any gingerbread spice, you can easily make it yourself. Simply mix the following spices together.

Ingredients for one jar

4 tsp Ceylon cinnamon, ground

1 teaspoon allspice, ground

1 teaspoon star anise, ground

1/2 tsp ginger, ground

1/2 tsp nutmeg, ground

1 tsp cardamom, ground

1 tsp coriander, ground

1/2 tsp cloves, ground

The bars are also great for coffee and cake during Advent. Not only are they an interesting change from classic Christmas biscuits, they are also incredibly tasty and healthy. For a vegan version, simply replace the chocolate with vegan chocolate or leave it out completely.