+SF +GF
These chocolate-gingersnap fall bars are a love letter to the holidays. Chunks of hazelnuts, pumpkin seeds and pecans come together with a delicious holiday spice blend, helping to capture the best of the season. They also make for quite the perfect homemade gift. —MR
MAKES 10 TO 12 BARS
GINGERSNAP SPICE MIX
¾ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
¼ tsp ground nutmeg
Sea salt
CHOCOLATE-GINGERSNAP BARS
½ cup and 2 tbsp (148 g) coconut oil, melted
½ cup and 1 tbsp (62 g) cacao powder
1¼ cups (190 g) Medjool dates, pitted
1 cup (120 g) hazelnuts
1 cup (120 g) pecans
1 cup (65 g) pumpkin seeds
Extra nuts and seeds, for garnish
FOR THE SPICE MIX
In a small bowl, mix together the cinnamon, ginger, allspice, nutmeg and salt. Set it aside.
FOR THE BARS
First add the coconut oil, cacao and dates to the food processor and blend until well combined, about 1 minute. Then add the nuts, seeds and spice mix, and pulse until they are mixed into the batter but still remain crunchy.
Pour the batter onto a lined 8 x 8-inch (20 x 20-cm) pan. Press the batter into the pan, to ¾ inch (2 cm) thick, and sprinkle the top with extra nuts and seeds. Store the bars in the freezer for an hour. Cut them into squares and enjoy! I like to store mine in the freezer or fridge to stay cool.
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