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    Home » Recipes » Vegan Recipes

    Vegan Chocolate Gingersnap Bars

    Published: Dec 12, 2018 · Modified: Apr 24, 2023 by Dianne · This post may contain affiliate links

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    This Chocolate-Gingersnap Bars recipe from The Ultimate Vegan Cookbook is the ultimate holiday dessert. This no-bake gluten-free treat is made with hazelnuts, pecans, pumpkin seeds, and warming spices.

    Chocolate-Gingersnap Fall Bars from The Ultimate Vegan Cookbook, stacked with text overlay

    The Ultimate Vegan Cookbook

    I know that going vegan be tough. It’s a completely different way off eating, which comes along with unfamiliar ingredients and new ways of cooking. Fortunately, The Ultimate Vegan Cookbook is here to help!

    The Ultimate Vegan Cookbook

    The Ultimate Vegan Cookbook is a massive compilation of over 600 recipes from Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen, and Amber St. Peter. It contains recipes for pretty much any kind of food that you might have a hankering for.

    Bowls of Chocolate-Gingersnap Fall Bars ingredients

    Not Just a Cookbook

    In addition to being a cookbook, this bookis also a guide to veganism for beginners. It contains handy information on how to get started with this way of eating along with lists of items that are helpful to have on hand in your vegan pantry.

    Ingredients in food processor

    The Recipes!

    The recipes in The Ultimate Vegan Cookbook range quick and easy to more elaborate. You’ll find recipes for both raw and cooked dishes, as well and meals made with appliances, such as the slow cooker, instant pot, and air fryer.

    You’ll also find plenty of recipes to get you through the day, from breakfast dishes to soups and salads for lunch, as well as dinnertime main dishes. There are also recipes for appetizers and snacks, desserts, and sauces and spices.

    The authors are sensitive to your food sensitivities, so you’ll find recipes for gluten-free, soy-free, dishes, and sugar-free.

    Bars in baking pan

    Easy to Navigate

    I have several other large cookbooks such as this one, I find that the can be so overwhelming, since they have so much info in them. The Ultimate Vegan Cookbook makes finding a recipe easy though, since each chapter is dedicated to a different type of dish. Also, the recipes are marked, letting you know if special equipment is needed or if it’s a quick prep dish.

    slicing bars on cutting board

    The Chapters in The Ultimate Vegan Cookbook include:

    • Main Dishes
    • Slow Cooker, Instant Pot & Air Fryer
    • 30 Minutes or Less
    • Appetizers, Snacks & Sides
    • Soups & Salads
    • Desserts
    • Breakfasts, Smoothies, and Drinks
    • Sauces, Dressings, Pastes & Spices
    Chocolate-Gingersnap Fall Bars on plate with santa mug

    Chocolate-Gingersnap Fall Bars

    Since the holidays are here, the first recipe I made from this book was for Chocolate-Gingersnap Fall Bars. This sweet treat is full of what I consider the flavors of the season – pecans, hazelnuts, cinnamon, and ginger.

    Chocolate-Gingersnap Fall Bars are easy to make, and they don’t require any actual baking! You just mix all of the ingredients together in a food processor, press into a baking dish, and then pop it in the fridge. Then slice and enjoy!

    This is a fantastic dessert to serve for dessert at Christmas, it’s terrific for holiday parties, and it makes an excellent addition to gifted treat boxes.

    Chocolate-Gingersnap Fall Bars in treat box with santa mug

    Ultimate Vegan Cookbook is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors.

    Chocolate-Gingersnap Fall Bars in a stack on plate
    Chocolate-Gingersnap Fall Bars square

    Chocolate-Gingersnap Fall Bars

    Marie Reginato
    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.
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 12 bars

    Ingredients
      

    Gingersnap Spice Mix

    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground nutmeg
    • Sea salt

    Chocolate-Gingersnap Bars

    • ½ cup and 2 tablespoon (148 g) coconut oil, melted
    • ½ cup and 1 tablespoon (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

    Instructions
     

    • 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.

    Notes

    Recipe reprinted with permission from The Ultimate Vegan Cookbook by Emily von Euw, Kathy Hester, Amber St. Peter, Marie Reginato, Celine Steen, Linda Meyer, and Alex Meyer.
    Tried this recipe?Tag @diannewenz on Instagram!
    Chocolate-Gingersnap Fall Bars stacked square

    Other recipes you might enjoy include:

    • Gingerbread Cookies
    • Vegan Tahini Truffles
    • Chocolate–Peanut Butter Candy Bites
    • Vegan Fudge

    Other recipes from The Ultimate Vegan Cookbook include:

    • Butternut Squash Okra Gumbo
    « Vegan Queso Dip
    Swedish Bagel Sandwich »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Laura

      December 12, 2018 at 8:12 pm

      My favorite meal is ANYTHING with potatoes.

    2. Karen D

      December 16, 2018 at 1:15 pm

      Veggie burger and homemade french fries

    3. Lydia Claire

      December 17, 2018 at 12:50 pm

      My favorite vegan meal is Pad Thai with veggies and tofu!

    4. Corrine

      December 17, 2018 at 12:55 pm

      I love soups with lots of veggies, beans and some pasta too!

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    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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