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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.
Course Dessert
Cuisine American
Servings 12 bars


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
  • 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.


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.