Gingerbread Bars with Maple Cashew Icing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Description
Ooey, gooey, and the perfect balance of sweet and spice – these bars will be a new holiday treat favourite in no time!
Ingredients
Scale
For the bars
- 1 cup spelt flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened apple sauce
- 1/4 cup extra-virgin olive oil
- 1/4 cup pure maple syrup
- 2 tablespoons blackstrap molasses
- 1 egg
For the icing
- ½ cup cashews, soaked and drained (see notes)
- ¼ cup pure maple syrup
- ¼ cup coconut butter
- 2 tablespoons water
- Pinch sea salt
Instructions
To make the bars
- Preheat the oven to 350F and grease an 8×8 glass dish with coconut oil.
- In a small bowl, combine the flour, ginger, cinnamon, nutmeg, cloves, and salt.
- In a medium bowl, combine the apple sauce, olive oil, maple syrup, molasses, and egg.
- Add the flour mixture to the wet ingredients and mix well.
- Pour in the glass dish and bake for 20 minutes.
- Let cool before icing.
To make the icing
- In a high-speed blender, combine the soaked cashews, syrup, coconut butter, water, and salt. Blend on high for 30 to 60 seconds, or until it is completely blended and smooth.
- Once the cake has cooled, carefully spread the icing over the bars.
Notes
Soaking Cashews
- In a shallow container, combine your cashews and just enough water to cover them. Let soak for 2 to 3 hours (or overnight, if possible). Drain and rinse before using.
Make it Vegan
Use a flax egg.
Nutrition
- Serving Size: 9
