Gingerbread Crispy Bars (Vegan)
Crunchy, crispy and so festive, these Gingerbread Crispy Bars are packed with gingerbread spices and are a fun spin on the classic crispy squares bar. These are made with natural ingredients, they are vegan, gluten-free and require no baking.
I love a good crispy bar and have made a few different flavours recently, this Christmassy one being a new favourite. With a chunky rice crispy base layer flavoured with gingerbread spices and a top layer of dark chocolate and gingerbread cookies, they are fun and impressive but so easy to make. Unlike traditional bars, these are not made with marshmallows and butter, but nut butter, maple syrup and coconut oil. They also have added health-boosting ingredients like hemp seeds, nuts, dried fruits and spices. Make these up for the holiday or enjoy all year long.
Why will I love these bars?
These are so good:
- Crispy, crunchy, chunky and delicious
- Chocolatey and spiced
- Nutty and fruity
- Loaded with Christmas flavours
- Decorated with mini gingerbread cookies
- Made with healthy ingredients
- Naturally high in fibre using nuts, seeds and cereal
- A good protein source
- Made with 12 different plant points
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- With a dark chocolate top full of polyphenols
- Ideal to make with little ones
- Require no baking
- Made in one dish
- Ready with 15 minutes or effort
- Make them all year round
- Everyone will love them
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Puffed rice cereal: make sure it’s GF and only contains rice, where possible.
- Vegan vanilla protein powder: I use Form protein as it’s so delicious and made with simple ingredients.
- Hemp seeds: these add protein and healthy fats.
- Spices: cinnamon, ginger and nutmeg.
- Pistachios: for some added crunch.
- Goji berries or dried cranberries: for a pop of fruitiness.
- Salt: for flavour.
- Tahini: this is made from sesame seeds and ideally is really runny and smooth. Shop for this in the world food aisles for the best tahini.
- Cashew butter: this has a lovely naturally sweet flavour to it. You can swap for more tahini or try sunflower seed butter or almond butter. For this recipe, I actually used Granola Butter which is so delicious and is a paste of granola and coconut oil.
- Maple syrup or honey: to make them sticky and sweet. You can also use agave syrup.
- Coconut oil: to help set the bars firm.
As for the topping:
- Dark chocolate: I love the Raw Halo buttons, or I use Ombar or HU chocolate bars, chopped up.
- Mini gingerbread cookies: I use homemade ones or the Organix ones made with whole food ingredients.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your cereal is GF. To make these nut-free, swap the cashew butter for more tahini or sunflower seed butter and swap the pistachios for sunflower seeds, cacao nibs or more dried fruit.
How do I make these?
These are ready to go in a few steps:
- Combine the dry ingredients: in a mixing bowl.
- Add the wet ingredients to a small saucepan: and gently warm.
- Pour the wet into the dry mix: and stir well.
- Spoon the mix into the tin: and press down firmly.
- Pop in the fridge to chill: while you make the topping.
- Melt the chocolate and cashew butter: in a heatproof bowl over a pan of simmering water until melted.
- Pour the chocolate over the base: and smooth out.
- Top with the mini gingerbread: and chill again.
- Remove from the tin: and use a warm sharp knife to slice into bars.
How long will they last?
These will keep for 1 week in a sealed container in the fridge or 1 month in the freezer. Allow to defrost and then enjoy.
What other recipes can I try?
For more festive snacks and sweets:
- Chocolate Orange Tofu Cheesecakes
- Chocolate Fudge Christmas Salami
- Gingerbread Chocolate Brownie Cookies
- Chocolate Coffee Truffle Tart
- Spiced Sticky Toffee Puddings
Gingerbread Crispy Bars (Vegan)
Crunchy, crispy and so festive, these Gingerbread Crispy Bars are packed with gingerbread spices and are a fun spin on the classic crispy squares bar. These are made with natural ingredients, they are vegan, gluten-free and require no baking.
Ingredients
For the Base:
- 60g puffed rice cereal
- 30g vegan vanilla protein powder
- 25g hulled hemp seeds
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg
- 30g chopped pistachios
- 30g goji berries or dried cranberries
- A pinch of salt
- 60g smooth runny tahini
- 60g-90g smooth runny cashew or granola butter*
- 60ml maple syrup or honey
- 1 tbsp coconut oil
For the Top:
- 80g dark chocolate, chopped small
- 1 tbsp cashew butter
- 9 mini gingerbread cookies
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Into a large bowl, add the puffed cereal, protein powder, hemp seeds, cinnamon, ginger, nutmeg, pistachios, goji berries and salt. Stir well.
- Add the tahini, cashew/granola butter, maple syrup and coconut oil to a saucepan and warm through until melted.
- Pour the wet mix into the mixing bowl and stir well until evenly coated and sticky.
- Spoon the mixture into the tin and press down firmly. Place in the fridge.
- Add the chocolate and cashew butter to a heatproof bowl and place over a pan of simmering water to melt.
- Pour the chocolate over the crispy base and spread out evenly. Press on the gingerbread cookies and return to the fridge for 30-60 minutes, until set.
- Remove the bars from the tin and use a warmed, sharp knife to slice into 9 squares.
- Enjoy straight away or keep for up to 1 week in a sealed container (in the fridge if it’s warm) or in the freezer for 1 month. Allow to defrost and enjoy.
Notes
*I find granola butter is less runny so use 90g. If using cashew butter, stick to 60g.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Gingerbread Crispy Bars so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crispy love x
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