No-Bake Gingerbread Bars

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger
  • 1 cup Medjool dates, pitted

• Refrigerated

  • 2 tbsp Nondairy milk

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/4 cup Coconut butter
  • 1 tbsp Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 1 tsp Cinnamon

Found on feastingonfruit.com

Description

Ingredients

• 1 cup pitted Medjool dates
• 1 cup rolled oats
• 1 tsp cinnamon
• 1 tsp ginger
• 2 tbsp molasses
• 1/4 cup coconut butter
• 1-2 tbsp maple syrup
• 2-4 tbsp nondairy milk

Directions

• Combine all the ingredients for the bars in a food processor. Process until it forms a sticky ball of dough.
• Press into a rectangle.
• Refrigerate for at least 1 hour.
• To make the glaze, microwave/warm the coconut butter slightly until it is soft and melty. Add the maple syrup and 1 tablespoon of nondairy milk. Stir vigorously. Keep adding nondairy milk 1 tablespoon at a time until you reach a drizzle-able consistency.
• Cut the rectangle into 4 bars. Top with glaze. Enjoy.
• The bars will keep in the fridge for up to 5 days, but it is best to glaze them just before eating.