5 from 2 votes
Copycat Gingerbread Larabars - so easy and so good! My kids like them even better than gingersnap cookies! (Gluten free, grain free, dairy free, peanut free) | Back To The Book Nutrition
Easy Gingersnap Larabars
Prep Time
15 mins
Total Time
15 mins
Servings: 12 square bars
  • 1/2 cup  raw cashews
  • 1/2 cup  sliced almonds
  • 3 cups Medjool dates pits removed (about 24 dates)
  • 1 1/2 tsp minced ginger in jar or very finely minced fresh ginger
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch sea salt
  1. Combine cashews and almonds in the food processor and pulse a few times. Add the dates, ginger, and vanilla and pulse to mix. While the processor is running, add the spices into the shoot and pulse until thoroughly mixed - will be very sticky and have small pieces of date/nut throughout. Stop periodically to spread the mixture around the food processor bowl as needed, then resume pulsing. Resist temptation to add additional liquid or the bars won't firm up later. 
  2. Press mixture into an 8x8" square pan lined with parchment, then freeze for 20 minutes. It helps to wet your fingers slightly so the mixture won't stick to your hands as you press. 
  3. Lift the parchment from the pan, then use a sharp knife to cut into squares or bars (Makes approx 12 squares or 6-8 bars). 
  4. Eat right away or store in freezer until ready to eat. I wrap each bar in parchment, then keep them all in a gallon size freezer bag so they're ready to grab and go - no need to defrost. 
Recipe Notes

You can also make these into balls - instead of pressing the mixture into the square dish, roll into small balls and freeze on a parchment lined baking sheet for 15 minutes before transferring to a freezer safe storage container.