These no-bake chocolate ginger energy bars layered with semi-sweet chocolate are the perfect spicy sweet treat that will get you through that 3pm slump.
You know that moment when you take something you love and add chocolate to it? Strawberries, bananas, peanut butter the list could go on… anyway it’s a sense of giddy joy. Almost guilt, but not, because it’s chocolate and chocolate is good for the soul. Plus aren’t there antioxidants in chocolate? So basically it’s eating like spinach. You’re welcome.
Anyway, I had one of those “yeee I’m about to take this to the next (chocolatey) level” moments this past weekend. See I had fully set out to make no-bake ginger energy bars, which on their own were sweet and subtly spicy I thought I had the whole thing on lock.
That was until I had a chocopiphany (trademark pending). I had used Trader Joe’s semi sweet chocolate chunks in a different recipe and was still recovering from amazement at how good they were. I saw the bag. I saw the bars. It just made sense.
But then there was the chocolate logistics. I wanted to do a sexy chocolate drizzle (yeah, I said sexy) but I realized I had no idea how to. So I settled for a think crunchy chocolate layer. However, if you can manage to make a sexy chocolate drizzle PLZ send me pics!
For the chocolate application my technique was to soften the chocolate with a little bit of coconut oil. I heated up the chocolate in 30 second periods so as not to burn it. After each session stir and add a tiny bit of oil if needed. I used a small rubber spatula to spread the chocolate on. I poured the excess melted chocolate into a muffin liner and put it in the freezer for later chocolate consumption.
Ok, now I’ve said chocolate so many times I just think of this
- For Bars:
- 10 Pitted Medjool Dates
- 1/2 Cup of Candied (or Crystallized) Ginger
- 1/2 Cup of Pepitas
- 1/2 Cup of Almonds
- For Chocolate Layer:
- 1/3 Cup of Semi-Sweet Chocolate
- 1 Tbsp of Coconut Oil
- Place all ingredients in food processor or high powered blender and blend until dough ball forms. (Usually takes about 1 minute)
- Flatten dough out in the bottom of a 9×5″ loaf pan*
- Let set in freezer for 2 hours before cutting.
- Slice into 10 pieces.
- For Chocolate Layer:
- Place chocolate chips in a small microwave safe bowl pour half TBSP of coconut oil in bowl
- Microwave for 30 seconds – stir, add remaining coconut oil and microwave for 30 more seconds
- Repeat until chocolate is spreadable
- Use a knife or a small spatula to spread chocolate over each slice
- Place in freezer for another 2 hours to let chocolate harden
- Enjoy!
- Store in fridge for up to 2 weeks.
Your Turn:
- What’s the BEST chocolate combo?
- Spongebob. Fan? Not a fan?
- Do you have any tips on perfecting that “sexy drizzle”?
I love candied ginger, and I don’t eat it enough! Ginger and chocolate sounds like a great combo. My fave is PB and chocolate, though. Can’t ever go wrong with PB
Hahah chocolate and spinach are basically the same thing 😉 Love these bars and these photos!
Woah, never seen bars quite like this before! And honestly, I do get kinda tired of bar recipes on websites…there’s just so many now. These are really unique though with the ingredients. Nice!
P.S. HUGE Spongebob fan right here. For sure.
Wow thanks Kaylin! That’s really nice to hear. Ginger lovers are a small (but passionate) bunch 🙂
These look incredible! Glad you linked them up for FitFluential so I could see them and hopefully make this recipe soon 🙂
Thanks girl! Ginger is one of my absolute favorite flavors and it pairs so well with chocolate… but then again what doesn’t?