These vegan, no-bake gingerbread oat fudge bars are simply divine! They feature a date, oat, and pecan base. The base is accented with molasses and gingerbread spices. The fudge filling is made with coconut cream and chocolate chips. All in all, these vegan gingerbread oat fudge bars are simple to prepare and SO perfect for the holidays!
Happy Friday, my friends! Hope you had a great week! Today, I have a recipe for vegan, no-bake gingerbread oat fudge bars for you. I have had good intentions of sharing lots of healthy-ish holiday treats with you throughout the month of December… and yet, I am only just getting around to sharing this one, ten days into the month. The holiday season always seems to sneak up on me!
Well, better a little bit late than never, I always say. These wholesome gingerbread oat fudge bars have been a big hit in my house these past couple of weeks. They are a riff on my original No-Bake Vegan Oat Fudge Bars, but with a seasonal twist! Molasses and gingerbread spices are added to the crust for a decidedly Christmasy version. I don’t know if you know this, but gingerbread + chocolate are a match made in dessert heaven.
Why This Recipe Works
- No-Bake: Perfect for when you’re using the oven for other dishes!
- Vegan: This recipe contains no animal products. In other words, it will be loved by both vegans and omnivores!
- Naturally sweetened: While I have nothing against cane sugar, those who are avoiding it will be happy to know that these vegan gingerbread oat fudge bars are sweetened with dates and molasses.
- Simple: There is nothing complicated about this recipe whatsoever. It consists of a crust layer that is made in the food processor, and a simple “fudge layer” that consists of coconut cream and chocolate chips, melted together on the stovetop.
Ingredients and Notes
Pecans: You’ll want to use raw, unsalted pecan halves in this recipe. Pecans provide a rich, nutty flavour to the base. In the event of nut allergies, you may use an equivalent amount of sunflower seeds.
Rolled oats: Use large flake, old fashioned rolled oats.
Medjool dates: Gooey, sweet Medjool dates provide both sweetness and stickiness to the crust. For best results, use the freshest dates that you can find.
Coconut oil: Coconut oil helps to hold the crust together and makes it easier to handle.
Molasses: Iron-rich blackstrap molasses is a classic ingredient in gingerbread. Don’t skip it!
Spices: Ginger, cinnamon, allspice, cloves, and nutmeg.
Salt: I always use unrefined Celtic sea salt in my recipes.
Chocolate chips: Semisweet or bittersweet chocolate chips would both be great; I use Camino brand.
Coconut cream: You will need to remember to refrigerate a can of coconut milk or coconut cream the night before you make these bars. You will only be using the firm cream that separates from the water in the can.
Step By Step Instructions
- Make the crust: Place the pecans and oats in a skillet over medium heat. Cook until they smell toasted, stirring occasionally, for five minutes. Let cool for a couple of minutes. Transfer into a food processor and blend into a coarse meal. Add the dates, coconut oil, molasses, spices, and salt. Process until you have a dough that sticks together when pressed between your fingers.
- Line a 8×8-inch baking dish with parchment paper. Crumble 1 cup of the dough into a measuring cup to use for the topping. Crumble the rest of the dough into the prepared baking dish. Firmly press down into an even layer.
- Make the fudge: In a small saucepan, combine the chocolate chips and coconut cream. Melt over low heat, whisking occasionally, until melted and uniform. Pour over the crust and spread out in an even layer. Crumble the reserved cup of dough over top.
- Transfer into the freezer and freeze for three hours. Remove from the freezer and slice.
How should I store vegan gingerbread oat fudge bars? Store them in an airtight container, in the refrigerator or freezer. They keep for a good long time.
How difficult is it to make homemade oat fudge bars? These ones are exceptionally simple, since they are no-bake. If you know how to operate a food processor and press dough into a pan, you can make these bars!
What if I don’t need them to be vegan? If you prefer, you may replace the coconut oil with butter, and the coconut cream with heavy cream.
more vegan desserts that are perfect for the holidays
- Vegan Pecan Bars
- Vegan Sweet Potato Brownies
- Vegan Chocolate Chip, Pecan, and Cranberry Cookies
- Vegan Peppermint Mocha
I hope that you love these vegan gingerbread oat fudge bars! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post.
If you would like to see more wholesome, nourishing, and delicious recipes, follow me on Instagram, Facebook, and Pinterest.
Vegan Gingerbread Oat Fudge Bars
- Total Time: 3 hours 15 minutes
- Yield: 9–16 bars 1x
- Diet: Vegan
Simple, delicious no-bake vegan gingerbread oat fudge bars with a date, oat, pecan, and molasses spice base and two-ingredient fudge filling!
For the Crust:
- 1 ½ cups raw pecan halves
- 1 cup rolled oats
- 1 packed cup soft, pitted Medjool dates (about 15 dates)
- 2 tablespoons virgin coconut oil, softened
- 2 tablespoons blackstrap molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 cup semisweet or bittersweet chocolate chips
- ½ cup coconut cream (the hard layer of cream that separates from the water in a can of coconut milk or coconut cream that’s been refrigerated overnight)
1. Make the crust: Place the pecans and oats in a skillet over medium heat. Cook, stirring occasionally, until they smell toasted, five minutes. Let cool for a couple of minutes, then transfer into a food processor fitted with the ‘S’ blade. Process into a meal.
2. Add the dates, coconut oil, molasses, spices, and salt. Process until a dough that sticks together when pressed between your fingers forms. Crumble 1 cup of the dough into a measuring cup to use for the topping.
3. Line a 8×8-inch baking dish with parchment paper. Crumble the remaining dough into the dish and press firmly into an even layer.
4. Combine the chocolate chips and coconut cream in a small saucepan. Melt over low heat, whisking occasionally, until smooth and uniform. Pour over the base layer and smooth out. Top with the remaining cup of dough.
5. Transfer into the freezer and freeze for three hours. Remove from the pan and slice.
- Prep Time: 15 minutes
- Freeze Time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert
Keywords: vegan gingerbread oat fudge bars recipe
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