No-Cook Chocolate Ginger Squares Recipe

These are just what you and your stressed-out friends need during the holiday season! With the chewiness, the spices, and that little kick of ginger, they’re reminiscent of your favorite gingerbread men but without the white flour and excessive amounts of refined sugar. These are spiked with mucuna pruriens for a massive mood boost and ashwagandha for all-around awesomeness and resilience!

This recipe, and 49 more, will be in Super Powders Adaptogenic Herbs and Mushrooms for Energy, Beauty, Mood, and Well-Being, coming out January 1, 2019.

Photo Credit: David Schulze

No-Cook Chocolate Ginger Squares Recipe
Makes eight squares
Dry mixture
  • 1 cup walnuts
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ cup cacao powder
  • 1 tsp ginger powder
  • ¼ tsp cardamom
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ⅛ tsp pepper
  • ¼ tsp sea salt
  • 1 tsp ashwagandha
  • 1 tsp mucuna pruriens
  • ¼ cup crystalized candied ginger (plus more to decorate on top)
Wet mixture
  • 1 cup dates
  • 1 tbsp ghee
  • 1 tsp vanilla extract
  • 2 tbsp molasses
  1. Prepare the dry mixture. Stir together all the dry ingredients in a medium bowl.
  2. Transfer the dry mixture to a food processor and add the dates, ghee, molasses, and vanilla. Pulse until well mixed. The mixture will look crumbly and a bit dry.
  3. Line an eight-inch baking dish or square baking dish or pan with parchment paper and press the mixture into it, using your fists. The mixture will stick together. Place in the fridge for an hour to set, and store in the fridge.
  4. Once the mix has set, decorate with thin strips or small chunks of candied/crystalized ginger. Cut into eight squares. Store in the fridge.


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