Makes 1 9x5” loaf
1/4 cup honey
1/4 cup black strap molasses
1/2 cup almond butter
1 tsp vanilla
1 Tbsp freshly grated ginger
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves
1 Tbsp cinnamon
1/4 tsp freshly cracked black pepper
3 Tbsp ground flax seed
Preheat oven to 325’f. Combine all wet ingredients in a large bowl. Stir in bar mix until completely incorporated. Press into a greased and parchment lined 9x5” loaf pan. Bake for 10 minutes, rotate pan, bake an additional 10-15 minutes until baked through and edges are golden. Remove from oven and allow to cool 5 minutes. Remove from pan and cool on a wire rack until cooled all the way through.
1 cup chopped white chocolate, melted
1/2 cup toasted coconut chips
3 pieces candied ginger, sliced
1/4 cup dried cranberries
1/4 cup roasted, shelled, unsalted pistachios
Flaky salt (optional)
Once cooled, top loaf with white chocolate, spreading to edges. Sprinkle with remaining ingredients. Place in fridge for 1 hour. Slice to serve. Keeps up to 1 week refrigerated in an airtight container. Enjoy!
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