Raw gingerbread with matcha chocolate

No baking, no stress – and fully in the Christmas flow 🎄🍫💚
These raw gingerbread cookies are quick to make, super moist, and thanks to our HEALTHBAR Matcha Chocolate Classic A real highlight. Perfect for the holidays – or whenever you simply fancy some festive green goodness!

Gingerbread, but raw – sounds crazy, tastes great. These raw gingerbread cookies consist of a juicy base of nuts, apricots and winter gingerbread spice. And as a topping: ours HEALTHBAR Matcha Chocolate ClassicWhich, when melted, creates a delicate, green chocolate finish.

Perfect for preparing, storing & snacking - ideal for cold days and green holiday vibes!

Go straight to the recipe

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✨ Ingredients for approximately 10 pieces

180 g nuts of your choice (e.g. almonds)
50 g dried apricots
25g liquid coconut oil
50 g maple syrup
1 tbsp apple pulp
1 heaped teaspoon of gingerbread spice
1 bar HEALTHBAR Matcha Chocolate Classic – to the product
Some coconut oil (for melting the chocolate)
Optional: almonds, pistachios or granola for garnish

Used in this recipe

Organic Ceremonial Matcha Tea

from $10.00

View the matching matcha

Goes well with it: Organic Matcha Starter Duo Set – Set for Traditional Preparation

🧑‍🍳 Here's how – step by step

1. Prepare dough Put all the ingredients (except the chocolate & coconut oil for the coating) in a blender and process into a smooth, slightly sticky mixture.

2.Shapes Form about 10 small round gingerbread cookies out of the dough and place them on a plate or board lined with baking paper.

3.Cooling Place the gingerbread cookies in the refrigerator for at least 1 hour (better 2-3) so that they firm up.

4.Melt matcha chocolate The HEALTHBAR Matcha Chocolate Classic Carefully melt with a little coconut oil over a water bath until liquid.

5.Glaze & garnish Dip the cooled gingerbread cookies into the liquid chocolate or pour it over them. Optionally top with chopped nuts or decoration.

6.Cold points Let it solidify in the fridge - then enjoy or store in an airtight container.

Discover Matcha & Tools

💡 Tips & Tricks

For extra crunch, you can mix fine oat flakes or coconut flakes into the dough.
The matcha chocolate will be particularly smooth if you melt it slowly at a low temperature.
If you don't like apricots, you can also use dates or figs.
The gingerbread cookies last in the fridge for about 5 days - perfect for preparing for holidays or visitors.

Do I have to temper the chocolate?

No, with this recipe simply melting is sufficient - especially with a little coconut oil, the glaze stays nice and shiny and doesn't get too hard.

Which nuts are best?

Almonds are a classic, but hazelnuts, walnuts and cashews also work great. Just make sure they are unsalted.

Can I grate the matcha chocolate directly over the gingerbread?

Yes! If you want to go faster: easy HEALTHBAR Matcha Chocolate Classic Grate coarsely and sprinkle over the shaped gingerbread cookies as a finish.

What is the best way to store raw gingerbread?

Store in an airtight container in the refrigerator - this way they stay fresh for several days. You can also freeze them.

Can I also shape the gingerbread into smaller pieces – like pralines?

Absolutely! Mini balls or flat bites work wonderfully and are ideal as a snack between meals or as a gift.

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