Do I have to temper the chocolate?

No, for this recipe simply melting it is perfectly enough – especially with a little coconut oil the glaze stays nicely glossy and doesn't get too hard.

Which nuts work best?

Almonds are a classic, but hazelnuts, walnuts or cashews work great too. Just make sure they're unsalted.

How do I best store the raw gingerbread?

In the fridge, airtight – that way they stay fresh for several days. You can also freeze them.

Can I also shape the gingerbread smaller – as pralines?

Absolutely! Mini balls or flat bites work wonderfully and are ideal as a snack for in between or to give as a gift.

Raw gingerbread with matcha chocolate

Q: Can I also grate the Matcha chocolate directly over the gingerbread?

Yes! If you're in a hurry: just coarsely grate HEALTHBAR Matcha Chocolate Classic and scatter it over the shaped gingerbread as a finish.

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 amazing. These raw gingerbread cookies consist of a moist base of nuts, apricots, and wintery gingerbread spice. And as a topping: ourHEALTHBAR Matcha Chocolate Classic, which 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 about 10 pieces

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

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🧑‍🍳 Here's how – step by step

1. Prepare the dough
Place all ingredients (except the chocolate and coconut oil for the coating) in a blender and process until smooth and slightly sticky.

2. Forms
Form about 10 small round gingerbread cookies from 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 (preferably 2-3) to allow them to set.

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

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

6. Cold spots
Allow to set in the refrigerator – then enjoy or store in an airtight container.

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💡 Tips & Tricks

For extra crunch, you can mix fine oat flakes or coconut flakes into the dough.
The matcha chocolate becomes 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 will keep in the refrigerator for about 5 days – perfect for preparing for holidays or visitors.

Do I need to temper the chocolate?

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

Which nuts are best?

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

Can I grate the matcha chocolate directly over the gingerbread?

Yes! If you need a quicker approach, simply coarsely grate HEALTHBAR Matcha Chocolate Classic and sprinkle it over the formed gingerbread as a finishing touch.

Can I make the gingerbread smaller – like chocolates?

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