Gingerbread with matcha chocolate

Christmassy, ​​nutty, green glazed 🎄🍫
These soft, moist gingerbread cookies are anything but ordinary. A delicate orange aroma, sweet apricot, gentle spices, and a coating of... HEALTHBAR Matcha Chocolate: This is Advent in a modern way.

When traditional gingerbread meets modern ingredients, something special is created: These vegan gingerbreads combine nutty almonds, dried apricots and festive gingerbread spice - without any flour. The crowning glory: a delicately melting layer HEALTHBAR Matcha chocolate, which elegantly interrupts the classic taste and perfectly complements it.

Ideal for Advent plates, Christmas markets at home or as a handmade gift.

 Go straight to the recipe

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✨ Ingredients for approximately 18 pieces

🧡 For the dough

  • 400g ground almonds
  • Zest of an organic orange
  • 100g dried apricots
  • 2-3 tsp gingerbread spice
  • 1 pinch of salt
  • 90g maple syrup
  • 110g apple pulp
  • 45g coconut oil (liquid)

🍫 For the glaze

Used in this recipe

Organic Ceremonial Matcha Tea

from 9,90€

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 Preheat the oven to 170°C top/bottom heat. Line a baking tray with baking paper. Cut the apricots into very small cubes.

2. Prepare dough Mix the dry ingredients (almonds, orange peel, spice, salt) in a large bowl. Add maple syrup, apple pulp and coconut oil and mix everything well. Finally fold in the apricots.

3. Shape & Baking Using a tablespoon, form approx. 18 balls from the mixture, flatten them slightly and place them on the tray with a little distance between them. Bake for 15-17 minutes depending on size. Then let it cool completely.

4. Glazing The HEALTHBAR Matcha chocolate Melt over a water bath and cover or dip the gingerbread with it. Optionally decorate with chopped pistachios or coconut flakes.

 Discover Matcha & Tools

💡 Tips & Tricks

  • You can also use figs or cranberries instead of apricots.
  • The gingerbread can be stored in an airtight container for up to 1 week.
  • For extra pizzazz: add 1 tablespoon of Amaretto or orange juice to the dough.
  • As a gift idea: wrap individually in greaseproof paper with a ribbon.
Can I make the gingerbread without chocolate?

Of course – they also taste wonderful on their own. But with our matcha chocolate you get that certain something.
What is the best way to store the gingerbread cookies?

They will stay juicy for about 5-7 days in a cookie tin or in an airtight container at room temperature.
Which chocolate should I use for the icing?

We recommend ours HEALTHBAR Matcha Chocolate Classic – it is vegan, finely balanced and goes perfectly with the nutty, spicy dough.
Can I leave out the apricots?

Yes, you can easily replace them – e.g. B. through dates, raisins or dried cherries.
How do the gingerbread become particularly juicy?

The apple pulp provides moisture - don't use it too sparingly and store the gingerbread in an airtight container after baking.

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📊 Nutritional values ​​per piece (approx.)

Nutritional value Quantity per piece
calories 160 kcal
Fat 10 g
carbohydrates 12 g
protein 3 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

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