Peach Ginger Bars


Base Layer

  • 1 1/2 cups sprouted almond flour, get yours here.
  • 1/4 cup (~5) Medjool dates

Ginger “Caramel” Layer

  • 1 1/4 cup Medjool dates
  • 1/4 cup nut butter 
  • 12 TBSP coconut oil
  • 1 tablespoon ginger - or to taste
  • pinch of Himalayan sea salt

Peach Layer

  • 4 ripe peaches slice, diced, or gently pureed.  I like to add just a touch of maple syrup and fresh lemon juice for added sweetness and zest.


  1. Line an 8×8 inch pan with parchment paper and set aside.
  2. Add the sprouted almond flour and dates to a food processor and pulse just until mixture comes together.
  3. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
  4. Add the dates, nut butter, coconut oil, ginger, and salt food into the food processor and blend everything until it’s thick and creamy, scraping down the sides as needed to recombine. Remove the pan from the freezer and spread the mixture into an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
  5. Slice, dice, or puree the peaches and place on top of the ginger caramel layer.  We did a combination of half pureed and half diced.  You can substitute any fruit or combination of fruits for the center.
  6. Top with whipped cream or a layer of almond flour mixed with coconut sugar or sliced almonds as desired.


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