Gingerbread Snack Bars (Vegan, Gluten Free, Cannabis Infused)

Goood Monday everyone!

If you’re like me, you’re currently a little on the broke side and you’re trying to keep yourself busy while cyber Monday deals come flying at your face all day. Sure, I couldn’t think of anything better than getting a new computer (the one that I’m typing on now… the one that brings you all of this fabulous content and that cranked out four books last year… is literally held together with duct tape. Ever seen a macbook hanging onto its dear life? It’s some classy shit.), but unfortunately, rent is still a thing.

So what do you do when life hands you a super expensive baby that drains you financially and energetically, but is totally worth it because who really needs a new macbook on cyber Monday when you have a sweet future indentured servant?

You make these gingerbread snack bars and trade them for some help in rearing aforementioned girl child until she’s ready to be the youngest contestant on Masterchef Junior.

I loved these Gingerbread Snack Bars because they’re not too too sweet, but they’re full of festive flavors. They’re also nicely portable and can be frozen for long term storage. And they’re vegan, and gluten free (if you use gluten free flour and oats).


They are also chock full of molasses which is great for growing organic cannabis and happens to be great for you too.

The health benefits of molasses include relief from menstruation-related problems, obesity, diabetes, stress, cancer, enlarged prostate, acne and other skin ailments, constipation, headaches and anemia. It also helps to improve bone health, electrolyte balance, hair care, sexual health, functioning of the nervous system, and wound healing. Molasses also helps to strengthen the immune system, maintain healthy levels of hemoglobin and aid in the formation of new cells in the body. – Organic Facts


1. Preheat oven to 350° and line an 8×8 pan with parchment paper. 

2. In a small saucepan over medium heat, melt and combine:

1 Cup Pumpkin Puree

1/3 Cup Organic Molasses

2 Tbls. Cannabis Infused Coconut Oil

1/3 cup Raw Sugar

3. In a food processor, pulse:

1 1/2 Cups Oats 

until you have a mix of whole and ground oats.

4. In a large mixing bowl, combine:

Processed Oats

3/4 Cup Flour

1 tsp. Pumpkin Pie Spice or Cinnamon

1/2 tsp. Ginger Powder

1/4 tsp. Salt

1/3 Cup Dried Cranberries or Currants

5. Add the wet ingredients to the dry, and stir until combined.

6. Scoop the dough into the prepared pan, cover with a second peice of parchment paper, and press until mixture is evenly spread out. 

7. Bake for 20-25 Minutes, until firm. 

Cool for 30 minutes before slicing into 8 bars. 

8. In a medium mixing bowl, combine maple icing ingredients:

2 T Cashew Butter

1 T Maple Syrup

2 tsp. Cannabis Infused Coconut Oil

1/4 tsp. Pumpkin Spice

8. Scoop Maple Icing into a sandwich baggie and snip off the bottom 

corner. Cut into 8 equal bars. Evenly distribute Maple Icing on each bar. Serves 8 based on 1tsp doses.


This recipe is featured in High for the Holidays which is on sale for just $1.99 today!

Are you doing cyber monday things today? Tell me what you’re getting in the comments below so I can live vicariously through you.

Much love,


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1 Comment

  • Reply
    January 20, 2020 at 9:17 am

    Hi Corrine,
    Can I use 1 cup of apple purée instead of Pumpkin purée in your Gingerbread Snack Bars? Is it ok , will the recipe still work, if I also use all oat flour? Thanks 😊

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