It’s no secret…we all love nanaimo bars.
Here’s a raw, vegan, gf, nutritious and delicious version we created…and we’re so glad we did!
We were fortunate enough to be offered a jar of the new Native Forest Raw – Cold Pressed coconut oil that Edward & Sons have just come out with. And coconut oil is such a lovely ingredient for raw desserts.
It’s been a very long time, but I remember nanaimo bars being slightly complicated.
I’m happy to report that these are quite simple.
Before you get started, soak one cup of dates for at least four hours.
Line a loaf pan with parchment paper and you’re ready to go!
For the base…
- 1c of soaked dates
- 1/2c of cacao powder
- 1/2c of unsweetened shredded coconut
- 1/2c of almonds
Process the above in your food processor until it all comes together…about thirty to forty five seconds.
Press the mixture into your lined loaf pan, flatten the top and set aside.
For the middle layer…
- 1c of unsweetened shredded coconut
- 1/2c of coconut oil
- 1/4c of coconut nectar (or agave)
- a pinch of turmeric (optional)
- 2tbsp of coconut flour
Process the first four ingredients in your food processor until smooth, remove the blade and stir in your coconut flour. Now you’re thinking…turmeric? Yep. A little goes a long way and it will help you achieve the yellowy look, similar to a ‘traditional’ nanaimo bar. And I personally think it levels out the sweetness a bit. Yay!
The mixture will seem a bit moist, that’s only because the coconut oil has melted from the heat of the food processor. Don’t worry, it all works out. Pour the mixture over your base and smooth out the top.
Place it all in the freezer for about thirty minutes.
For the top chocolate layer…
- 1/4c of cacao powder
- 2tbsp of coconut oil
- 1/4tsp of vanilla powder
Place the ingredients into a stainless steel bowl and rest the bowl over a pot of simmering water just long enough for the oil to melt. Give it all a good stir and drizzle it over the top of the first two layers. Because the first to layers have been in the freezer, you’ll want to spread the chocolate fairly quickly so that it doesn’t harden unevenly.
And that’s it folks!
Slice with a cool, dry knife and store the bars in the fridge.
I hope you enjoy this one as much as we do!
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