This is a vegan and gluten-free take on the Canadian honored Nanaimo Bar. YUM! I can’t quite remember what the original tastes like, but this tastes SO GOOD! It’s got a solid crust, a creamy center and a nice chocolate coating. You can’t go wrong with that. Scroll down for my note on how to make this raw.
Nanaimo Bars [Vegan, Gluten-Free]
- 1/4 cup of almonds
- 1/2 cup of pecans
- 1/2 cup of walnuts
- 1 cup of shredded coconut
- 1/2 cup of cacao powder
- 1 cup of dates (pitted & soaked for a few minutes in warm water – reserve the soaking water)
- 1/4 teaspoon of sea salt
- 1 cup of cashews (soaked at least 4 hours, preferably 8)
- 1/4 cup of coconut butter
- 2 tablespoons of coconut oil
- 3 tablespoons of maple syrup
- 1.5 cups of vegan chocolate chips
- 2 tablespoon of coconut oil
- Put the nuts into your food processor and process until broken down into smaller pieces. Add the remaining ingredients and pulse until the mixture sticks together. I added a couple of tbsp of the date soaking water to help it form nicely.
- Line an 8×8 baking dish with parchment paper and press the mixture firmly into the pan. Put the dish in the freezer for 10-15 minutes while you make the filling.
- Drain and rinse your cashews. Put all of the ingredients into a high powered blender and blend until the mixture becomes smooth & creamy. Pour this evenly onto the pan over the base and put the dish back in the freezer for 15 minutes to firm up while you make the chocolate layer. You may need to use a spatula to smooth the layer out.
- Turn a burner on your stove on low heat. Add the chocolate chips to a pan with the coconut oil and gently stir the chocolate until the chips have all melted. Carefully pour this onto your cream base and store in the freezer until ready to eat.
- Once the bars have set, take them out of the freezer and cut into squares. I had a hard time cutting them, most of them didn’t cut into pretty squares. Also, I recommend taking the bars out of the freezer 5-10 minutes before you want to eat them so they are easier to bite into.
**This can easily be made raw by making your own chocolate instead of using chips. I would recommend 1/2 cup of cacao powder to 3/4 cup of coconut oil – it will come out more thinly and will need to be frozen longer, but it should work nicely.