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Nanaimo bars, vegan & sugarfree

Nanaimo bars, vegan & sugarfree

Nanaimo bars
Features:
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Fiber Rich
  • Food Processor
  • Gluten Free
  • Protein Rich
  • Raw
  • Vegan
  • Vegetarian
  • 1 h
  • Easy

Ingredients

A while ago I started experimenting with raw cooking. I came across a very interesting recipe of these bars which I tried and loved! They are called “Nanaimo bars” and originate from Canada. After adjusting the sweetness and taste to my liking I ended up changing two things:

  1. I prefer using Dutch cacao to raw, because the taste is more intense and do not soak the cashews to make it easier
  2. Instead of vanilla powder I started using vanilla essential oil, which is more aromatic and also much cheaper

You can also try and make them with 1.5 times the cream dosage and see which analogy you like best. I like them either way sooooo much!

They are just as sweet, chocolatey and very satisfying! You only need a small piece to satisfy your sweet tooth and due to their coconut oil content they are also diet friendly!

All who tried them really liked them, all the kids LOVED them, so here are my incredible nanaimo bars, all vegan and sugarfree as always!

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Ingredients

FOT THE BASE
100gr raw almonds
200gr pitted dates
100gr shredded coconut
30gr dutch cacao or raw cocoa if you want your bars to be raw
FOR THE VANILLA CREAM
400gr raw cashews
60gr coconut oil preferably odourless
40gr agave syrup or honey
2 drops edible vanilla essential oil
FOR THE CHOCOLATE
180gr agave syrup or honey
60gr coconut oil preferably odourless
60gr dutch cacao or raw cocoa if you want your bars to be raw

Steps

1
Done

FOR THE CREAM

We start by making the vanilla cream first, so as not to need to wash the food processor in between the steps. You put the cashews in the food processor and pulse till they reach a sand like consistency.

2
Done

Add the coconut oil, agave syrup and vanilla oil and pulse again till you get a cream like a thick dough. Take it out of the food processor and set it aside.

3
Done

FOR THE BASE

Put the almonds in your food processor and pulse.

4
Done

Add the dates and pulse again.

5
Done

Add the shredded coconut and pulse again.

6
Done

Finally add the cacao powder and pulse again till it starts to get slightly sticky.

7
Done

Put the mixture into your tray (you need a tray with ring around it, either round or rectangular like mine) and press it down firmly, while spreading it evenly.

8
Done

Spread the cream on top of the base evenly and place the tray in the fridge for about ten minutes.

9
Done

FOR THE CHOCOLATE

Meanwhile, prepare your chocolate cream. Whisk the coconut oil with the agave in a bowl, then add the cacao powder and whisk them all together well. Spread the chocolate over your cream layer and place the tray in the fridge again for at least 30 minutes.

10
Done

When you take the tray out of the fridge, remove the ring and cut out the pieces you like!



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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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