Ingredients
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FOT THE BASE
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100gr raw almonds
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200gr pitted dates
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100gr shredded coconut
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30gr dutch cacao or raw cocoa if you want your bars to be raw
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FOR THE VANILLA CREAM
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400gr raw cashews
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60gr coconut oilpreferably odourless
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40gr agave syrupor honey
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2 drops edible vanilla essential oil
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FOR THE CHOCOLATE
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180gr agave syrupor honey
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60gr coconut oilpreferably odourless
-
60gr dutch cacao or raw cocoa if you want your bars to be raw
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:
- I prefer using Dutch cacao to raw, because the taste is more intense and do not soak the cashews to make it easier
- 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!
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 | |
| 40gr agave syrup | |
| 2 drops edible vanilla essential oil | |
FOR THE CHOCOLATE |
|
| 180gr agave syrup | |
| 60gr coconut oil | |
| 60gr dutch cacao or raw cocoa if you want your bars to be raw |
Steps
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1
Done
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FOR THE CREAMWe 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. |
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2
Done
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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. |
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3
Done
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FOR THE BASEPut the almonds in your food processor and pulse. |
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4
Done
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Add the dates and pulse again. |
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5
Done
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Add the shredded coconut and pulse again. |
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6
Done
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Finally add the cacao powder and pulse again till it starts to get slightly sticky. |
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7
Done
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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. |
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8
Done
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Spread the cream on top of the base evenly and place the tray in the fridge for about ten minutes. |
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9
Done
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FOR THE CHOCOLATEMeanwhile, 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. |
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10
Done
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When you take the tray out of the fridge, remove the ring and cut out the pieces you like! |
