Nanaimo Bars


130 g almonds, soaked
110 g dates, soaked
65 g ground walnuts
50 g shredded coconut
60 g cocoa powder

80 g raw cashews, soaked
2 tbsp raw cashew butter
3/4 coconut cream
1/4 c coconut oil
3 tbsp maple syrup
1 tsp vanilla extract

Chocolate Layer
300 g dairy free chocolate chips
50 g coconut oil


Soak your ingredients. In separate bowls, soak the almonds, dates, and cashews overnight. 

Shed the almond husks. Peel back the husks of the almonds to reveal the white meat inside. Use a garlic peeler or two sheets of paper towel to rub the husk off for a quicker method, otherwise use your hands. The longer the almonds soak, the easier this process will become.

Make the base. In a food processor, blend the hulled almonds until very fine. Drain the dates, setting the water aside to use later, and add them in the processor with the almonds. Blend again. Combine the ground walnuts, shredded coconut, and cocoa powder in the processor, blending until all the ingredients are well mixed.

Add the date water. Using the leftover water from soaking the dates, slowly pour in a tablespoon at a time to the base mixture, blending each time, until it begins to come together in a large ball. It should stick together, but should not be gooey.

Press into the pan. Line a 9x9 inch baking pan with parchment paper, and press the base mixture evenly onto the bottom. Place in the fridge.

Make the creamy filling. Rinse out the food processor and blend the soaked cashews, drained, until it becomes almost creamy. Add the cashew butter and process again. Next, add coconut oil, then maple syrup and vanilla extract. Process on high for a couple of minutes until it is completely smooth. Scrape down the sides and blend again.

Pour on the filling. Remove the base from the fridge and set it on a flat surface. Using a soft spatula to scrape the filling from the processor, pour it over the chocolate base, starting in the middle and working your way in a spiral to the edges. Even it out quickly before returning the whole pan to the fridge.

Make the chocolate topping. Over medium-high heat, bring a pot of water to boil on the stove top. Place a bowl over the boiling water and add the chocolate chips and coconut oil. Stirring continuously, melt together the chocolate and coconut oil. Remove the bowl from the saucepan when the mixture is completely smooth, letting it stand a minute or two before pouring it over the base and creamy filling of your nanaimo bars. Pour slowly, as the hot chocolate could melt the filling. Pour in the same pattern, starting in the centre and working your way outwards.

Freeze to set. Place the pan in the freezer for 1 - 2 hours, placing it in the fridge at least 45 minutes before serving. Cut with a hot knife, wiping it clean and reheating it between each slice.

Enjoy! xx S