raw, vegan, Nanaimo Bar Recipe
Or more accurately conveyed:
I whipped these up a few nights ago, to bring as dessert to our friend who had us over for dinner. They were so, so good I almost wished I were the only one at the party.
These bars are not traditional Nanaimo Bars- the texture of the filling (the green) is a lot creamier and almost fluffier. Not that really, really sweet tooth-decaying Nanaimo bar filling I remember getting sugar high from years back. But also not that gummy, florescent raw Nanaimo bar filling I had a few years back. Neat.
Eat-Your- Greens-Raw-Vegan-Nanaimoesque-Chocolate-Crunch- Bar-Recipe based off of a Chocolate Covered Katie Recipe
for the Crust (I used some macaroon test filling- it is really, really good and I think that you will enjoy them immensely! Will be out within the next month or so =)) – CCK suggested:
- 1/2 cup raw almonds, walnuts, pecans, or a combination of these (or sunflower seeds for nut-free)
- 1/2 cup shredded coconut, unsweetened
- scant 1/2 cup pitted dates (8 small dates) or raisins
- 1/8 tsp salt
- 2 tbsp cocoa powder, optional
Process all ingredients until even crumbs form- it is best to use a food processor as even a high speed blender will yield a sort of ball mixture, without much texture. Transfer to an 8-in square baking dish lined with parchment or plastic wrap going up the sides for easy removal. Smush into the pan until the crust evenly fills the bottom- you can use a fork to do this or the lid of a jar (attached to the jar).
for the Creme
- 1 1/2 cups raw cashews or macadamia nuts or coconut butter (no need to soak if you are using coconut butter) (160g)
- 1/8 tsp salt
- 1/2 tbsp vanilla bean
- 1/4 cup virgin coconut oil (40g)
- 2 T liquid sweetener (such as pure maple syrup- or increase to 4 T to make it more traditionally sweet)
- 3 oz raw spinach (85g or 2 very-loosely-packed cups)
If you are using cashews or macadamia nuts, you will want to soak them ahead of time to soften them up (if you don’t have a high speed blender) and to make them more easily digestible. Do this for at least 6 hours, then drain and rinse. If you left it to the last minute, like me, and you have access to a high speed blender, like me, just add the 160g of nuts with a couple of tablespoons of water (or 30g). Put everything in the blender and blend until very smooth! And then smooth onto the top of the crust. Pop into the fridge/freezer to harden.
for the Chocolate Crunch Topping
70 g Zimt (I used some left-over Chocolate Nib’d and it was delicious, but it would get pricey to use bars, so might as well use the baking chocolate – available at Edible Canadaor online)
optional: a bit of coconut oil to melt
Heat up some water over the stove until it is just about to bubble; have a shallow bowl on top of the pot, so the the bottom heats up. Put your Zimt in there to melt- you may want to add a little coconut oil if you find the mixture gets too thick (you will also want to turn down the heat). Smooth the chocolate onto the Creme and pop back into the fridge to set. You can scour the top to make it easier to cut it once it has set (I didn’t. Obviously )
Does not matter, though, because this recipe is nothing short of very yummy. And you get your greens!