In a week where we (Adelaide) have suffered through 3 consecutive days above 43.5C (110.3F), this recipe is a godsend! It’s a freezer recipe – perfect for these hot summer days. These bars are like mini ice cream sandwiches.
Oh, and another thing – today Adelaide was officially the hottest city in the world – we hit 44.2C (111.6F) at 3pm. Makes me proud to be a South Australian. Ha!
Anyways, this recipe, an adapted version, is courtesy of DAMY Health. It’s vegan, gluten free, dairy free, raw, grain free and no-bake.
Chocolate crust ingredients –
1 cup slivered almonds
1/2 cup soaked dates
1/2 cup unsweetened shredded coconut
1/4 cup cacao powder
dash of salt
Cream ingredients –
1/4 cup coconut oil
1/2 cup soaked cashews
3 tablespoons agave nectar
1/4 cup coconut cream
1/2 teaspoon vanilla extract
Chocolate topping ingredients –
1/2 cup soaked cashews
1/2 cup cacao powder
1/2 cup coconut oil
1/4 cup agave nectar
1) Place crust ingredients into your food processor and blend until dough-like. Set aside.
2) Place all cream layer ingredients into your food processor and blend until completely smooth. Place into a bowl and set aside. I used my stick blender instead of the food processor.
3) Place the crust mixture into an 8×8 baking pan or a loaf pan (for thicker squares). I used an 8×8 baking pan. Press down and even out the crust.
4) With a fresh spatula top the crust layer with the cream layer and spread out evenly.
5) Cover the baking dish and place in the freezer for a 1-2 hours or until the cream layer has set.
6) Once the cream layer has set remove the baking dish from the freezer.
7) Place all chocolate topping ingredients into your food processor and blend until completely smooth. Once again, I used the stick blender.
8) Top the cream layer with the chocolate layer.
9) Cover the baking dish and place in the freezer for 3-4 hours.
10) Remove from freezer, cut into squares and serve. I actually left the baking dish in the freezer for a couple of days before slicing them.
Tip: store raw nanaimo bars in the freezer.
Oh.my.goodness! These are absolutely delicious! I reckon one of the best desserts I have ever made. Layered lusciousness!
Don’t be daunted by the fact that there are 3 layers to these bars. So simple to make once you get all your ingredients ready.
The Nanaimo bar is a dessert item of Canadian origin popular across North America. It has a wafer crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in chocolate made from melted chocolate squares. It is named after the west coast city of Nanaimo, British Columbia. This recipe is just the raw version of this popular Canadian dessert. I may try and make the original version of these Nanaimo bars – one day.
Note: If you need information on how to soak nuts, go to wikiHow.
By the way, the forecast temperature in Adelaide tomorrow is 42C (107.6F). Sigh.
“I’m not a vegetarian! I’m a dessertarian!” ~ Bill Watterson, Calvin and Hobbes: Something Under the Bed is Drooling.