The Nanaimo Bar - raw, vegan styles

In memory of fun times in Canada. A nice raw version. Gluten free, dairy free, raw, grain free, no-bake, chocolately and delicious!

Chocolate Crust Ingredients:

• 1 Cup Slivered Almonds (I used whole raw almonds and broke them up in the blender first)
• 1/2 Cup Soaked Dates
• 1/2 Cup Unsweetened Shredded Coconut
• 1/4 Cup Cocoa Powder
• Dash of Salt

Cream Ingredients:

• 1/4 Cup Coconut Oil
• 1/2 Cup Soaked Cashews
• 3 Tbsp Agave Nectar
• 1/4 Cup Coconut Cream
• 1/2 Tsp Vanilla Extract

Chocolate Topping Ingredients:

• 1/2 Cup Soaked Cashews
• 1/2 Cup Cocoa Powder
• 1/2 Cup Coconut Oil
• 1/4 Cup Agave Nectar

Directions:

1. Place all cream layer ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
2. Place into a bowl and set aside.
3. Place all chocolate topping ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
4. Place into a bowl and set aside.
5. Place crust ingredients into your food processor and blend until dough-like.
6. Set aside.
7. Place the crust mixture into an 8×8 silicone baking pan or a loaf pan (for thicker squares).
8. Press down and even out the crust.
9. With a fresh spatula top crust layer with your cream layer. Spread out evenly.
10. Top cream layer with your chocolate layer (you will have extra of this layer so use as much or as little as you would like).
11. Cover baking dish with saran wrap and place in the freezer for 3-4 hours.
12. Remove from freezer, cut into squares and serve!

*Tip - Store Raw Nanaimo Bars in the freezer.

From: http://www.damyhealth.com/2012/10/raw-nanaimo-bars/