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:
Cream Ingredients:
Chocolate Topping Ingredients:
Directions:
From: http://www.damyhealth.com/2012/10/raw-nanaimo-bars/
- 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:
- Place all cream layer ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Place into a bowl and set aside.
- Place all chocolate topping ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Place into a bowl and set aside.
- Place crust ingredients into your food processor and blend until dough-like.
- Set aside.
- Place the crust mixture into an 8×8 silicone baking pan or a loaf pan (for thicker squares).
- Press down and even out the crust.
- With a fresh spatula top crust layer with your cream layer. Spread out evenly.
- 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).
- Cover baking dish with saran wrap and place in the freezer for 3-4 hours.
- Remove from freezer, cut into squares and serve!
From: http://www.damyhealth.com/2012/10/raw-nanaimo-bars/