It’s the new year and many set their news years resolution. This raw vegan treat will keep you on track while quenching that sweet tooth that likes to creep up on all of us. So grap one or even 2 if you can. It truly is a guilt free snack.
This recipe is vegan, gluten free, dairy free, raw, grain free, no-bake, chocolately and ofcourse delicious!
RAW VEGAN NANAIMO BARS
Makes 12-16 Raw Nanaimo Bars
Chocolate Crust Ingredients:
1 Cup Slivered Almonds
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 (Pre-refridgerated – thick consistency)
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.
-Place into a bowl and set aside.
-Place all chocolate topping ingredients into your food processor and blend until completely smooth.
-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!
*Tip – Store Raw Nanaimo Bars in the freezer.
