Skip to main content

raw vegan nanaimo bars

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks. xoxoxo



I heart nanaimo bars. My friend Shannon also loves them. I've seen gluten-free vegan ones, and eaten the delicious ones from LPK culinary groove. But traditional nanaimo bars are a heavy-on-the-refined sugar affair and both of us wanted to create one that steered clear of the white stuff. We both thought of recipes  separately and came up with almost identical ones - funny how that happens.

The base and the chocolate ganache were easy to create. The middle layer, however, which gets its flavour and texture mainly from the sugar, was more of a challenge. The vanilla almond cream is delicious in its own right, but not quite like the sugary yellow filling of a nanaimo bar, leading this tasty square to be dubbed by Shannon's husband the Tofino Bar.


To make
base
1c macadamia nuts
1c cashew nuts
1/2c coconut, shredded or flaked
1/3c raw cacao powder
3/4c medjool dates, pitted

In a food processor, blend the nuts and cacao powder until the mixture is well ground. Add coconut and pulse a couple of times to mix it in. Add dates and blend until a dough is formed.

cream layer
1 cup almonds, soaked 8 hours, well rinsed
1/2c+2T water, as needed
1/4c medjool dates, pitted
1/4c coconut oil
1/2tsp vanilla extract (or throw in a vanilla bean)

After soaking the almonds, the skin will come off quite easily. Removing the skin will result in a smoother cream. Blend all the ingredients together and place in the fridge or freezer to firm up for 1-2 hours .

chocolate sauce
2/3c raw cacao powder
1/3c agave nectar
1/3c coconut oil

Sift the cacao powder through a sieve into a bowl. Add remaining ingredients and blend with a small whisk until smooth.

In a square or rectangular pan, press the base mixture along the pan to form the bottom of the square. Then spoon in the cream and spread it evenly. Top with a thin layer of chocolate sauce - put in a shallow pan of warm water to keep it melted enough to pour easily.

Note: In the photos here, I rolled out the base mixture and used a champagne glass to cut out the circles.

Comments

Iris said…
Oh Selene, you are the master of raw desserts! These look wonderful!
Tough Cookie said…
Hi! Love this recipe! Can we have permission to use it sometime on crazysexylife.com. We will give you credit, of course :-) You can e-mail me at maria@crazysexywellness.com

Thanks!
amy said…
THIS IS AMAZING.

Popular posts from this blog

Raw vegan meal plan (Day 2) and raw vegan tacos (or, my new obsession)

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks!
I'm building my meal plan to allow for leftovers, because in any meal plan, really, leftovers are kind of needed to get by timewise.

A note on raw eating...I am trying to achieve a high raw lifestyle, meaning that 90-95% of what I'm eating is raw. However, when it comes to spices and oils and tamari, I am often not opting for the raw versions. For spices and oils, this is a matter of accessibility (other than coconut oil, which is easy and inexpensive to acquire); although I am going to try to find and use more whole versions of the spices (like the tumeric root and cardamon pods, for instance), it will still be very hard to determine whether these are raw. For tamari, this is because nama shoyu (the raw version) contains gluten, which I am allergic to. Now, you could go with bragg's soy sauce-like product, but I don't use enough o…

Make your own raw tahini and cheesy tahini broccoli recipe

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks xoxo Broccoli smothered in cheesy tahini sauce
I already toted the many amazing benefits of sesame seeds here so we'll skip that part in this post and go straight to the awesomeness that is tahini.

Raw tahini is delightfully easy, and inexpensive, to make. And you can do such awesome things with it! I personally love using tahini as salad dressing. And when I discovered you could make a delicious cheese sauce with it...!! You can't really tell from the photo, but this makes a deliciously creamy and cheesy sauce that you can use on zucchini linguine, or for kale chips, or really just about anywhere that cheesy goodness could go (which is pretty much anywhere). The cheesy tahini broccoli is my version of Julie Morris's awesome recipe. While you're there check out her other recipes, yum they sure do look good!

How to make raw tahini

Raw vegan chili and a raw meal plan for the lazy chef in all of us

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks! Hearty bowl of raw chili
Ok, it's been a great great weekend for many reasons: went to an amazing clothing swap put on by V. A. S. T., went to my adorable niece's birthday party, attended a wonderful raw potluck (yum!!), and went to my uncle and dad's joint bday lunch at my uncle's place. And to make everything even better, there were amazing people and conversations throughout it all!

So that part has been great. Of course, all the family get togethers mean that I haven't been eating as raw as I normally do. And I'm really noticing how much better my body does when I'm eating mostly raw. I feel much more grossly full and sluggish on cooked foods. And my throat is burning as it's giving me some serious acid reflux issues. I've also been on this stupid cleanse (I bought it a long time ago and figured I had better use it …