Rating5/5 (from 1 ratings)5
1c macadamia nuts
1c cashew nuts
1/2c coconut, shredded or flaked
1/3c raw cacao powder
3/4c medjool dates, pitted
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)
2/3c raw cacao powder
1/3c agave nectar
1/3c coconut oil
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.
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 .
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 or in a dehydrator to keep the chocolate melted and pourable.
Note: In the photos here, I rolled out the base mixture and used a champagne glass to cut out the circles.
Cupcakes revenge's ThoughtsBy cupcakes revenge
I love nanaimo bars! Here's a recipe for a raw version.
Keep them in the fridge or freeze them for a longer life. Enjoy them frozen for an ice-creamy treat.
Print This Recipe (PDF)
Click the button below to download the printable PDF.