Rating4.2/5 (from 5 ratings)4.2
YieldAbout 10 servings
¾ cup almonds and walnuts (any ratio you like)
¾ cup coconut (shredded)
1/3 cup raw cacao powder
10 dates (soaked)
½ cup almond butter
1 tablespoon agave nectar or sweetener of choice (try to use a lighter colored one)
1 teaspoon vanilla
1 teaspoon coconut oil
½ cup cacao powder
1/3 cup dates (soaked)
Agave nectar to taste (maybe around a teaspoon)
1. Process the nuts into crumbs.
2. Add the coconut, cacao, and dates and process until it makes the consistency you like for a crust.
3. Press into the bottom of a container. This layer should be just under 1 centimeter thick.
4. In a small bowl, stir together almond butter, vanilla, and agave until smooth.
5. Add this mixture on top of the crust. This layer should be a little thinner. You may need to wet your fingers and press it in to get it to stick.
6. Process the dates, cacao, and agave. This should make a thick frosting.
7. Spread across the other two layers. Again, you might need to wet your fingers to spread on top.
8. Best when chilled in refrigerator for a few hours.
Pandaonacupcake's ThoughtsBy pandaonacupcake
Nanaimo Bars are a delicious three-layered confection that originated in Nanaimo, British Columbia.
They are super rich, and usually made with tons of butter, sugar, and eggs. You can easily find these at coffee shops/Tim Horton’s/etc in Canada.
This is my first attempt at making a raw version, and they turned out pretty well.
The two outer layers are chocolaty, and the middle is usually a sweet custardy filling. Some places add mint or coffee flavoring here, but in this recipe, the almond butter makes it almost like an almond Nanaimo bar.
I put this recipe into three small containers, so I stuck one in the freezer to see how that is. I think with the hot weather, it might be a good way to cool off!
Layer 3 (below) is supposed to be a chocolate frosting. While it’s pretty good, if you have your own recipe for it, I would love to hear an alternate version.
Note: All measurements are approximate. Feel free to adapt the recipe as you make it if you like it sweeter, more bitter, etc.
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