Chocolate Nanaimo Bars

Name: Chocolate Nanaimo Bars
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup Crust:; 10 whole raw almonds; 1 tbsp. Dates; 2 cups cocoa powder; 1½ tsp. Filling:; ⅔ cup cashews, soaked 2 hours; 1 tsp. vanilla extract; 3 coconut oil, melted; 2 tbsp. stevia powder; 1¼ cups Medjool dates or ¼ cup Date Syrup; coconut cream (from the top of a chilled can of coconut milk); Topping:; Raw Chocolate, melted

To make the crust, in a food processor, pulse together the almonds, five of the dates, and the cocoa powder until crumbly. Add in the remaining five dates and pulse again until evenly chopped. Pres…

Cook30 min
Total30 min
Serves12
LevelIntermediate

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 cup Crust:
10 whole raw almonds
1 tbsp. Dates
2 cups cocoa powder
1½ tsp. Filling:
⅔ cup cashews, soaked 2 hours
1 tsp. vanilla extract
3 coconut oil, melted
2 tbsp. stevia powder
1¼ cups Medjool dates or ¼ cup Date Syrup
coconut cream (from the top of a chilled can of coconut milk)
Topping:
Raw Chocolate, melted

Method

To make the crust, in a food processor, pulse together the almonds, five of the dates, and the cocoa powder until crumbly. Add in the remaining five dates and pulse again until evenly chopped. Press the mixture firmly into an 8 × 8-inch baking pan.
Make the filling in a food processor by combining the cashews, vanilla, coconut oil, stevia, dates, and coconut cream until very smooth, for about 5 minutes, scraping down sides as needed. Spread the filling evenly on top of the crust by using a flat silicone spatula. Freeze for 1 hour and then cut into squares.
Top with melted chocolate and then return to freezer. Chill in freezer overnight, or for at least 6 hours. Store in refrigerator in airtight container for up to 2 weeks.