easy Nanaimo Bars
Ingredients:
Bottom Layer
1 cup shredded coconut
1/2 cup dates
1/2 cup dried cranberries
1/2 cup almonds, soaked for 12 hours or overnight
1/4 cup raw cacao powder, unsweetened
Middle Layer
2 cups raw cashews, soaked 4 to 6 hours or overnight
1/4 cup maple syrup
2 Tbsp. coconut oil, melted
4 Tbsp. lemon juice
2 tsp. pure vanilla extract
Top Layer
1 80-85 per cent dark vegan chocolate bar (preferably raw)
2 Tbsp. coconut oil
3 Tbsp. cacao nibs
Directions
Coat a 9" x 9" cake pan with coconut oil or line with parchment paper.
Bottom layer: combine all ingredients in a food processor fitted with the S-blade. Process until the mixture is broken
down and begins to stick together. Scrape down the sides of the food processor as needed. Press the crust into the
bottom of prepared pan using a spatula. Cool in the fridge.
Middle layer: rinse the soaked cashews and blend all of the middle layer ingredients in a clean food processor until you have a smooth cream filling (8 to 10 minutes).
Spread the cream evenly on the top of the base and returnto the fridge.
Top layer: place the vegan dark chocolate and coconut oil
in a small pot and melt down over low heat. Mix continuously so it doesn't burn.
Pour chocolate layer over the middle layer and sprinkle with cacao nibs. Cool.
Allow the chocolate and the bars to firm up for about 3 hours (or overnight) before slicing. Keep bars in the
refrigerator for 3 to 5 days.
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