By popular demand!..
Why? Because you can! Here’s your healthy way to indulge in a world-wide, favourite dessert – and it’s fast; just 10 mins prep!
When? One of these is your perfect energy-packed snak option, plus perfect for kids’ lunchboxes. It goes al long way too – this makes 14-16 bars
Ingredients
‘Cream’ –
2 tbsp cup coconut oil
1/2 cup cashews – pre-soaked for 3 hours in filtered water overnight and drained just before use
2-3 tbsp raw coconut sugar, or honey or agave nectar
2 tbsp cup raw coconut cream
1/2 tsp vanilla extract
Chocolate top –
1/2 cup cashews – pre-soaked for 3 hours in filtered water overnight and drained just before use
1/2 cup raw cacao powder
2 tbsp cup coconut oil
2-3 tbsp raw coconut sugar, or honey or agave nectar
Chocolate crust –
1 cup raw, chopped almonds
1/2 cup medjool dates – pre-soaked for 3 hours in filtered water overnight and drained just before use (set the drained-off fluid aside)
1/2 cup raw, unsweetened, shredded coconut
1/2 cup raw cacao powder
Pinch of ground sea salt
What to do
‘Cream’ – pop all your cream ingredients into your food processor and blend until totally smooth. Keep in a bowl to one side.
Chocolate Top – repeat as per steps for the ‘cream’ above.
Chocolate Crust – empty all your crust ingredients into your food processor and blend until you have a ‘dough’. Now press this evenly into a baking or quiche pan (silicon is a good option, approx 8×8” size)
Use a spatula to evenly spread your cream layer on top of your crust.
Finally, layer on your chocolate topping – you can be generous with this if you like!
Freeze for about 3-4 hours before slicing and serving up a storm!
Fi’s top tips for creating brilliant Guilt-Free Nanaimo Bars –
• Include organic ingredients where you can, and if possible – raw. This helps provide more nutrients that your body can use more easily.
• I store any leftovers in a sealed, non-toxic container in the fridge where they can keep for 4 or so days. You can find toxin-free containers (meaning they don’t have chemicals inside them which could leak out into your food or the surroundings) in most supermarkets these days, and I use a brand that’s specifically BPA free. If you’ve made masses, you can freeze the extras, and they keep for several months.
Bare in mind, the vitamins in your foods have a ‘lifespan’ so the longer you freeze them – the less their levels of vitamins. (It seems that freezing your raw foods doesn’t necessarily cause harm though, it’s more the heating of veggies/fruits etc that does.)
• I use an extra half cup of almonds in the crust, if I’m wanting to ‘up’ my protein
See if you – and your family – can resist your bars!
As seen in Sweet Living 10.14
Fi Jamieson-Folland D.O, is a Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.
is a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.
and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.