YIELD: 16 SERVINGS
Nanaimo bars, named after the city in British Columbia, are a popular no- bake dessert that are typically made with a LOT of butter and sugar. If you’re not concerned about them being totally sugar-free, you can also use your favorite non dairy chocolate chips/buttons in place of the raw chocolate.
Directions
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 the freezer.
Chill in the freezer overnight, or for at least 6 hours.
Store in refrigerator in an airtight container for up to 2 weeks.
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Ingredients
CRUST
1 cup whole raw almonds
10 dates
1 tablespoon cocoa powder
FILLING
2 cups cashews, soaked 2 hours
1½ teaspoons vanilla extract
⅔ cup coconut oil, melted
1 teaspoon stevia powder
3 Medjool dates or ¼ cup Date Syrup
2 tablespoons coconut cream (from the top of a chilled can of coconut milk)
TOPPING
1¼ cups Raw Chocolate, melted
