One thing that my mom always had in the freezer just in case anyone ever came over unespected and she needed a good dessert, was naniamo bars. Semi frozen and totally full of awful ingredients they were so delicious. I hadn’t had a naniamo bar in almost 2 or 3 years since going paleo/bulletproof. I found lots of great sounding recipes but they all used dairy or cooked the nuts. Both of which I do not want in my body. I remember seeing a version of raw naniamo bars on Pinterst but of course…like half of the time I find something…I forget to pin it because there is so much amazing and delicious things to look at! I did have a recipe pinned for a caramel raw vegan cheesecake, so that is where I got my inspiration. I needed help with the creme filling because the last thing I wanted was for my bars to taste like freakin’ coconut…again. I feel like sometimes every tastes like coconut!!! I used the base to a nut bar recipe I use and it seemed to work great.
Here is what I came up with. These bars do need to stay in the freezer but thaw out just right in about 1/2 hr on the counter. I have only made them twice and I do need to keep experimenting with my topping since it doesn’t like to cut in nice slices…its too cracky when semi frozen…still tastes delicious but annoying.
One last thing…When I made these, I did not have a high powered blender…actually, even our magic bullet was broken. I had to use the S blade on our 13 yr old food processor. It did the job, but not super silky smooth like the creme should be. I cannot wait to try it again this weekend with my new Blendtec!!! TY Costco for having it on sale!
Naniamo Bars (GF, DF, grain free, raw, vegan…yummy!!)
- 1 c slivered almonds
- 1/2 c soaked mejool dates
- 1/2 c unsweetened shredded coconut
- 1/4 c coco powder
- 1/8 tsp salt
- 1/3 c coconut oil
- 3/4 c soaked RAW cashews (soak on counter for 3-4 hrs)
- 5 Tbsp raw honey
- 1/3 cup coconut creme
- 3/4 tsp vanilla
- 1/2 c coconut oil
- 1/4 cup cocoa powder
- raw honey (to taste…depends on if you like sweet or bitter)
Line an 8×8 pan with parchment and grease the sides with coconut oil. Add all BASE ingredients into blender, processor, etc. pulse until smooth. Spread it evenly in the pan. Put the pan in the freezer. Clean and dry the blender.
Drain the cashew, saving a bit of the water. Add all CREME ingredients into blender and blend until smooth. Scrape down the sides a few times. If the creme is way too thick, add a bit of the cashew water. **Note on coconut creme. You can buy concentrate coconut cream in a can or just but a can of full fat coconut milk and put it in the fridge for 24 hrs. when you open it up be careful not to shake it at all and the creme will have separated from the coconut water. Try to look for a gum free, non BPA can of coconut milk. ** Ok…now that it is smooth and silky (or slightly clumpy as my first few attempts), spread it over the base layer and return pan to the freezer. Keep it in there for a couple hours.
Now that you base and creme are super chilled, time for the chocolate top. In a small saucepan, melt the coconut oil over med low heat. Whisk in honey when it has just melted and isn’t hot, just liquidy. Add the cocoa powder and whisk again. Pull out the pan from the freezer and pour over the chocolate topping. Spread quick cause it will start to solidify right away. Return to freezer overnight. Pull it out the next day and let it sit on the counter an hour before slicing it. I cut my whole pan up and wrap them individually in wax paper and put in a tupperware container in the freezer.
Hope you enjoy. They are worth the expense(cashews aren’t cheap!) and the wait!