Creamy Nanaimo Bars
You wouldn’t even know they are Refined-sugar free
My friend Milan was insistent that I create a JSF version of the west coast well known Nanaimo Bar. I was literally going in blind on this as being gluten-free, I had never actually tried the ‘o.g’ Nanaimo Bar itself. But, you know what? A Nanaimo Bar Just Soul Food style is creamy and so delicious! Raw, Vegan, Gluten Free and Refined Sugar-Free and with every bite, they taste better and better.
Wrap your taste buds around this recipe
40g Raw Cacao
Line your baking tray with cling film and set aside.
Combine all ingredients into the food processor and blend until combined and sticky.
Transfer processed mixture to your baking tray spread evenly and firmly press down.
Pop the tray in the freezer to start the cooling process.
While your base layer is freezing you can start on your cream.
CREAM LAYER INGREDIENTS
125ml Coconut Cream
105 ml Coconut oil
100g Soaked Cashews
50g Almond Butter
2/8 ts Turmeric
Blend all ingredients in a high powered processor until smooth and creamy.
Remove your tray from the freezer and apply the cream to the tray and spread evenly.
Then return to freezer to set.
CHOCOLATE CREAM LAYER
3/4 cup Coconut Oil (melted)
2/3 cup Maple Syrup
1/4 cup Cacao Butter (melted)
50g Raw Cacao
50ml Coconut Milk
1 teaspoon Vanilla
A pinch of Salt
Put all ingredients into your food processor and blend on low for about 20 seconds and then transfer to a bowl.
Remove your baking tray from the freezer and spread your chocolate cream evenly across the tray and return to the freezer before cutting into desired sized pieces.