Nom nom nom, these bars will blow your mind with textural supremacy! They are like a raw nanaimo bar, without all the junk. Seriously, they’re so loaded with goodness that you won’t even need more than one. Well, maybe just one more.
For the crust: Melt all the coconut oil in a double-boiler or small saucepan if you aren’t desiring a fully raw product. In a blender or food processor add almonds, coconut flakes, ½ C of coconut oil, 2 Tbs cacao and the dates or raisins. Process until mixture is thick and well blended, use a tamper in your blender to make sure it’s evenly mixed.
In a 9×13 inch baking dish, spread a layer of crust mixture evenly and pop this into the fridge while you make the cream layer.
Wash out your blender or food processor and add to it the drained cashews, ¼ C coconut oil, ¼ C coconut sugar, lemon juice, water and salt. Blend until super creamy and smooth.
Layer this creamy mix over top of the crust and pop it back in the freezer while you make the ganache.
Mix together 2 Tbs cacao, with ¼ C coconut sugar and ¼ C of the melted coconut oil. Pour the ganache over top of the creamy layer and pop it in the fridge or freezer for at least an hour before cutting and serving.
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