Saturday, June 7, 2014

Nanaimo Bars (Top with strawberry sauce: strawberries, vanilla bean, coconut oil)

Nanaimo Bars
Recipe type:Dessert
Prep time:
Total time:
  • for the crust:
  • 1½ cup unsweetened shredded coconut
  • 1½ cup blanched almond flour
  • ½ cup coconut oil, melted
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder(or raw cacao powder)
  • 10 dates, pitted
  • a few pinches of sea salt
  • for the cashew custard filling:
  • 2 cups cashews,(soaked in water for 2 hours or more)
  • ½ cup water
  • ½ cup maple syrup
  • 2 tsp vanilla extract or seeds of ¼ vanilla bean
  • ½ cup melted coconut butter or oil
  • a1/4 tsp sea salt
  • for the chocolate ganache:
  • ½ cup maple syrup
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • 1 tsp vanilla extract and a pinch of sea salt
  1. For the crust:
  2. Add everything to your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
  3. For the cashew custard filling:
  4. add cashews, water, maple syrup, vanilla, coconut oil, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
  5. To make the chocolate ganache:
  6. Place the maple syrup, coconut oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
  7. Cut and serve.

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