I have never eaten your traditional Nanaimo Bar. Being gluten free I never really could. So when Milan said you need to make a Nanaimo Bar, I was literally going in blind.
But you know what? I don’t know how, but it works, its creamy and delicious.
Raw, Vegan, Gluten Free and Refined Sugar Free. With every bite they get better and better.
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 to you baking tray, spread evenly and firmly press down.
Stick 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 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
1/4 cup Cacao Butter(melted)
50g Raw Cacao
50ml Coconut milk
1 teaspoon Vanilla
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 freezer before cutting into desired sized pieces.