Wednesday, 4 December 2013

Raw,Vegan,Gluten-free Nanaimo bars

I started the day off by waking up before midday.Wow. I then went to the gym for the first time in years and almost fainted on the treadmill however all in all it was a great morning. I have been looking for a recipe for Nanaimo bars for ages which allow for vegans and gluten free to enjoy as well. Originally the cream in the centre would be made with butter icing however in this recipe we substitute it with coconut oil and coconut cream. All in all prep time is around 30 minutes, Then freeze it for as long as you want. 
Lets begin...

Chocolate crust ingredients:
128g of flaked almonds
64g of soaked dates
64g of shredded coconut 
32g of cocoa powder
Dash of salt 

Cream ingredients: 
3 oz of Coconut Oil 
64g of Soaked Cashews
3 Tbsp Agave Nectar
3 oz Coconut Cream
1/2 Tsp Vanilla Extract 

Chocolate topping ingredients: 
64g Soaked Cashews
64g Cup Cocoa Powder
6 oz Cup Coconut Oil
3 oz Agave Nectar

1. Place all the ingredients for the middle cream layer into a bowl. Use an electronic whisk  until smooth. Put this to one side.

2. Put all of the chocolate topping ingredients into a bowl, whisk until completely smooth. Put this mix to the side also. 

3. Finally put all of your chocolate crust into a bowl and whisk until dough like. (Don't worry if its a wee but crumbly it will fuse in the freezer) spoon this into a silicone tray and flatten down with a spatula until you have an even biscuity looking base. 

4. Top the crust layer with the cream layer and spread out evenly. I found last time that it was really difficult to layer the chocolate on top of the cream while it was still runny. To avoid this rest it in the freezer for around 10 minutes until the cream layer is firm.  
5. Top with your chocolate topping. 

6. Pop it in the freezer for as long as you need to (at least an hour) and serve it up to suit you and yer pals. I cut mine into wee bunnies. 

With thanks to

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