The BEST Healthified Nanaimo Bars
All I can say when it comes to Nanaimo Bars is that if you know, you know!
They are utterly delicious and arguably one of the most decadent, unique, and incredible triple layer bars out there.
Now for a fun fact – Nanaimo bars are technically a Canadian thing! The earliest recipes date back to the 1950’s, when they were likely first created and named after Nanaimo, British Columbia. So if you’re not Canadian and have no idea what this dessert I’m talking about is – you’re in for an absolute delight!
What is a Nanaimo Bar you ask?
They typically consist of a base layer of walnuts, graham crackers, coconut, and cocoa. Followed my a middle creamy custard like layer. And a top layer consisting of chocolate!
You really can’t go wrong when you have not one but TWO chocolate-y layers encasing an absolutely melt in your mouth creamy middle layer.
Now here’s the thing- most Nanaimo bars are loaded with not so good for you ingredients. We’re talking highly processed icing sugar, custard powder (made with GMO corn), and then some more sugar on top of that haha. Of course enjoying some treats from time to time is totally okay, but I found myself never feeling that great after eating these more conventional style Nanaimo’s.
Me being who I am, had to create my own healthified version. And I’ve got to say – I could not be more thrilled with how the recipe turned out! You’re going to love them <3
This recipe does contain butter so it’s not dairy free or vegan – but I also have vegan versions you can try here.
A Few Notes about the Recipe:
- This recipe is best when you SOAK your cashews for 8 hours in room temp water as the middle layer blends with much more ease. You can do for less time, just pour boiling hot water over them and allow to soak for a minimum of 30 minutes
- A food processor for the base layer is best and a Vitamix/ high speed blender is best for the middle layer
- Be patient as you blend the middle layer – it might look chunky at first but with time it will turn into the most creamy and delicious thing you ever did taste
- Be sure to use room temperature butter for best results
Ingredients:
For the Base:
- 4 medjool dates (must be nice and juicy, fresh, medjool dates – I have not tested other varieties)
- 1.5 cups walnuts
- 1 cup coconut flakes
- 2 Tbsp. coconut sugar
- 2 Tbsp. cacao powder
- 2 Tbsp. grass fed butter (room temp)
- 1/4 tsp sea salt
For the Middle:
- 1 cup cashews, soaked (ideally for 8 hours, pour hot boiling water over them if you are soaking less than 8 hrs)
- 4 Tbsp. canned coconut milk (ideally the thick creamiest part – don’t shake your can if possible to scoop out the thickest part)
- 1/4 cup grass fed butter (room temp)
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1/4 tsp. sea salt
For the Top Layer:
- 3/4 cup chocolate chips
- 3 Tbsp. milk of choice
Instructions
For the Base: place all ingredients in a food processor and pulse until you reach a fine homogenous texture. Press into a 9×5 or 8×8 pan lined with parchment. Use the 9×5 for a thicker bar and an 8×8 for a slightly thinner bar. Place in the freezer as you make the remaining layers.
For the middle: drain and rinse your cashews. Place in a Vitamix or high speed blender along with all other middle layer ingredients. Blend on high speed until super smooth and creamy. This will take some TIME – so be patient <3 Scrape down the sides as needed and allow to blend (it often takes around 5 minutes of blending). If you were not able to soak your cashews for too long, add in an additional Tbsp. or 2 of thick coconut milk. No more than 2 Tbsp. or the middle will be too soft. Remove the base from the freezer and pour this cream layer over top, spread evenly throughout and place back in the freezer.
For the top: Add chocolate chips and 1 Tbsp. of milk at a time, stirring between each add, to a small pot on the stove on low heat. Consistently stir in order to ensure the chocolate doesn’t burn. Alternatively you can do this in a double boiler although not necessary. As soon as all the chocolate has melted, remove from heat. Remove the pan from the freezer and pour the chocolate layer evenly over top. Place back in the freezer and allow to set for approximately 2 hours. Then remove from freezer and allow to sit on the counter for about 15 minutes before cutting into.
