Healthy Nanaimo Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Medjool dates, pitted

• Condiments

  • 5 tbsp Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 3 tbsp Cocoa powder
  • 1/2 cup Coconut flour
  • 1 cup Dark chocolate
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 3 1/2 cup Coconut, unsweetened
  • 1/2 cup Walnut

Found on homemadehearts.ca

Description

Ingredients

• 2 cups Medjool dates, pitted (about 18 dates)
• 1 tablespoon coconut oil
• 1 cup almond flour
• ½ cup coconut flour
• 3 tablespoon cocoa powder
• 2 tablespoon maple syrup
• ½ cup shredded coconut, unsweetened
• ½ cup walnut
• 3 cups shredded coconut, unsweetened
• 2 tablespoon coconut oil
• 3 tablespoon maple syrup
• ½ teaspoon vanilla extract
• 1 cup dark chocolate (use good quality, sugar-free and vegan)
• 1 tablespoon coconut oil

Directions

• In a food processor, process the dates with coconut oil until they are finely chopped and sticky.
• Add almond flour, coconut flour, cocoa powder and maple syrup to the chopped dates.
• Process until everything is blended together and forms a thick paste. The mixture may form a large ball. If this happens before everything is blended together, break it up with a spoon or spatula and process more.
• Transfer the mixture into a large mixing bowl.
• Add shredded coconut and walnut pieces and mix well. You may need to use your hands since the mixture is quite thick.
• Press into a parchment paper lined square mold.
• Refrigerate while you prepare the middle layer.
• In a high speed blender, blend the coconut oil, maple syrup and shredded coconut
• Using the temper tool to push down, blend until the coconut is completely shredded and becomes a paste, or butter texture.
• Spread the coconut butter with a spoon over the chilled base layer.
• Refrigerate while you prepare the top chocolate layer.
• In a water bath, melt the dark chocolate with coconut oil.
• Once melted, pour the chocolate over the coconut layer and spread evenly.
• Refrigerate for about 1 hour and then cut into 25 squares. You dont wait to refrigerate for too long before you cut it since the chocolate on top might break.
• Keep the squares in an airtight container, in the fridge for about 1 week. This desert can also be frozen and will keep for a few months!