Almost Raw Vegan Raspberry Nanaimo Bars
Author: 
Recipe type: Dessert, No Bake, Raw, Vegan, Gluten Free
Serves: 1 8" Square Pan
 
Ingredients
  • "CREAM" LAYER
  • 1 cup raw macadamia nuts, soaked in water overnight
  • ½ cup melted coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • A pinch of salt
  • CRUST
  • ½ cup sliced almonds, toasted*
  • ½ cup unsweetened shredded coconut, toasted*
  • ¼ cup cocoa powder
  • 1 cup pitted dates
  • 1 tbsp water
  • A pinch of salt
  • Water, as needed
  • 1 cup raspberries (fresh or frozen)
  • CHOCOLATE GANACHE
  • ⅔ cup cocoa powder
  • 3 tbsp pure maple syrup
  • Scant ⅓ cup melted coconut oil
  • ½ cup almond milk, slightly warm
Instructions
  1. Line an 8-inch square pan with plastic wrap for easy removal.
  2. In a food processor fitted with an S-blade, combine all ingredients for the "Cream" layer and process until as smooth as possible. Transfer mixture to a separate bowl.
  3. Without cleaning out the food processor, make the crust next by pulsing the almonds and coconut until relatively fine. Add the cocoa powder and pulse until distributed. Add the dates and salt and process until the dates are finely chopped and the mixture is crumbly. Test the consistency of the mixture by pressing a small amount between two fingers; if it holds together, it's ready! If it's still crumbly, add water 1 tbsp at a time until it is sticky enough. Press the crust mixture evenly and firmly into the bottom of prepared pan.
  4. Spread a thin layer of the macadamia "Cream" mixture over the crust, using a spatula to even out the surface. Sprinkle raspberries over the surface. Cover the raspberries with the remaining cream and place in the freezer while you make the final layer.
  5. Again, without cleaning out the food processor, add the cocoa powder and liquid sweetener and pulse to combine. Scrape down the sides before adding the coconut oil. With the motor running, slowly add in the coconut oil through the chute. The mixture will likely cease up, but don't worry! Once the coconut oil is incorporated, add the warmed milk in the same method: down the chute.
  6. Spread the Chocolate Ganache mixture over the top of the "Cream" Layer to complete the Nanaimo Bar. Freeze for a few hours until firm before cutting into squares/bars. Store in the freezer.
Notes
*Skip the toasting to keep recipe raw
Recipe by Radiant Rachels at https://radiantrachels.com/almost-raw-vegan-raspberry-nanaimo-bars/