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–+ servings
A stack of three layered chocolate bars on white parchment paper.
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5 from 2 votes

Raw Vegan Nanaimo Bars

Try these raw vegan Nanaimo bars in place of the traditional version! Filled with nuts and coconut, and sweetened with maple syrup.
Prep Time10 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Servings: 16
Author: Sophie

Equipment

  • Measuring cups and spoons
  • Food processor
  • 8x8 in. pan

Ingredients

Base

  • 1 ¾ Cup Unsweetened Coconut
  • 1 ½ Cup Walnuts
  • ¼ Cup + 2 Tbsp. Dates
  • 3 Tbsp. Maple Syrup or liquid sweetener of choice
  • 4 Tbsp. Coconut Oil
  • 3 tablespoon Cacao Powder
  • ⅛ teaspoon Sea Salt

Middle

  • 1 ¼ Cup Cashews soaked overnight
  • 4 tablespoon Coconut Oil
  • 5 tablespoon Maple Syrup or liquid sweetener of choice
  • 1 teaspoon Vanilla
  • ⅛ teaspoon Sea Salt

Topping

  • ¼ Cup + 2 tablespoon Cacao Powder
  • 2 Tbsp. Cocoa Butter
  • 2 Tbsp. Coconut Oil
  • 2 Tbsp. Honey or liquid sweetener of choice
  • ⅛ teaspoon Sea Salt

Instructions

Base

  • Puree all the ingredients together in a food processor. Once the mixture comes together, press into a parchment lined 8" by 8" pan. Set in the refrigerator while you make the filling.
    1 ¾ Cup Unsweetened Coconut, 1 ½ Cup Walnuts, ¼ Cup + 2 Tbsp. Dates, 3 Tbsp. Maple Syrup, 4 Tbsp. Coconut Oil, 3 tablespoon Cacao Powder, ⅛ teaspoon Sea Salt

Middle

  • Puree the soaked and drained cashews in a food processor until very finely ground. Add the oil, maple syrup, vanilla, salt, and continue to puree until smooth. Spread the filling over the base (using the back of a spoon helps to create a smooth surface) and refrigerate until the filling is set, approximately 30 minutes.
    1 ¼ Cup Cashews, 4 tablespoon Coconut Oil, 5 tablespoon Maple Syrup, 1 teaspoon Vanilla, ⅛ teaspoon Sea Salt

Topping

  • Melt all the ingredients over a double boiler and pour over the filling. You might have to swirl the pan a bit to spread the chocolate all the way to the sides. Set in refrigerator until the chocolate is hard. Before slicing into bars, it's best to let it warm up a bit on the counter as to not crack to chocolate top.Store in the refrigerator.
    ¼ Cup + 2 tablespoon Cacao Powder, 2 Tbsp. Cocoa Butter, 2 Tbsp. Coconut Oil, 2 Tbsp. Honey, ⅛ teaspoon Sea Salt

Nutrition

Serving: 1g | Calories: 192kcal