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Paleo/Vegan Nanaimo Bars (No-Bake!)

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Don't we all just love nanaimo bars? I do! How about a healthier option? One that's grain free, dairy free, with good fat, but tastes just as great? Look no further, it's right here! It's okay to have a healthy treat once in a while!

(Yields 16 Bars)

Ingredients for Crust:

  •  1/2 cup pitted dates
  •  1/2 cup sunflower seeds
  •  2 Tbsp coconut oil
  •  1/4 cup honey
  •  1/4 cup unsweetened cocoa powder

Ingredients for Filling: (makes a sweet coconut butter)

  •  3 cups shredded (or flakes) unsweetened coconut
  •  2 Tbsp honey

Ingredients for Topping:

  •  1/4 cup honey
  •  2 Tbsp coconut oil
  •  2 Tbsp unsweetened cocoa powder
  •  Omega Crunch Roasted Maple Shelled Flax - for topping (available here: http://bit.ly/1l8QN0t)

Method for Crust:

Line an 8x8 baking dish with parchment paper.

Put all of the crust ingredients in a food processor, and pulse until all the pieces are broken down and it takes on a sticky dough-like texture. (If you know your food processor has trouble getting through thick mixtures, simply add each ingredient separately and pulse in between each addition.) Spoon all the "dough" into the lined baking dish and use the back of a spoon to spread it out evenly, covering the entire bottom of the dish. 

Method for Filling:

(This is how to make your own coconut butter. You could also use store bought coconut butter and then just mix it with honey.) Add all 3 cups of coconut to a food processor and pulse. Stop to scrape the sides as needed. The coconut will break down and begin to get oily - keep pulsing! Soon it will become smooth like a homemade nut butter. Once it's smooth, add in the honey and pulse until it's well combined. Spoon the coconut butter mixture into the baking dish, on top of the chocolate dough and spread the coconut butter evenly using the back of a spoon. 

Method for Topping:

In a small saucepan over medium heat, add the honey oil and coconut powder. Stir continuously until the oil and honey mix and you have a chocolate sauce with a consistent texture. (about 3 minutes) Pour the chocolate sauce over the coconut butter mixture and use the back of a spoon to spread it evenly, covering the entire surface of the bars. Sprinkle Omega Crunch Roasted Maple Shelled Flax over top and freeze for approx 30 minutes or until bars have hardened. Remove from freezer and cut into 16 squares (4x4). Serve chilled. 

Approx. Nutritional Info Per Serving:

205 cals, 20g carbs, 15g fat, 2g protein, 14g sugar, 3g fiber

Recipe by Kitchen Caleigh

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