Skip to main content

Raw, Gluten-Free Nanaimo Bars

It is Christmas season, of course, so please forgive my divergence from strictly "healthy" fare... one could argue that I have used high anti- oxidants (raw cacao powder), enzyme-dense sweetening (raw honey), and organic extra virgin coconut oil (among all the other organic ingredients) and therefore, this is a healthy little morsel-- but we both know that that is stretching it a bit!  But it is DELICIOUS and I am guessing that it is healthier than the non-vegan version, and definitely there is no gluten in this recipe.  Scroll down for the history of the Nanaimo bar.  Enjoy, and Merry Christmas!

I used a recipe for raw Nanaimo bars found at the (former) RawBC site, but I like raw honey better than agave, and I didn't have almonds, so used walnuts.  I soaked both the Macadamia nuts and the Walnuts.  The base layer is my least favourite, maybe because I am not particularly fond of Macadamia nuts?  If I were to do it over, I would use all almonds for the base, and I am converting the recipe to just almonds as I transcribe.  Otherwise, this is a treat suited to a Queen (or a visiting mother-in-law).  A teeny-tiny little square satisfies any sweet-tooth.

Layer One: 

1 1/2 c walnuts 
1/3 c shredded coconut 
6-8 dates, pitted 
1 T raw honey
1 T raw cacao powder (optional) 

Process the nuts into crumbs and add the coconut, dates, honey (and raw cacao) until dough starts sticking together. Press it into a 8 inch square pan. 

Layer Two: 

1 c Cashew butter (approx. 1 1/2 C. cashews- soak 8 hours ahead of time) 
3 T Extra Virgin Coconut oil (NOT melted) 
3 T raw honey 
1/2 vanilla bean (seeds) or organic vanilla extract to taste

Process cashews in a food processor with s-blade until turning into butter. If butter is too thick, add some water (about 1/4 c) until it is nice and smooth. Add honey, vanilla (or seeds) and coconut oil last. Pour the mixture over the crust and place it in the fridge or the freezer to set. 

Layer Three: 

1/2 c Extra Virgin coconut oil (melted on low heat in a jar which sits in a pot of water) 
1/2 c raw cacao powder 
3 T raw Honey 
1/2 vanilla bean (seeds) or organic vanilla extract to taste

Mix everything in a bowl and stir until smooth with wood wisk (do not stir too much). Let it cool for about 10 minutes, then pour over the crust and cream layer. Place in the fridge or freezer to set again.  

History of the Nanaimo Bar

In the 1950s, that Golden Era for all North American stay-at-home-moms, Mabel Jenkins from Cowichan Bay on Vancouver Island, B.C., submitted a recipe for squares to a fundraising cookery book.  The recipe was celebrated throughout the province.  Eventually, the 3-layer bar made its way to a number of coffee shops up and down the Commercial Street in Nanaimo.  Americans eating them dubbed them "Nanaimo Bars".  (Nuh- Nī'-Mow) Recipes for very similar desserts have surfaced from all over North America and Europe but thanks to the coffee chains of Tim Horton's and Starbucks, the Nanaimo tag lives on. 


Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb