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Healthy Vegan Nanaimo Bars

Laura Brining
A healthier take on classic Canadian Nanaimo Bars!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 -25

Ingredients
  

Bottom Layer:

  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 3/4 cup shredded unsweetened coconut flakes
  • 2 tablespoons cocoa powder
  • 2 tablespoons water

Filling:

  • 1/4 cup coconut oil melted
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/4 cup coconut milk the thin part from a can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 1/4 cup brazil nuts
  • 2 tablespoons coconut flour
  • 1/4 cup nut milk of choice I used almond milk

4 oz dark chocolate OR Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • Line a 9x9 baking dish with parchment paper.
  • To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
  • To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
  • After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
  • Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.