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If you love chocolate you will really enjoy this recipe! These are Raw Nanaimo Bars! This recipe is really simple to throw together and was a huge hit in my house.

I made this recipe in a loaf pan instead of the regular 8×8 pan for a couple of reasons. First, I have a brand new silicone loaf pan and really wanted to try it. Let me tell you – the silicone pan for raw baking is a godsend. It is so easy to remove recipes! If you do a lot of raw recipes it is something you should definitely have in your kitchen.

Secondly, for us where there is only two of us here I wanted to make the recipe a bit thicker (height-wise) and cut thin slices. It turned out really great!

Make sure to store this recipe in the freezer as it is a freezer recipe. Letting them set out for a couple of minutes before serving will give you the best texture.

If your chocolate topping isn’t smooth once they are frozen go ahead and cut your squares. Then take each square, place it on its side and with a sharp knife cut some of the top chocolate layer off with one cutting motion. This will leave a smooth, silky chocolate top.

I hope everyone has a wonderful and safe long weekend! Please check out my Thanksgiving Survival Guide here! This post contains Thanksgiving Recipes, how to prepare for a Thanksgiving meal, how to handle eating at other’s homes and how to detox after a long weekend. It truly is an awesome post!

This recipe is vegan, gluten free, dairy free, raw, grain free, no-bake, chocolately and delicious!

 
Raw Vegan nanaimo bars
 

Raw Nanaimo Bars (Vegan)

Prep time: 10 Minutes

Yield: Makes 12-16 Raw Nanaimo Bars

Chocolate Crust Ingredients:

  • 1 Cup Slivered Almonds
  • 1/2 Cup Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/4 Cup Cocoa Powder
  • Dash of Salt

Cream Ingredients:

  • 1/4 Cup Coconut Oil
  • 1/2 Cup Soaked Cashews
  • 3 Tbsp Agave Nectar
  • 1/4 Cup Coconut Cream (Pre-refridgerated – thick consistency)
  • 1/2 Tsp Vanilla Extract

Chocolate Topping Ingredients:

  • 1/2 Cup Soaked Cashews
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Agave Nectar

Directions:

  1. Place all cream layer ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  2. Place into a bowl and set aside.
  3. Place all chocolate topping ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  4. Place into a bowl and set aside.
  5. Place crust ingredients into your food processor and blend until dough-like.
  6. Set aside.
  7. Place the crust mixture into an 8×8 silicone baking pan or a loaf pan (for thicker squares).
  8. Press down and even out the crust.
  9. With a fresh spatula top crust layer with your cream layer. Spread out evenly.
  10. Top cream layer with your chocolate layer (you will have extra of this layer so use as much or as little as you would like).
  11. Cover baking dish with saran wrap and place in the freezer for 3-4 hours.
  12. Remove from freezer, cut into squares and serve!
  13. *Tip – Store Raw Nanaimo Bars in the freezer.

DAMY Members – 1-2 Servings of this recipe is a great treat option.
 
raw nanaimo bars

 

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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