80graw cashewssoaked in water overnight in the fridge
90mlfull-fat coconut milk
1Tbspmaple syrup
2Tbspsoy milk
2Tbspextra-virgin coconut oilmelted
1/4tspvanilla extract
A pinch of salt
For Topping:
50gdark chocolate70%
1.5tspextra-virgin coconut oil
Instructions
To make the base:
Line an 8” loaf tin with baking paper.
To a food processor, add pitted dates and chop them finely.
Add walnuts, biscuits, rolled oats, cacao powder, cocoa powder, and ground flaxseed. Continue to process until all ingredients are mixed evenly,
Add water and blitz again to bring all ingredients together. It will look like wet chocolate crumbs.
Remove the blade of the food processor. Stir in the desiccated coconut.
Transfer the mixture to the bottom of the prepared loaf tin. Use a spoon or spatula to press it down evenly.
Place the loaf in into the freezer while we make the filling.
To make the cream filling:
Drain out the water from the soaked cashews. Give them a rinse.
Add the cashews along with other filling ingredients to a high-speed blender to blend until smooth. Stop and scrape down the sides as needed.
Take out the loaf tin from the freezer. Pour the cream filling mixture into the tin.
Return the loaf tin into the freezer for 4 hours or 8 hours in the fridge, until the cream layer is completely set.
To make the topping:
Add the chocolate and coconut oil to a heat-resistant bowl. Melt them together over boiling water (double boiler) or in a microwave, stir occasionally.**
Pour the melted chocolate on top of the cream layer. Gently tilt the loaf tin in different directions to even out the chocolate topping.
Let it sit for 3–5 minutes until the chocolate is completely set.
Remove the whole brick by grabbing the overhanging baking paper. Cut it with a sharp knife into 8 squares. Let it defrost a bit if it’s straight out from the freezer. Enjoy!
Video
Notes
*Cacao or Cocoa powder: Here I use both, one for the flavour, one for the colour. You can just use either or adjust to suit your preference.
**Melting chocolate in a microwave: Use medium-low heat with 30 seconds as an interval to melt the chocolate. Stir to make sure it’s evenly heated. Make sure don’t overheat the chocolate.
Storage: Store these Nanaimo bars in a container in the freezer for 2 weeks or 5 days in the fridge. Let it sit a few minutes to defrost if taken straight out from the freezer.