Recipe for healthy, raw Nanaimo bars with an avocado and coconut “custard” — as rich as the original but guilt-free
1 cup raw almonds
3/4 cup pitted dates
1/3 cup pitted prunes
1 heaping tablespoon cocoa
2 medium avocados, pitted and peeled
4 tablespoons coconut oil, melted
3 to 4 tablespoons maple syrup
2/3 cup fresh young coconut meat
1 teaspoon vanilla
a few pinches of sea salt
generous 1/3 cup cocoa
1/2 cup coconut oil, melted
4 to 5 tablespoons maple syrup
Line a 9 × 9 inch (22cm) baking pan with parchment paper.
To make the base, blend together all of the ingredients in a food processor until a fairly sticky mass forms that holds together. Transfer to the prepared baking pan and spread evenly. Tear off a sheet of waxed paper, cover the pan and press the base down firmly. Transfer to the refrigerator.
To make the middle layer, blend all of the ingredients until smooth. Spread this over the base and return to the refrigerator.
For the top layer, mix all of the ingredients together in a small bowl with a fork or whisk until smooth. Add a bit more oil if the topping is not of a pourable enough consistency. Pour the mixture over the middle layer, quickly spread it evenly with a spatula, and return to the refrigerator.
When the bars are set and firm, cut with a sharp knife and serve. Keep any remainders in the refrigerator, covered.