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Unbaked Maple Nanaimo Bars

Course: Dessert
Cuisine: Hutchinson Maple

Ingredients

Crust

  • 1/2 cup Walnuts
  • 1/2 cup Shredded coconut
  • 1/2 cup oats
  • 4 dates, pitted
  • 2 tbsp Cocoa
  • 2 tbsp Hutchinson Maple Syrup, or Pure Infused Vanilla, Cinnamon & Star Anise
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 tbsp to 1/4 cup water (as needed)

Filling

  • 1 cup raw cashews, soaked in 2 cups water
  • 3 tbsp melted coconut oil
  • 3 tbsp Hutchinson Maple Syrup, or Pure Infused Vanilla, Cinnamon & Star Anise
  • 1/2 cup to 1 cup water (as needed)

Topping

  • 1/2 cup dark chocolate
  • 1 tbsp coconut oil

Instructions

Crust

  • Grease an 8x8 pan and line with parchment paper.
  • Combine walnuts, coconut, oats and dates in a food processor, pulse until pieces are combined and uniform in size.
  • Add cocoa, maple syrup, salt and vanilla, and pulse until it begins to form a ball.
  • If necessary, add water slowly until the dough sticks together.
  • Press into the pan in a uniform layer

Filling

  • In a high speed blender, add soaked cashews, melted oil, maple syrup and water as necessary to blend.
  • Blend until you have reached a very smooth consistency.
  • Spread over the crust layer in the pan.

Topping

  • Melt dark chocolate in microwave or in a double boiler.
  • Add melted coconut.
  • Pour over filling layer in the pan.
  • Let sit for at least 1 hour in the freezer before serving.
  • Store Nanaimo bars in freezer.
  • Cut with a knife that has been run under hot water to prevent the chocolate from cracking.