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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.