Today was rainy, windy and hailing all day. But I secretly love it this year... I dunno what's come over me. I can't get enough "gross" stormy weather, even when I have to go out in it. Call me crazy.
Today I was able to stay inside and pretty much relax the whole day. Lucky me =)
Good thing too, because last night I was up until 5:30 am. My friends and I know how to party...
Since I had the day to just recuperate and rest, I decided to make something a little special - RAW Nanaimo Bars! They're especially fun 'cause they originated in Nanaimo on Vancouver Island - right across the water from us.
Me and my sweet tooth used to looooove Nanaimo Bars, but even I would feel kind of heavy and tired after eating one.
So today I decided I would make them raw! I lined up my ingredients: coconut oil, nuts, cocoa, vanilla, dates, a banana and an avocado... that's right, an avocado. I have several that are very ripe at the moment and need to use them up! (Probably one of the best problems you could have.)
They turned out realllllly good! My family was a little concerned about the colour, but even my little brother liked them. They don't taste exactly like the "real thing" of course, but I love 'em! They're so yummy. Will definitely be making these again. P.S. I think they got better on the second day.
Today I was able to stay inside and pretty much relax the whole day. Lucky me =)
Good thing too, because last night I was up until 5:30 am. My friends and I know how to party...
So much dancing.
Since I had the day to just recuperate and rest, I decided to make something a little special - RAW Nanaimo Bars! They're especially fun 'cause they originated in Nanaimo on Vancouver Island - right across the water from us.
Me and my sweet tooth used to looooove Nanaimo Bars, but even I would feel kind of heavy and tired after eating one.
So today I decided I would make them raw! I lined up my ingredients: coconut oil, nuts, cocoa, vanilla, dates, a banana and an avocado... that's right, an avocado. I have several that are very ripe at the moment and need to use them up! (Probably one of the best problems you could have.)
They turned out realllllly good! My family was a little concerned about the colour, but even my little brother liked them. They don't taste exactly like the "real thing" of course, but I love 'em! They're so yummy. Will definitely be making these again. P.S. I think they got better on the second day.
Raw Vegan Nanaimo Bars: serves 16-24, depending on big your sweet tooth is
Bottom Layer:
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
Middle Layer:
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 avocado
1 banana
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes... it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
