Thursday, January 2

Recipe: Paleo Classic or Mint Nanaimo bars

  • 1 cup pecan pieces
  • 1 cup Almond or cashews pieces
  •  ½ cup coconut sugar or sweetener of choice
  • 1 cup shredded coconut
  • 8 tbsp cocoa
  • 1/2 cup coconut oil (melted)

Starting with the: pecans, almond/cashews, in the blender. Chop them us until you have a nice crumbly consistency. Mix all the dry ingredients together. Mix in the melted coconut oil with a fork. Press this mixture in a parchment lined 7X12 pan. Put this in the freezer while you work on the middle layer

For the middle cream layer:

  • 2 ripe avocado
  • ½ cup coconut oil
  • splash of lime (to keep the avocado from browning)
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 Tablespoons coconut sugar
  • For classic flavor add 1 teaspoon Maple Syrup. OR
  • For Mint flavor add1 teaspoon peppermint extract
Mash it all together and blend with hand mixer or food processor until smooth and creamy. Taste and see if you want to add more mint or syrup. Put this in the freezer while you work on the top layer
For the chocolate layer:
  • ½  cup cocoa powder
  • ½  cup coconut oil
  • 2 Tablespoons agave syrup or maple
  • 2 Tablespoons coconut sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • For classic flavor add pinch of both cayenne pepper and chilli powder. OR
  • For Mint flavor add ½ teaspoon peppermint extract
Melt everything together in a double boiler on low heat; stir well, until fully blended. The consistence will be like a thin sauce. Pour over the bars, smoothing with a off-set spatula. Return to Freezer.
The finally!  Freeze for one hour, before serving. Score the bars before cutting. Serve chilled. (they melt quickly) 
Thanks Steph for the inspiration to create these yummy treats!
Happy Krafting, Shaz

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