By contributor Megan Stulberg
I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.
But seriously, expect Nanaimo bars soon.
Ingredients:
For the base…
- 1 cup dates, soaked 1 hour
- 1 cup almonds (raw + organic), soaked 1 hour
- 2 tbsp cacao nibs (raw + organic)
- 2 tbsp unsweetened coconut flakes
- 1 tbsp agave nectar (raw + organic)
For the icing…
- 2 cups cashews (raw + organic), soaked 1 hour
- 1 lemon, juiced
- 2 tbsp unsweetened coconut flakes
- 1 tbsp coconut oil (raw + organic)
- 1 tbsp agave nectar (raw + organic)
Directions:
- In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
- Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
- Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
- Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
- Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.
Serve chilled. Makes 1 standard 6-inch cake (6 servings).
