Our own Alison has provided this yummy Coconut Nanaimo Bar recipe!
For the crust:
- 1½ cups Let's Do...Organic® unsweetened shredded coconut
- 1½ cups blanched almond flour
- ½ cup Let's Do...Organic® Creamed Coconut, melted
- ¾ cup coconut sugar
- ¼ cup cocoa powder(or raw cacao powder)
- 10 dates, pitted
- a few pinches of sea salt
- 2 cups cashews,(soaked in water for at least 2 hours)
- ½ cup water
- ½ cup maple syrup
- 2 tsp vanilla extract
- ½ cup melted Let's Do...Organic® Creamed Coconut
- a 1/4 tsp sea salt
- ½ cup maple syrup
- ½ cup Native Forest® Organic Coconut Oil
- ½ cup cocoa powder (or raw cacao powder)
- 1 tsp vanilla extract
- Crust: Put all crust ingredients in your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
- Cashew Custard Filling: Add drained cashews, water, maple syrup, vanilla, Let's Do...Organic® Creamed Coconut, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
- Chocolate Ganache: Place the maple syrup, Native Forest® Organic Coconut Oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
- Cut and serve.
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Find Great Organic Coconut Recipes Here.
Purchase Let's Do...Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do...Organic® Organic Coconut In Bulk at Amazon.com.
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