Nanaimo Bars

by tgiffitness on January 3, 2012

Post image for Nanaimo Bars

Bottom Layer:

1c Walnuts
1/2 c Almonds
1/2 c Dates
2 tbs Cocoa Powder
2 tbs Honey
1 tsp Vanilla extract

Middle Layer:
1 500g container of Cottage Cheese
4 tbs Honey
2 tsp Vanilla Extract
Pinch of Salt
1/2 c Rolled Oats
Option: Green Food Colouring

Top:
3 Bricks of Unsweetened Dark Chocolate
4 tbs Honey
1 tbs Coconut Oil

To prepare the nanaimo bars, you will need a food processor, and a serving dish. I used a 7”x7” container, and lined it with parchment paper.  This makes it easy to remove the bars from the dish after they have been frozen.

Bottom Layer Preparation:

First add the walnuts and the almonds to the food processor and blend until they are finely ground. Once the nuts have been ground, add the dates to the food processor. Blend until the dates are chopped into tiny pieces and mixed fully with the walnuts. Add the cocoa, honey, and vanilla to the mixture and blend for another 15 seconds. The mixture should turn a dark brown colour and look a little bit moist. Press the mixture into your serving dish, and set in the fridge.

Middle Layer Preparation:

Clean the food processor before you start to prepare the middle layer.

You can use all of the cottage cheese, or just the dry curds.  If you use the wet portion of the cottage cheese you will just have to add more rolled oats to get the desired consistency.

Blend the rolled oats in the food processor until they are more like a flour. Put the rolled oats in a separate bowl and set a side.

Add the rest of the ingredients to the food processor and blend until smooth. Pour the mixture into a separate bowl and slowly begin to add the blended rolled oats.  Mix as you go.  When the mixture has thickened enough that it is more solid than liquid, place it in the fridge over night, or for at least 2 hours. Keep in mind, the mixture will thicken a bit overnight. In the morning, evenly spread the thickened mixture over the bottom layer, and place in the freezer.

Chocolate Top Layer:

Chop the chocolate bricks into small pieces and heat slowly in a sauce pan. If you try to heat the chocolate too quickly it will burn and become chalky. Add 1 tbs of coconut oil to the melting chocolate. This will help prevent the chocolate from burning or over heating. Add 2 to 4 tbs of honey to the chocolate, depending on how sweet you prefer it. Once the chocolate has melted completely, quickly and evenly pour it over the middle layer and return the dish to the freezer for 2 hours.

Cutting the Bars:

Once the nanaimo bars are frozen, its time to do the hardest part! Cutting the bars! For this you will need a large glass of boiled water, and a sharp knife. I used a measuring cup so I didn’t have to worry about cracking the glass. Dip the knife in the water, long enough for the knife to become hot. Quickly, but carefully make the first cut. Clean the knife off and re-heat before each cut to prevent the chocolate from cracking into a million pieces. If the bars start to defrost while you are cutting, put them back in the freezer for 15 minutes.

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