Vegan Nanaimo Bars : MoreSaltPlease Test Kitchen

These aren't the healthiest bars in the world, because they have quite a lot of coconut oil in them, but they make a great treat every once in awhile. They are perfect for Valentines Day, parties, or get togethers with friends. They'll be gone in a second!

First layer (crust):
1/4 cup almonds
1/2 cup walnuts
1/2 cup pecans
1 cup shredded coconut
1/2 cup cocoa powder
1 cup pitted, soft medjool dates
pinch of salt

Second layer (custard)
1 cups of cashews, soaked
1/4 + 2 TBS cup coconut oil
3 TBS maple syrup
1/2 tsp vanilla extract
4-5 pitted, soft mejool dates

Third layer (chocolate)
1 1/2 cups dairy free chocolate chips
2 TBS coconut oil

Put the nuts into a food process, and pulse until broken down to a fine meal. Add in the remaining ingredients, and pulse till combined.

*Tip* To remove Nanaimo bars easily from muffin tin, cut 4-5 inch strips of parchment paper and place at the bottom of each muffin cup.

Start forming the first layer, by spooning about 2 TBS of crust mixture into each individual muffin cup (on top of the parchment paper strips), pressing down with your fingers. Once all the muffin cups have a layer of crust, place the muffin tin in the freezer for 15 minutes while you make the second layer.

To a high speed blender, add the cashews, dates, vanilla, maple syrup, and coconut oil, and blend until smooth. Spread over the crusts in the muffin tin and place back in the freezer while you make the top layer.

To a small saute pan, start melting the chocolate and coconut oil together, stirring frequently. Transfer to a bowl to cool slightly, then pour a layer of chocolate on the cashew date mixture. Place back into the freezer for 10 minutes.

When ready to eat, lift on the parchment paper tabs to take out the bars. Let sit at room temp for 15-20 minutes before eating, so they soften and are easier to eat.

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