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Raw Vegan Nanaimo Bars
(Published: )
Prep Time Cooking Time Servings
16 people
  • For the chocolate crust:
  • 1 cup slivered almonds
  • 1/2 cup soaked dates
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup cocoa powder
  • Dash of salt
  • For the custard cream filling:
  • 1/4 cup coconut oil
  • 1/2 cup soaked cashews
  • 3 tbsp agave nectar
  • 1/4 cup coconut cream (pre-refrigerate)
  • 1/2 tsp vanilla extract
  • For the chocolate topping ingredients:
  • 1/2 cup soaked cashews
  • 1/2 cup cocoa powder
  • 1/2 cup coconut oil
  • 1/4 cup agave nectar

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1. In a food processor, blend all cream layer ingredients until completely smooth. You may have to stop mid-way to scrape down the sides. Place ‘cream’ into a bowl and set aside.
2. Place all of the chocolate topping ingredients into the food processor, and blend until smooth. Place into bowl and set aside.
3. Place crust ingredients into food processor and blend until you have a dough-like consistency. Place into bowl and set aside.
4. In an 8x8 baking dish or pan (you can choose your dish size depending on how thick you’d like your bars to be), pack the crust mixture into an even layer on the bottom of the pan, and press down to ensure firmness.
5. Spread cream layer over crust layer. Use a spatula to spread evenly.
6. Top cream layer with chocolate layer.
7. Cover dish and freeze for at least 3 hours.
8. Remove from freezer, cut into squares and serve. Store in freezer for up to three weeks!

Suitable for these diets:

Vegetarian Gluten Free Vegan

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