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Fi Jamieson-Folland makes healthy, nutrient-rich nanaimo bars.
Here’s your healthy way to indulge in a worldwide, favourite dessert – and it’s fast; just 10 minutes prep (plus soaking time the night before).
One of these is your perfect energy-packed snack option, plus it’s perfect for the kids’ lunchboxes. This recipe goes a long way too – the ingredients below make 14-16 bars.
Ingredients
Cream
2 tablespoons coconut oil
1/2 cup cashews – pre-soaked for 3 hours in filtered water and drained just before use
2-3 tablespoons raw coconut sugar, or honey or agave nectar
2 tablespoons raw coconut cream
1/2 teaspoon vanilla extract
Chocolate top
1/2 cup cashews – pre-soaked for 3 hours in filtered water and drained just before use
1/2 cup raw cacao powder
2 tbsp coconut oil
2-3 tablespoons raw coconut sugar, or honey or agave nectar
Chocolate crust
1 cup raw, chopped almonds (ideally also pre-soaked for 3 hours in filtered water and drained just before use)
1/2 cup medjool dates – pre-soaked for 3 hours in filtered water and drained just before use (set the drained-off fluid aside)
1/2 cup raw, unsweetened, shredded coconut
1/2 cup raw cacao powder
Pinch of ground sea salt
What to do
Cream: Pop all the cream ingredients into your food processor and blend until totally smooth. Keep in a bowl to one side.
Chocolate Top: Repeat as per steps for the cream above.
Chocolate Crust: Empty all the crust ingredients into your food processor and blend until you’ve got a ‘dough’. Now press this evenly into a baking or quiche pan, approx. 20cm x 20cm (8 inches x 8 inches).
Use a spatula to spread the cream layer evenly on top of the crust.
Lastly, layer on your chocolate topping – you can be generous with this if you like!
Freeze for about 3-4 hours before slicing and serving up a storm. See if you – and your family – can resist your guilt-free bars!
Fi’s top tips for creating brilliant guilt-free nanaimo bars
- Include organic ingredients where you can, and, if possible – raw. This helps provide more nutrients that your body can use more easily.
- I store any leftovers in a sealed, non-toxic container in the fridge where they can keep for 4 or so days. You’ll find toxin-free containers (meaning they don’t have chemicals inside them which can leak out into your food or the surroundings) in most supermarkets these days, and I use a brand that’s specifically BPA free. If you’ve made masses, you can freeze the extras, and they will happily keep for several months.
- Bare in mind, the vitamins in your foods have a lifespan, so the longer you freeze them the less their vitamin levels. (It seems that freezing your raw foods doesn’t necessarily cause harm, though. It’s more the heating of veggies/fruits, etc, that does.)
- I use an extra half cup of almonds in the crust if I’m wanting to ‘up’ my protein.
Bonus take away
If you like the idea of eating as healthily as you can for you and your family, and you’d like a copy of the article ‘The 2 biggest food mistakes, and how to avoid them’, just message me direct at fi@convertibelle.com with ‘SL – 2 biggest food mistakes’ in your email title, and I’ll be happy to send it to you!
Fi Jamieson-Folland D.O, is a lifestyle consultant with more than 20 years’ experience in Europe, Asia and New Zealand as a qualified osteopath, educator, certified raw, vegan chef, speaker, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.
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