A Superfood Filled Three Layered Grain-Free Snacking Bar with Hemp, Deglet Dates, Coconut, Chia Seeds & Tigernut Flour topped with a Maple Carob Ganache & Flaky Sea Salt
AIP/DAIRY-FREE/GLUTEN-FREE/PALEO/PLANT-BASED/VEGAN/VEGETARIAN
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Setting Time: 1 hour
Makes: 18 bars
Allergens: various seeds and tree nuts
The Nanaimo bar is a Canadian dessert specialty originating from Nanaimo, British Columbia. The original version consists of a wafer bottom, a custard icing middle, and topped with a chocolate ganache. My twist on the no-bake delicacy substitutes all the gut intolerance related ingredients such as cream, processed sugar and wheat, for nutrient dense foods instead. My nanaimo bars are just as delicious and decadent as the original, or dare I say, even better!
Paleo and grain-free ingredients are utilized in this recipe that will boost your intake of vitamins, minerals, essential amino acids, omega fatty acids, prebiotic fiber, insoluble fiber, protein, healthy carbohydrates and more! Heal your body while satisfying your cravings, it’s a no-brainer.
Ingredients
BOTTOM LAYER
- 1 cup of deglet or medjool dates, pitted
- 1 cup of unsalted cashews
- ¼ cup of chia seeds
- ¼ cup of hemp hearts
- ¼ cup of pumpkin or hemp protein powder
- ⅓ cup of carob powder
- 1 tablespoon of ground flaxseed
- 6 tablespoons of unsweetened coconut milk
- ½ teaspoon of Madagascar vanilla extract
MIDDLE LAYER
- 1-¼ cup of unsweetened shredded coconut
- ¼ cup of tigernut flour
- ¼ cup of maple syrup
- 3 tablespoons of coconut oil, melted
- 1 tablespoon of unsweetened coconut milk
GANACHE
- ½ cup of tigernut flour
- ½ cup of carob powder
- ½ cup of maple syrup
- ¼ cup of coconut oil, melted
- ¼ cup + 2 tablespoons of unsweetened coconut milk
- ¼ teaspoon of Madagascar vanilla extract
TOP
- Maldon flaky sea salt
- Unsweetened shredded coconut
Steps
1.) Bottom layer: In a food processor, combine the dates, cashews, chia seeds, hemp hearts, pumpkin/hemp, powder carob/cocoa powder, flaxseed, coconut milk and vanilla. Pulse a little at a time at first and keep processing until the nuts are crushed, the dates are broken down, and everything comes together like a dough. Set aside.
2.) Middle layer: In a mixing bowl, combine the tigernut flour, coconut shreds, coconut oil, coconut milk and the maple/honey. Fold until mixed well. Set aside.
3.) Ganache: In another mixing bowl, whisk together the tigernut flour, carob/cocoa powder, maple syrup/honey, melted coconut oil, coconut milk and vanilla extract. The consistency should be similar to warm peanut butter.
4.) Assembly: Line a square or rectangular non-stick baking pan with parchment paper coming up the sides for easy removal later on. Press the bottom layer, then the shredded coconut middle layer next, and then finally the ganache. Top with extra shredded coconut and flaky sea salt.
4.) Let it set: Let the bars set in the freezer for 1-2 hours or in the fridge for 24 hours before portioning. The ganache shouldn’t stick to the knife when you’re cutting it into smaller bars. Cut into 18 pieces, store in an airtight container for up to 1 week or in the freezer for up to 3 months. Enjoy!
Tips
- For cleaner cuts, run your knife under hot water, slice, wipe the knife, and repeat.
- It may be difficult to find some of these products so here is a 1:1 substitution guide. Look for these replacements in the baking aisle of your local grocery store, health food stores, online, or you may have them already in your pantry. Granted it may not taste the same or be paleo or grain-free anymore but that’s totally up to you.
-Almond flour for tigernut flour
-Cacao powder for carob powder
-Honey for maple syrup
-Any other unsweetened plain or nut milk for coconut milk
-Any other unsalted nut for cashews
-Soaked raisins, figs or apricots for dates
-Vegan butter for coconut oil (in ganache only)
-Mashed bananas for coconut oil (in middle layer only)
-Unflavored vegan protein powder for hemp/pumpkin protein
Q&A
- What are tigernuts? Tigernuts are chickpea sized root vegetables that look and taste a lot like nuts. A great substitute for grain-free and nut-free cooking, this versatile ingredient is common among the paleo community and can be used in many ways. This magical tuber is rich in magnesium, iron and zinc, high in prebiotic fiber which is great for gut health. In this recipe we use the flour version of tigernut.
- Where can I buy tigernut flour? Check online, vegan food shops, Whole Foods and specialty stores. Make sure to buy the kind with the shell pulverized as well so all the important nutrients and fibers aren’t stripped off the nut-like vegetable.
- What is carob powder? Carob powder is a cocoa powder alternative that tastes like chocolate and nuts. It’s made from pulverized carob pods and can be used as a substitute in baked goods, adding sweetness and a unique dimension of flavor. Carob is high in fiber and rich in antioxidants. It’s also caffeine-free which is great for chocolate lovers who are intolerant to it.
- Where can I buy carob powder? Check online, vegan food shops, Whole Foods and specialty stores.
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