Today I wanted to make a vegan version of some recipe that I love and remind me lots of beautiful moments in Canada. During my stay in Canada, I used to eat this cake with my favorite tea: Rooibos Chai Latte.
This dessert is called Nanaimo bar. The Nanaimo bar is a dessert item of Canadian origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer topped by a layer of light vanilla or custard flavoured butter icing which is covered with melted chocolate made from chocolate squares. Many varieties exist, consisting of different types of crumb with different flavours of icing (e.g., mint, peanut butter) and different types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint- or mocha-flavoured icing.
My raw version of Nanaimo bar doesn’t have the first layer, because I didn’t want to make it too heavy and instead of using chocolate to cover it, I used carob.
Here is my raw vegan version of this delicious cake.
Ingredients:
Coconut filling:
1 cup cashews
1/3 cup coconut butter
1/2 cup water
1 tablespoon lemon juice
Zest of one lemon
1 tablespoon vanilla
1 pinch of salt
Carob layer:
1/2 cup of carob powder
1/2 cup of coconut oil
1/4 cup of agave
1/4 cup almond butter
1/4 cup coconut butter
Method:
1. Blend the ingredients for the filling and pour in and spread that into a
mold. Freeze for 1 hour to firm up.
2. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again
until firm.
