Healthier Nanaimo Bars

My Healthier Nanaimo Bars are nutrient-rich, packed with fiber from dates, omega-3 from chia and hemp seeds, and minerals from nuts and flaxseed meal, while being less sweet. This indulgent treat is perfect for a large group and will keep in the fridge for several days.

By Rose Huxford

My version of the classic Canadian decadent dessert, named after the city of Nanaimo on Vancouver Island, is packed with nutrients. Nanaimo bars are among my favorite desserts, but they can be overly sweet for my taste. Therefore, I aimed to create a version that is less sweet, offers health benefits, and satisfies sweet cravings. By incorporating chia, hemp, and flaxseed meal into the base, I managed to add extra nutrients without detection. This dessert is also dairy-free and gluten-free, as coconut milk is the main ingredient in the cream filling, along with either peanut butter or cashew butter. Enjoy my Healthier Nanaimo Bar with your family and friends.

Healthier Nanaimo Bars

Yields: ~ 20 bars

Prep-time: 10 minutes

Chill-time: at least 3 hour

Equipment: Food processor, 8x8 baking dish, parchment paper, spatula, paring knife, spoon, measuring spoons, measuring cup, medium microwave safe mixing bowl.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients: Base

• 1 1/2 cups pitted Medjool dates, chopped

• 1/2 cup unsweetened coconut flakes

• 1/4 cup flaxseed meal

• 2 tbps hemp seeds

• 2 tbps chia seeds

• 1 tsp salt

• 1/2 cup walnuts

• 3 tbps unsweetened cocoa powder

• 1 tsp pure vanilla extract

• 2-4 tbsp water

Cream Filling

• 1/3 cup soaked pitted dates

• 1 can full fat coconut milk

• 1/2 tsp turmeric powder

• pinch of salt

• 3 tbsp coconut flour

• 1 tsp pure vanilla extract

• 4-5 tbsp icing sugar

• 4 tbsp creamy peanut butter or cashew butter

  Topping

• 1 bag of chocolate chips, vegan or regular

• 2 tbsp creamy peanut butter or cashew butter

Directions

1. Line your 8x8 baking dish with parchment paper and set it aside.

2. Use a knife to chop your pitted dates (the first 1 1/2 cups) and place them in a food processor. Then, blitz the dates with the coconut flakes until they reach a crumbly mixture.

3. Then, incorporate the flaxseed meal, hemp seeds, chia seeds, salt, cocoa powder, vanilla, and walnuts, and process again for roughly 20 seconds. If the mixture appears too dry or is clumping excessively, gradually add water, about 1 tablespoon at a time. You might also need to use a spatula to ensure the food processor blends everything uniformly by scraping down the sides and bottom. You should be able to pinch the mixture and it should be sticky.

4. Press the mixture into your prepared dish and place in the fridge for about 1 hour, or until firm. *I find it helpful to use clean damp hands to mold the mixture into the dish.

5. To make the filling, first soak the last 1/4 cup of chopped dates in hot water for about 10 minutes. This will help softened the dates. After the dates have softened, you can discard the water.

6. After that, clean the food processor and then combine the soaked dates, a full can of coconut milk, turmeric, salt, icing sugar, coconut flour, and peanut butter. Blend until the mixture is creamy and smooth. If it appears too wet, incorporate additional peanut butter and icing sugar.

7. Pour the cream filling mixture over the base and place back in the fridge for another hour, or until set.

8. For the topping, place a full bag of chocolate chips and peanut butter in your mixing bowl. Microwave in 30-second intervals, stirring after each interval.

9. Pour evenly on top of your filling and use a spoon or spatula to smooth out. Place back in the fridge for about 1-3 hours, or until the chocolate has completely firmed.

10. Cut into ~ 20 bars. You can freeze any leftovers for a couple of weeks, or keep in the fridge for about 4 days. Enjoy!

By Rose Huxford