Grainfree Three-layered Chocolate Coconut Cashew Bars

The cravings for sweets when trying to avoid dairy, gluten & processed sugar can be overwhelming, but this simple hack of the quintessential paleo brownie with cashew cream will be sure to satisfy. This recipe makes these delicious three-layered bars reminiscent of Nanaimo Bars, but is not overly sweet. You may add or reduce the sweetness by adjusting the amount of maple syrup or dates you add to each layer.

For this recipe, you will need a high-powered blender or food processor and I prefer to use organic ingredients wherever possible. 

Ingredients
 
Bottom Layer: The ‘crust’
1 ½ cups unsweetened shredded coconut
1 ½ cups almond meal/flour
¼ cup organic virgin coconut oil, melted
¼ cup cocoa powder, unsweetened
7-10 dates, pitted (I use the Medijool brand)
Boiling water (about 1 cup) 

​

​Middle Layer: Cashew Cream
2 cups cashews (soaked in water for 1-hour or more OR soaked in boiling water for 5min – just to soften them up)
¼ cup maple syrup (I use Grade B, dark)
¼ cup organic virgin coconut oil, melted (or you could try with coconut butter)
¼ cup unsweetened shredded coconut


 
Top Layer: Chocolate Glaze
¼ cup maple syrup (I use Grade B, dark) OR try with raw honey
¼ cup organic virgin coconut oil, melted
½ cup cocoa powder, unsweetened

Directions
 
The crust:
Cut the pitted dates into smaller pieces & add them and all other ingredients listed to your blender/processor and blend until it forms dough. If needed, add a few teaspoons of boiling water to help the dough hold together when pressed. Grease your baking pan (I use a glass dish) with a little coconut oil and press the crust onto the bottom of your glass dish. Set aside or chill in the fridge or freezer.
 
Cashew Cream:
Strain cashews and discard water. Add cashews, maple syrup, coconut oil, and shredded coconut into your blender/food processor. Blend until smooth and creamy. Add a few teaspoons of boiling water as needed to desired creamy consistency. Then, spread the filling over the crust and smooth evenly. Set aside or chill in the fridge or freezer.
 
Chocolate Glaze:
Add the melted coconut oil, maple syrup and cocoa powder into the blender/processor and blend until creamy. Pour over the cashew custard filling and smooth evenly. Cover and refrigerate for a few hours.
 
Before serving, remove from fridge and leave at room temperature for about an hour and cut into desired shape. Enjoy. 

Extra Tips:

• If you are short on time:
  • Omit soaking the cashews in water. This will make an equally delicious but more granular filling.
• If you don’t like cashews – try using another nut you prefer.
• I rarely have time to wait for the crust & filling to chill so I make all 3-layers and then chill. It turns out great.