Raw Avocado Coconut Nanaimo Bars

There is a new cookbook on my shelf and I'm super excited about it. Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw is all about sweet treats, all raw, gluten-free and vegan. Covered are old classics ranging from cookies, cakes, bars and cupcakes, pies and tarts, puddings and ice cream with a creative twist. Apart from the stunning and drool inducing photos that adorn each page, I was immediately struck by the unique selections that are essentially guilt-free.

Looking at the photos, you would think eating such decadent looking desserts would lead to a spike in your blood sugar, but in fact, the treats and desserts are actually good for you. Dried and fresh fruits and raw nuts are prominently featured and sweeteners, when they are used, are natural ones, such as maple syrup. Another especially appealing aspect of the book is that pretty much all of the basic ingredients are ones that you are likely to have on hand. No need to hunt around for unfamiliar ingredients that you may only use a few times, leaving them only to languish in the cupboard.

The first recipe I tried was one for raw peanut butter cookies from the multiple ones that I bookmarked. Next up was a this one for raw Nanaimo bars. My usual version of this classic treat is served only rarely on special occasions because they are so decadent. Needless to say, this much healthier version appealed to me. My best friend Basil has been hoping for years that I might come up with a variation that was not so laden with processed sugars, and this was just the right alternative.

I was amazed at how much they actually tasted like the usual custard-filled Nanaimo bar. Creamy avocado is a perfect substitution for custard and the crust, made up of dried fruit and almonds, makes for a perfect cookie-like naturally sweet base. Coconut oil helps bind together the middle layer and the cocoa topping. Sweetened also with maple syrup, you can enjoy this raw rich treat with minimal guilt. These delights literally melt in your mouth. The Nanaimo bars come highly recommended from my kitchen as does this cookbook.

Note: received a copy of this book for possible review. As always, the opinions expressed here are my own.

Raw Avocado Coconut Nanaimo Bars

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Cuisine: Canadian Published on April 16, 2014 Healthy, raw Nanaimo bars with an avocado and coconut "custard" — as rich as the original but guilt-free Preparation: 20 minutes Print this recipe Base: 1 cup raw almonds 3/4 cup pitted dates 1/3 cup pitted prunes 1 heaping tablespoon cocoa Middle layer: 2 medium avocados, pitted and peeled 4 tablespoons coconut oil, melted 3 to 4 tablespoons maple syrup 2/3 cup fresh young coconut meat 1 teaspoon vanilla a few pinches of sea salt Top layer: generous 1/3 cup cocoa 1/2 cup coconut oil, melted 4 to 5 tablespoons maple syrup Instructions: Line a 9 × 9 inch baking pan with parchment paper. To make the base, blend together all of the ingredients in a food processor until a fairly sticky mass forms that holds together. Transfer to the prepared baking pan and spread evenly. Tear off a sheet of waxed paper, cover the pan and press the base down firmly. Transfer to the refrigerator. To make the middle layer, blend all of the ingredients until smooth. Spread this over the base and return to the refrigerator. For the top layer, mix all of the ingredients together in a small bowl with a fork or whisk until smooth. Add a bit more oil if the topping is not of a pourable enough consistency. Pour the mixture over the middle layer, quickly spread it evenly with a spatula, and return to the refrigerator. When the bars are set and firm, cut with a sharp knife and serve. Keep any remainders in the refrigerator, covered. Notes: I made a few modifications to the original recipe — notably, I reduced the quantity of dates and made up the difference with prunes but feel free to use all dates instead. You may also want to sub banana for the coconut meat — if so, store in the freezer as suggested by the author to make ice cream sandwiches. If you can't find young coconut meat, try blending some dried coconut with a bit of water until you have a fairly thick mixture. Feel free to add some peppermint oil to the filling too if you want a minty flavor. The main adaptation I made to the recipe was for the topping — the quantity of ingredients did not yield enough pourable topping for my liking, so I essentially doubled the list of ingredients which is reflected in the recipe shared here. Be sure to store any remainders in the refrigerator. You may also want to pop them in the freezer for a few hours before cutting them with a sharp knife. Makes 12 to 16 bars

Other raw treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Quinoa Nut and Fruit Protein Bars
Cocoa Fruit Energy Bites
Cocoa Almond Brownie Bites