I can’t stop marveling at the weather change and how much sun I’ve been able to soak up since Sunday. I’ve even planned an outdoor long run for Saturday morning.
I vote for no more snow until next winter, anyone with me? [It usually snows in May but I’m hopeful that this year will be different]
The thought of Spring and the excitement of Summer has taken over my recipes this week. I promise that I’ll make something hearty and warm tomorrow.
I’ve treated myself to tropical bars, pasta salad, and now these raw, refreshing and delicious blonde nanaimo bars. Life couldn’t get any sweeter!
I always dedicate a chunk of my daily nutrients to nuts, seeds, and healthy fats. I usually have them in the form of nut butter or a homemade trail mix, but sometimes it’s nice to switch it up and these bars do just that.
They’ll give you your daily dose of healthy fats, nutritious nuts and the healing properties of coconut, all in a nanaimo bar package.
They’re a real treat and keep in the freezer quite nicely. I’ve already had them for a quick snack after work, before work, lunch, before the gym, after the gym, during a home movie night, after a home movie night… you get the idea.
I hope you like them as much as I do :)
These sugar and gluten free blonde nanaimo bars are sweet, satisfying, cool, and finger licking good. The lemon flavored filling adds just a perfect amount of freshness to each bite! Inspired by: be.you.ti.fully. A.musing
Soak the almonds and walnuts in one glass container and the cashews in the other the night before you plan on making this delicious treat. In the morning strain both containers of nuts and you’re ready to rock!
To make the base: In a food processor, combine almonds and walnuts and pulse until they’re broken up into pieces the size of the eraser end of a pencil. Add dates and pulse until broken down. Then, mix in coconut and vanilla by hand. Press mixture evenly into a 9×9 pan and set aside.
To make the filling: In a food processor, combine all filling ingredients. Grind until the mixture is as smooth as possible [mine took 5 minutes]. Spread mixture as evenly as possible over top of the base layer and place in the freezer for 5 minutes.
To make the white chocolate top: Melt the cocoa butter in a double boiler or a bowl set atop a pot of gently simmering water [that or just microwave it like I did]. Once melted, slowly add coconut milk, stirring constantly, then vanilla extract, stevia, and salt. Whisk until combined. Remove pan from the freezer and pour the white chocolate over top. Place back in the freezer for 15 minutes to harden up.
Remove from the freezer and allow to soften slightly [I waited 2 minutes and as you can see the chocolate broke off in a couple of places] and cut into squares. Serve immediately.
View Nutritional Information (once on page scroll down)Nutrition stats [1 square]: calories 154; fat 14g; carbohydrates 7g; dietary fiber 2g; sugars 3g; protein 3g
get enough! nom nom nom!
Although chatting about Spring and happy thoughts of the Summer is fun, Japan needs our help.
If you haven’t already, please check out Angela’s Glo Bar Raffle where she hopes to raise $1,000 for Japan relief efforts. [She’s over $4,000 already!]
You can find her donation page here.
Donating is easy, simple, and it will make you feel all warm inside knowing you’re helping out in a big way.
The raffle closes on Wednesday March 16th at 10pm EST so scurry your way over to her donation page!
Together we can do amazing things.