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May 21, 2012 by Leanne Vogel October 5, 2017I woke up yesterday craving Nanaimo bars – a dessert usually reserved for Christmas. But with the hubby gone to London, a day of absolutely no plans, and a craving for chocolate, I decided to just go for it. As we’ve learned from similar experiences in the past, I love my chocolate treats on the weekend and this was no different. I figure, if you adjust a dense, high sugar Christmas dessert recipe into a light, raw and vegan treat, you’ve transformed the dessert into something that can be enjoyed year round. My logic seems sound, wouldn’t you say? This is a rhetorical question. Woman to woman you know that you’ll come up with just about any excuse to drown yourself in chocolate when the opportunity presents itself. Instead of making the custard out of powdered sugar like like the classic Nanaimo bar, I opted to use almond butter. This was partly because I didn’t have any powdered sugar and was to lazy to get out of my pajamas and go to the store, and also because I was trying to healthify the classic recipe, not drown myself in processed sugar. Although there are days I make cookies with brown sugar, bars with white sugar, and fall victim to the 5 cent candy bin at 7-11, this was not one of those days! I set off with the goal of making the bars nut-free but that kind of bombed when I realized I only had 1/2 cup left of quinoa flakes and really wanted to reserve them for my afternoon quinoa flake bake. So I scrapped nut-free and decided to do the grain-free thing instead. If you’re allergic to nuts or want to decrease the fat in these bars, you could try replacing the almond butter with sunflower butter and the coconut and ground almonds with oats, quinoa flakes, or a mixture of quinoa flakes and ground sunflower seeds without affecting the recipe too much.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.