Raw Blonde Nanaimo Bars

by August 23, 2017

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!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 1/2 cup raw almonds, soaked overnight
  • 1/2 cup walnuts, soaked overnight
  • 10 medjool dates, pitted
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup cashews, soaked overnight
  • 1 tablespoon ground chia seed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon stevia
  • 2 tablespoon coconut oil
  • 2 teaspoon fresh lemon rind
White chocolate top
  • 1/2 cup cocoa butter or coconut oil
  • 1/4 cup full fat coconut milk
  • 1 teaspoon pure vanilla extract
  • pinch ground stevia leaf
  • pinch Himalayan rock salt


  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

22.9 g

Saturated Fat:

10.9 g


5 mg


16 g

Dietary Fiber:

2.6 g

Net Carbs:

13.4 g


9.9 g


4.5 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

Weekly Meal Plans