Creamy Chocolate Crunch Bars (no bake)

creamy chocolate crunch bars

 

Nom nom nom, these bars will blow your mind with textural supremacy! They are like a raw nanaimo bar, without all the junk. Seriously, they’re so loaded with goodness that you won’t even need more than one. Well, maybe just one more. Raw treats are my thang, especially in summer when the house is already an inferno oven. We just pack a few of these to the beach everyday and we’re good to go.

Ahh that beach, we are so fortunate to live within steps of the Slocan River, it’s a place most people come to vacation. All day long we bask in the sun and swim in the eddy, watching the various drifters floating down on tubes with cases of beer in tow. The float is about 3 hours, going through a few rapids but mostly calm, peaceful waters to guide you along. I haven’t gone this year, pretty sure it’s frowned upon to bring a 5 month old baby on a float down the river, but he really does love the water! Last night I dreamt that baby rolled off a table, ah the lovely dreams of a new momma.

 

Creamy Chocolate Crunch Bars (no bake)
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Prep time: 
Total time: 
 
Ingredients
  • 1 C almonds ( soaked for 6 hours preferably)
  • 1½ C coconut flakes
  • ½ +1/4+1/4 C coconut oil
  • 2 Tbs + 2 Tbs raw cacao or cocoa
  • 10 dates or ½ C raisins
  • 2 C cashews (soaked for 2-6 hours preferably)
  • ¼+1/4 C coconut sugar or raw honey
  • ¼ C lemon juice
  • ¼ C water
  • ¼ tsp sea salt
Instructions
  1. For the crust: Melt all the coconut oil in a double-boiler or small saucepan if you aren't desiring a fully raw product. In a blender or food processor add almonds, coconut flakes, ½ C of coconut oil, 2 Tbs cacao and the dates or raisins. Process until mixture is thick and well blended, use a tamper in your blender to make sure it's evenly mixed.
  2. In a 9x13 inch baking dish, spread a layer of crust mixture evenly and pop this into the fridge while you make the cream layer.
  3. Wash out your blender or food processor and add to it the drained cashews, ¼ C coconut oil, ¼ C coconut sugar or honey, lemon juice, water and salt. Blend until super creamy and smooth.
  4. Layer this creamy mix over top of the crust and pop it back in the freezer while you make the ganache.
  5. Mix together 2 Tbs cacao, with ¼ C coconut sugar and ¼ C of the melted coconut oil. Pour the ganache over top of the creamy layer and pop it in the fridge or freezer for at least an hour before cutting and serving.

 

 

creamy chocolate crunch bars

 

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Comments

    • Chantelle says

      I know Mani, I buy them in bulk because it saves soo much! I couldn’t believe brazil nuts were a lower price than almonds, when brazil nuts come from so far away. Hope you can stash some until there’s enough to make a fabulous raw treat :D

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