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Nanaimo Bars

I’ve often found that the better a cake or treat looks, the more unimpressed you tend to be with the taste. Fortunately I can assure you that’s not the case with these Nanaimo bars, because they really do taste as great as they look!

Better yet, you won’t feel the slightest guilt biting into these; they’re super easy to make, healthy and the beautiful green color comes from spinach! A healthy bite full of iron and protein – it simply can’t get better than this! 😉

Raw Nanaimo Bars

Nanaimo Bars
Yields 15
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Cake base
  1. 1/2 cup almonds
  2. 1/2 cup shredded coconut
  3. 1/4 tsp salt
  4. 1/2 cup raisins
  5. 2 tbsp cocoa powder
  1. 1 1/2 cups cashews, soaked overnight or at least 2 hours.
  2. 1/8 tsp salt
  3. 1/4 tsp peppermint extract
  4. 1/2 tbsp vanilla powder
  5. 1/4 cup coconut oil
  6. 1 1/2 tbsp agave syrup
  7. 75 g fresh spinach
Chocolate topping
  1. 1/2 cup cocoa powder
  2. 1/2 cup coconut oil
  3. 2 tbsp agave syrup
  1. Pulse all the ingredients for the cake base in a food processor to a crumbly mixture. Press the mixture firmly in a square baking dish (about 20 cm/8 inches) lined with parchment paper to a smooth layer all the way out to the edges.
  2. Drain the cashews and then mix together with the remaining ingredients for the filling in a food processor until the mixture is smooth. Pour the mixture over the cake base and use a spatula to even out the top.
  3. Melt coconut oil in a pot, add cocoa powder and agave syrup and stir. Pour the melted chocolate over the cashew filling and place the baking dish in the freezer until the chocolate layer has set. Cut into bars and serve.
Sofia von Porat https://sofiavonporat.com/

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  • Arlene
    March 17 at 6:13 am

    I’m happy to say I made these in little tartlette form. What is the best way to store them after the topping is set?

    • Sofia
      March 17 at 7:13 am

      Hi Arlene, great to hear you’ve made them! They can be stored in the freezer for up to a couple of weeks :).

  • La pluie! | Aux DemiLunes
    April 11 at 7:28 pm

    […] super bon des nanaimos végans. C’est des bébés épinards qui fond le […]

  • Jenny
    May 23 at 12:21 pm

    Very nice recipe, thanks for share