Culture Street

Food

Minty Matcha Nanaimo Bars

On January 22, 2016

Minty matcha Choc Slice

Makes 25 gluten free
Prep: 40 minutes

Nanaimo bars are a quintessential Canadian treat. Named after the town from which they originate, they are rich slices of goodness, with a chocolate and coconut base, a creamy filling, and topped with raw chocolate.

FOR THE BASE
50 g (1 3/4 oz) walnuts
85 g (3 oz) almonds
180 g (6 1/4 oz) medjool dates
3 tablespoons cacao powder
25 g (3/4 oz) unsweetened desiccated coconut
pinch of sea salt

FOR THE MIDDLE LAYER
225 g (8 oz) unsweetened desiccated coconut
3 tablespoons agave nectar or maple syrup
2 tablespoons coconut oil
1/2 teaspoon pure mint extract
2 teaspoons matcha powder

FOR THE TOP LAYER
1 x Easy Raw Maca Chocolate Bark (without the toppings)

1. Line a 20 x 20-cm (8 x 8-inch) baking dish with baking parchment and set aside.

2. For the base, grind the walnuts and almonds in a food processor until the consistency of a coarse flour. Add the remaining ingredients and process until broken down; when pinched between your thumb and forefinger the mixture should stick together. If not, add a tablespoon of water and try again. Transfer to the baking dish and press down firmly in an even layer. Place in the freezer.

3. For the middle layer, wipe out the bowl of the food processor. Add the desiccated coconut and process until it turns into coconut butter, about 4 to 5 minutes. Then add the remaining
ingredients and process to combine. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Return to the freezer.

4. Make a batch of the Easy Raw Maca Chocolate Bark (page 164) and add this to the dish as the final layer, smoothing it out with a spatula or the back of a spoon. Return to the freezer for 20 minutes.

5. Slice into 16 bars using a heated knife to cut through without breaking the chocolate layer. Store in an airtight container in the fridge or freezer for up to two weeks. If storing in the freezer,
remove 20 minutes before serving (10 minutes if storing in the fridge).

SF24 AUS cover PBfl CC.inddRecipes and images from Superfoods 24/7 by Jessica Nadel (Murdoch Books) $29.99. Buy the book here.

You Might Also Like

Food

Salmon, Green Beans, Orange and Hazelnut Salad

Serves 4 • 410 calories per serving

On June 19, 2015

Food

Spicy Pork Tacos with Salsa

Serves 4

On March 21, 2014

Food

Buttermilk pancakes with honey and ginger caramelised bananas

If you’re looking for the perfect guilt-free pancake recipe, you’ve just struck pancake gold. These make the perfect healthy start to a lazy Sunday. You’re welcome!

On October 23, 2015
 

Food

Tandoori chicken with grilled vegetable salad

Serves 4 Preparation: 30 minutes, plus marinating time

On March 3, 2017

Food

Tadka Dhal

This is probably the most famous lentil dish coming out of India – yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has...

On June 12, 2015

Food

Three smoothies for glowing skin and good health

SKIN-GLOW SMOOTHIE

On February 10, 2017
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au