"No-bake Nanaimo bars Any chocolate-coconut lovers? ππ»ββοΈ Try these creamy no-bake Nanaimo bars, the epitome of sweet decadence π€€ #refinedsugarfree #dairyfree. Three delicious layers of yumminess - chocolate-coconut crust, middle custard layer and top chocolate layer. My vegan version can be whipped up quickly and tastes rich and decadent (but is actually loaded with protein and healthy fats. And itβs a no-bake dessert! Sounds like a win-win! ππ½"
Frozen Chocolate Coconut Cashew Cups
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- Recipe Card
Prep time: 3hrs
Serves or Makes: 12
Recipe Card
ingredients
For the Crust
- 1/4 cup raw pecans
- 1/4 cup raw almonds
- 2 tablespoons hemp seeds
- 1/2 cup shredded coconut
- 3 tablespoons cocoa powder
- 4 medjool dates
- Pinch of salt
ingredients
For the Cashew Layer
- 1 cup cashews, , soaked in water overnight
- 1 tablespoon maple syrup
- 1 tablespoon milk, or other milk of choice
ingredients
For the Chocolate Topping
- 1 cup dairy free chocolate chips
Method
Make the Crust
Step 1
Line a 12-count cupcake pan with paper cupcake liners.
Step 2
Combine all crust ingredients in a food processor. Pulse until a sticky crust mixture forms. Press the crust into the bottom of each cupcake liner.
Make the Cashew Layer
Step 1
Combine cashews, maple syrup and milk in a blender. Blend on high speed until smooth and creamy. Add a spoon of the cashew mixture over each crust. Freeze for 2 hours.
Make the Chocolate Layer
Step 1
Melt the chocolate in the microwave for 15 secondβ intervals. Add spoonfuls of the chocolate layer over the cashew layer. Freeze for 15 minutes.