Blissfully raw medicinal mushroom Nanaimo bars with heaps of health benefits. A date filled base meets a creamy cashew filling and a chocolate top layer made from scratch! Visit wildbloombotanicals.com for the Medicinal Mushroom Cacao Milk blend.
1/4cupspring water or filtered, restructured water
Chocolate topping
1/2cuporganic cacao butter, melted
1/3cuporganic coconut butter, melted
1/4cuporganic virgin cold pressed coconut oil
1/2cupraw cacao powder
1tbsporganic maple syrup
1/8tspsea salt
Instructions
Line the baking pan with parchment paper, leaving an overhang on opposite sides to help lift the brownies out.
In a food processor fitted with the 'S' blade, add the pecans, Wild Bloom Botanicals mushroom cacao milk powder, shredded coconut, ground flax seed and sea salt. Blend to reduce into a crumbly texture, about a minute. Add in the medjool dates and coconut oil. Blend briefly to combine until a crumbly, uniform dough forms.
With a spatula, scrape out the dough into the bottom of the baking pan to make the base. Press the crumbly dough to evenly and firmly cover the bottom of the pan. Place the pan in the freezer to firm it up, about 10 minutes.
Meanwhile, make the cashew cream filling. Rinse out the food processor. Blend the cashews, coconut milk, maple syrup, vanilla bean, lemon juice, shredded coconut, cacao butter and water until the mixture turns into a smooth creamy texture, stopping to scrape down the sides when necessary. This may take several minutes.
Remove the pan from the freezer. Scrape out the cashew cream to create an even layer on top of the base. Using a spatula, spread it out evenly to create a flat surface. Set aside the pan on the counter at room temperature.
Make the chocolate topping. In a small saucepan over medium-low heat, gently heat up the cacao butter, coconut butter, coconut oil, cacao powder, maple syrup and sea salt. Stir occasionally as to not burn the chocolate until the chunks of cacao butter and coconut butter melt and all ingredients are combined into a uniform liquid. You could also use a double boiler for this, but I find this method easier and quicker.
Pour the chocolate evenly over the cashew cream layer in the baking pan. Place the pan in the freezer for 30 minutes or until the bars are firm. Remove, thaw, cut evenly into 16 squares, and serve!
Notes
These bars are best stored in the refrigerator or freezer for best texture. Thaw before serving.
For the chocolate topping layer, you could also opt for carob powder instead of the cacao powder.
My favourite brands of coconut butter include Nutiva and Artisana. You can always make your own with unsweetened shredded coconut. I recommend using this recipe here.
The chocolate topping is incredibly versatile. This is legit unprocessed chocolate, full of beneficial fats, nutrients and antioxidants. Don't be afraid to use the topping recipe with other recipes, tempered in chocolate molds, almond butter cups, drizzles over ice cream or brownies, etc. or just eat it off the spoon. Go wild.