Mocha Nanaimo Bars

13-06-2019 01:06

mmmmm MMMM! I don’t know what time of day is accompanied with the most yawns: Monday mornings? or Wednesday afternoons? Either way, these vegan and gluten – free MOCHA Nanaimo Bars serve as an ‘espresso-lent’ pick me up 😉

Why we love them:

  • Rich
  • Aromatic
  • Decadent
  • Easy

What you need prior to baking:

  • Food processor
  • Stand mixer or large bowl with an electric hand mixer
  • Square ‘bar’ pan (I recommend silicone)
  • Spatula
  • Freezer space

Ingredients:

Base:

  • 2 cups of shredded sweetened coconut
  • 2 tablespoons of cocoa powder
  • 1/4 cup melted coconut oil
  • 2 tablespoons coconut sugar
  • 1 tablespoon of instant coffee or espresso (up to you on how much coffee flavour you want in a mocha!)

Custard Centre:

  • 1/4 cup of custard powder
  • 1 tablespoon of vanilla extract
  • 1/4 cup of coconut cream full fat
  • 1/2 cup vegetable shortening
  • 1/2 cup of vegan butter
  • 3 cups of icing sugar

Chocolate Ganache:

  • 1 cup of vegan chocolate chips
  • 3 tablespoons of coconut oil

The How To:

Base:

  • Place all of the ingredients for the “base” into a food processor and blend until well mixed.
  • Once blended, place in the silicone baking pan.
  • Level out with a spatula.
  • Place in the freezer to firm.

Custard Centre:

  • In either a large bowl with an electric hand mixer or in a stand-mixer, place the coconut cream, custard powder, and vanilla. Mix for 3 minutes or until the coconut cream is blended entirely.
  • Place the vegan butter and vegetable shortening into the bowl and mix on medium to high speed for 3-5 minutes until well whipped.
  • Add the icing sugar one cup at a time; blending well after each cup.
  • Once mixed and well whipped, scoop out and place on top of the base.
  • Smooth out with a spatula and place in the freezer to firm (about 25 minutes).

Chocolate Ganache:

  • In a microwaveable bowl melt the coconut oil and the chocolate chips together at 15 second intervals and stirring after each interval until mixed and melted.
  • Have your spatula cleaned and ready to maneuver!
  • Remove the pan from the freezer and pour the melted chocolate over the custard filling.
  • Smooth the chocolate over the custard filling quickly as the ganache will begin to set on the frozen filling suddenly.
  • Place in the fridge to set.
  • Serve with a smile 😉
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