Nanaimo Bars at the Little Bakery

There must be an easier method to shelling almonds. I stood at the counter with a pot of almonds that were soaking for a few hours, peeling the husk off each one in a pile of 130 grams.

It wasn't all that bad though, leaning from right foot to left and back again. I had the radio playing gently behind me, and fell into a rhythm of peeling, pulling, dropping, and repeating with a new almond each time, building one pile of clean, naked almonds, and slowly pulling away from a mound of brown and streaked. Each almond had its own look, its own feel, and the longer they soaked, the easier it was for me to tear the husk away.

It turned an hour or two of baking nanaimo bars into a whole afternoon, but I'm always happiest in the kitchen anyway, and I sipped on a cup of tea while repeatedly refilling it from a pot brewing warmly at the side.

I remember the old bakery on Bowen that always had fresh nanaimo bars for the many islanders needing a sweet treat, some conversation, and even a bit of coffee while they waited in line for the ferry. Construction workers ordered double sandwiches and extra large cookies, mums and their kids took away hot chocolates in the pouring rain. There were always customers streaming in and out of that bakery, whether it was for a piping hot sausage roll served while still on it's rack from the oven, and placed in a white paper bag to warm your hands, or for one of the biggest white chocolate macadamia nut cookies to share with dad as the line of cars slowly snaked is way onto the ferry.

I even remember the morning that bakery was suddenly gone, along with its brownies and pies set out in the front cooler, and the trays containing the nanaimo bar I was looking forward to on my way down to the ferry.

So suddenly, all that was left was a charred black square, a few lines of yellow tape, and the air hanging thick with questions left unanswered.

The front room of the bakery was always small, but next door at the Snug Cafe we sat around tables if we planned on hanging around. No one has ever replaced that memory of my first nanaimo bar at the bakery, and the sticky mess I got myself into while excitedly savouring each layer, starting with crumbly chocolate topped with a creamy custard, and finally, thick chocolate that quickly melted in my little hands and made its way along my upper lip, and over my fingers, suddenly making them taste delicious too.

It wasn't until brunch at a gluten free bakery in Victoria with mum that I remembered these delectably sweet moments, ones that will always make me think back fondly on the community we shared, the local coffee shops and bakeries that felt more like a living room with all our family and friends, and those irresistible nanaimo bars that I haven't yet found to replicate that pure, young enjoyment.


It was while we ate our plates of breakfast in a windowed alcove that I looked around to the trays of baked sweets and realised how many times I've recently seen nanaimo bars, since we've moved to Vancouver Island in fact. Suddenly, they seem to be back in fashion, or are popping up to remind me of something.

Something wonderful, they are.

Nanaimo Bars {gluten and grain free, vegan}

{print recipe here}

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Ingredients:

Base
130 g almonds, soaked
110 g dates, soaked
65 g ground walnuts
50 g shredded coconut
60 g cocoa powder

Filling
80 g raw cashews, soaked
2 tbsp raw cashew butter
3/4 coconut cream
1/4 c coconut oil
3 tbsp maple syrup
1 tsp vanilla extract

Chocolate Layer
300 g dairy free chocolate chips
50 g coconut oil

 Directions:

Soak your ingredients. In separate bowls, soak the almonds, dates, and cashews overnight.

Shed the almond husks. Peel back the husks of the almonds to reveal the white meat inside. Use a garlic peeler or two sheets of paper towel to rub the husk off for a quicker method, otherwise use your hands. The longer the almonds soak, the easier this process will become.

Make the base. In a food processor, blend the hulled almonds until very fine. Drain the dates, setting the water aside to use later, and add them in the processor with the almonds. Blend again. Combine the ground walnuts, shredded coconut, and cocoa powder in the processor, blending until all the ingredients are well mixed.

Add the date water. Using the leftover water from soaking the dates, slowly pour in a tablespoon at a time to the base mixture, blending each time, until it begins to come together in a large ball. It should stick together, but should not be gooey.

Press into the pan. Line a 9x9 inch baking pan with parchment paper, and press the base mixture evenly onto the bottom. Place in the fridge.

Make the creamy filling. Rinse out the food processor and blend the soaked cashews, drained, until it becomes almost creamy. Add the cashew butter and process again. Next, add coconut oil, then maple syrup and vanilla extract. Process on high for a couple of minutes until it is completely smooth. Scrape down the sides and blend again.

Pour on the filling. Remove the base from the fridge and set it on a flat surface. Using a soft spatula to scrape the filling from the processor, pour it over the chocolate base, starting in the middle and working your way in a spiral to the edges. Even it out quickly before returning the whole pan to the fridge.

Make the chocolate topping. Over medium-high heat, bring a pot of water to boil on the stove top. Place a bowl over the boiling water and add the chocolate chips and coconut oil. Stirring continuously, melt together the chocolate and coconut oil. Remove the bowl from the saucepan when the mixture is completely smooth, letting it stand a minute or two before pouring it over the base and creamy filling of your nanaimo bars. Pour slowly, as the hot chocolate could melt the filling. Pour in the same pattern, starting in the centre and working your way outwards.

Freeze to set. Place the pan in the freezer for 1 - 2 hours, placing it in the fridge at least 45 minutes before serving. Cut with a hot knife, wiping it clean and reheating it between each slice.

Enjoy! xx S