ALMOND BUTTER PROTEIN NANAIMO BARS
These Nanaimo Bars from Peachy Palate are beautiful, delicious and packed with protein that will help to keep you feeling satisfied for longer. They include three layers of tastiness, starting with a coconut chocolate base, followed by a creamy almond butter layer and topped off with a rich dark chocolate ganache!
The tern Nanaimo has Canadian origin and put simply is a bar style dessert that requires no baking, and is named after the city Nanaimo, British Columbia, on Vancouver Island, where it originated.
They are the perfect treat to make over the festive period to enjoy for whenever family and friends pop over.
These delicious bars contain Pulsin’s Whey Protein Isolate for an added protein boost! This 93% protein Whey Protein Isolate has the highest protein content of all Pulsin protein powders making it the perfect choice for those looking to super charge their protein intake! This high quality unflavoured Whey Protein Isolate is vegetarian non GM and made using hormone-free milk from European grass-fed cows. It also contains no fillers, sugars or sweeteners. It’s a complete protein, providing all the essential amino acids that the body can’t make itself.
If you fancy something a bit sweeter, you could swap out the Unflavoured Whey Protein Isolate for Pulsin’s Natural Vanilla Whey Protein. This delicious naturally sweetened protein still packs a hefty protein punch at 87% protein and would make a great alternative in these Nanaimo bars.
If you would prefer to use a plant based protein Pulsin also sell a wide range of plant based proteins in both unflavoured and flavoured varieties, meaning you can adapt this recipe no matter what your dietary requirements!
If you’re looking to make these delicious Nanaimo bars completely plant based , simply swap the whey protein used here for plant protein and the honey for maple syrup.
- 1/4 cup (30g) raw cacao powder
- 1/4 cup (55g) coconut oil melted
- 1/2 tsp vanilla powder or pure vanilla extract
- 1 cup (120g) raw pecans
- 1/2 cup (40g) desiccated coconut
- 2 tbsp (15g) coconut flour
- 1/4 cup (45g) Medjool dates
- 3/4 cup (90g) or three large scoops of Pulsin Whey Protein Isolate (for the middle layer)
- 3/4 cup (180g) smooth all natural almond butter (for the middle layer)
- 1/4 cup (55g) clarified butter (ghee) or coconut oil melted (for the middle layer)
- 1 tsp vanilla powder (for the middle layer)
- 1/4 – 1/2 cinnamon (optional) (for the middle layer)
- 2 tbsp (30g) powdered stevia erylite or 2 tbsp (20g) raw honey or leave out sweetener if desired (for the middle layer)
- 100g (3.5oz) raw cacao paste or 90% dark chocolate (for the top layer)
- 1 tbsp (20g) raw honey if using raw cacao paste (for the top layer)
- 1/2 tsp vanilla powder or pure vanilla extract (for the top layer)
- 2 tbsp (28g) coconut oil (for the top layer)
- 2 tbsp (28g) smooth 100% all natural almond butter (for the top layer)
For the base
For the layers
- Blend dates to a paste in your food processor or high speed blender
- Add dry base ingredients and blend to combine
- Add coconut and blend to combine
- Press evenly in to a 6 inch loose bottom lightly greased square tin. Place in the freezer while you make the filling
- Blend together all middle layeringredients in your food processor or high speed blender…it should only take less than a minute in a high speed blender
- Pour and spread filling over the base and this time place in the fridge to firm up for 2 hours or overnight; if you’re in a hurry place it in the freezer for 30 minutes. Once set return to the fridge to warm up a little before spreading the top layer on
- Melt cacao paste or dark chocolate with coconut oil. Add vanilla, honey if using and almond butter. Whisk to combine. Pour over the almond butter layer and place the tin back in to the fridge for 15 minutes
- Remove and slice while the ganache is still a little soft! If it’s not set return to the fridge for a further 5 minutes before slicing
- Once sliced push up from underneath to remove from the tin and then you can easily slide the squares off the base. Store in a seal tight container in the fridge for up to two weeks or the freezer for up to one month