Ok friends, in my last post I mentioned I was going to share with you a few new ways to make your food more nutrient dense and kid friendly so you can feel good about eating it and serving it to your family. Now, don’t be scared. No, seriously, don’t because this recipe may have vegetables in it but you would never know. SERIOUSLY! YOU WOULD NEVER KNOW! Sorry, don’t mean to yell at you but I’m so excited! This is one tasty Nanaimo bar treat! And there are two cups of raw spinach in it.
Yup, you heard me right. Two cups of raw spinach. Now, I don’t normally “hide” vegetables in our every day meals because I want my kids to know what they are eating. My kids eat a lot of veggies but for some reason I cannot get Little Q to eat dark leafy greens unless pulverized in my Kale Smoothie or baked into a Kale Chip. I think it is a texture thing and I know I am not the only mom who has this problem. Now, I have one more recipe up my sleeve that gets a little more greens into the diet! MUAHAHAHAHA
Enter from stage right these divine Pistachio Nanaimo Bars! These bars are based off my first vegan, gluten-free Nanaimo bar recipe which I make a Christmas time. The original version is mint flavour, which you can certainly do here in place of the vanilla for the middle layer, I just wanted to make something different then what I had done before. What I like about this version is I decided not to bake the bottom layer (mainly because I have become more lazy now that I am a mother of two) and they turned out just as good if not better than the original! Seriously, you need to make these and use St. Patty’s Day as an excuse – that’s what I did! Who knows, I may just start throwing spinach into random things just to see how it turns out!
Pistachio Nanaimo Bars (Vegan & Gluten-Free)
Lightly adapted from my original Vegan Gluten-Free Nanaimo Bar recipe.
1/2 cup raw pistachios, shells taken off and roughly chopped
1/2 cup cocoa powder
1/2 cup brown rice flour
3/4 cup unsweetened coconut flakes
2 tbsp tapioca starch
1/4 cup coconut sugar
1/3 cup coconut oil
2 tbsp chia seeds soaked in 1/2 cup water for 5mins
Line an 8″ x 8″ pan with parchment paper. Mix above ingredients in one bowl until well blended. Press the mixture into the bottom of the lined pan into an even layer using the back of a spoon to ensure that the mixture is well compressed. Set aside while you make the remaining layers.
1 cup raw cashews, soaked in water for a minimum 3 hrs
2 cups loosely packed raw spinach (I used organic baby spinach)
2 tsp vanilla (if choosing mint flavour instead, omit vanilla & substitute 1/2 tsp pure peppermint extract)
2 tbsp coconut sugar
1/2 cup water (approx.)
Place filling ingredients in food processor with the ‘S’ blade and blend until smooth and creamy adding more water if necessary to attain this texture. Pour evenly over bottom layer and set aside.
For best results use Cara’s Raw Chocolate Bars recipe from Fork and Beans
1/2 cup coconut oil
6 heaping tbsp cocoa powder
4 tbsp maple syrup
pinch of sea salt
Heat in small saucepan over low heat and pour over middle filling once all ingredients have melted together. Set aside and let cool in fridge slightly before scoring the bars then put back into fridge to fully set. When set, cut bars into squares and serve. Keep in fridge for 1 week. Enjoy this healthy treat!