Unbaked Maple Nanaimo Bars

Hutchinson Maple, Pure Infused Maple Syrup, Vanilla, Cinnamon & Star Anise

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Unbaked Maple Nanaimo Bars

Crust

  • 1/2 cup Walnuts
  • 1/2 cup Shredded coconut
  • 1/2 cup oats
  • 4 dates, pitted
  • 2 tbsp Cocoa
  • 2 tbsp Hutchinson Maple Syrup, or Pure Infused Vanilla, Cinnamon & Star Anise
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 tbsp to 1/4 cup water (as needed)

Filling

  • 1 cup raw cashews, soaked in 2 cups water
  • 3 tbsp melted coconut oil
  • 3 tbsp Hutchinson Maple Syrup, or Pure Infused Vanilla, Cinnamon & Star Anise
  • 1/2 cup to 1 cup water (as needed)

Topping

  • 1/2 cup dark chocolate
  • 1 tbsp coconut oil

<p class="p1">Crust</p>

  1. Grease an 8×8 pan and line with parchment paper.

  2. Combine walnuts, coconut, oats and dates in a food processor, pulse until pieces are combined and uniform in size.

  3. Add cocoa, maple syrup, salt and vanilla, and pulse until it begins to form a ball.

  4. If necessary, add water slowly until the dough sticks together.

  5. Press into the pan in a uniform layer

Filling

  1. In a high speed blender, add soaked cashews, melted oil, maple syrup and water as necessary to blend.

  2. Blend until you have reached a very smooth consistency.

  3. Spread over the crust layer in the pan.

<p class="p1">Topping</p>

  1. Melt dark chocolate in microwave or in a double boiler.

  2. Add melted coconut.

  3. Pour over filling layer in the pan.

  4. Let sit for at least 1 hour in the freezer before serving.

  5. Store Nanaimo bars in freezer.

  6. Cut with a knife that has been run under hot water to prevent the chocolate from cracking.

Vanilla, Cinnamon & Star Anise

We created this flavour profile to deepen the silky sweetness of maple syrup and give it an exotic twist. Starting with pure vanilla, cinnamon bark and just a touch of star anise, this infusion creates a familiar yet unique taste that will transport you to the spice markets of the Orient. Use it to give a distinct twist to bread puddings, ice cream or your morning oatmeal. Better yet, transform your everyday pancakes, waffles or French toast into something extraordinary.

How To Use

  • Bread puddings, to give them a distinct twist
  • Drizzled over ice cream
  • With pancakes, waffles and French toast
  • On any number of warm breakfast cereals – cream of wheat, oatmeal, kasha
  • As a exotic sweetener for whipping cream
  • Over cheesecake
  • In smoothies and yogurt
  • To replace simple syrups in warm and cold beverages (vanilla steamers, iced coffees, etc.)