No-Bake Chocolate Walnut Bars
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Alright, I feel like everything I’ve been making lately has to do with chocolate in some way. I’m not mad about it and I hope you aren’t either! I was playing around with these bars because I had some walnuts in my pantry that I needed to use. These are super simple, keep really well in the freezer and are free of gluten, dairy, and refined sugar.. just the way I like it. I feel my best when I cut these three inflammatory ingredients out and that’s why the recipes I share with you never have any of them included. I definitely have a sweet tooth, nothing too crazy, but I almost always want a little something sweet after dinner. That’s why I’ve been working on experimenting with clean desserts lately. I definitely don’t mind taste testing these recipes and I hope you enjoy making them too!
Ingredients:
For the crust or bottom layer-
1 and 3/4 cup walnuts (preferably soaked for 2-4 hours then dried)
1/2 tsp vanilla
2 tbsp maple syrup
1/4 tsp cinnamon
For the middle layer-
1 cup cashews (preferably soaked for 2-4 hours)
1 1/2 tbsp melted coconut butter
3 tbsp maple syrup
1/4 cup water
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp cinnamon
For the chocolate top layer-
2 tbsp cacao powder
2 tbsp maple syrup
2 tbsp coconut milk
4 tbsp coconut butter or oil
Directions:
For the crust or bottom layer blend the walnuts until broken down into small pieces. Add in the remaining ingredients for the crust and blend a few more seconds to make sure its all incorporated and thoroughly combined. It’s okay if you still have a few chunks of walnuts. Pour mixture into a greased 9” by 5” pan (I use coconut oil spray to grease) and press down firmly until the mixture is evenly spread and covers the bottom of the pan. Set this aside in the freezer while you make the middle layer.
Blend all of the ingredients for the middle layer in a blender or food processor. You’ll want to make sure your bottom layer was in the freezer for at least 5 minutes before you add the middle layer. Once it has and your middle layer is done blending, pour the mixture over the top of the crust and spread evenly. Put the pan back in the freezer for at least 15 minutes while you are making the chocolate top layer.
Melt the coconut butter and then stir in the cacao powder and maple syrup until thoroughly combined. Add 1 tbsp of coconut milk and stir in well. If the mixture is too thick, then add the second tbsp of coconut milk. Pour this mixture over the top of the middle layer and let set in the freezer for 25 minutes.
Take the pan out and cut into nine, 1 inch bars and then cut down the middle going the long way to make 18 bars total. The dessert will still be semi soft, but you want to make sure to cut it when its like this so that the chocolate doesn’t crack from being too frozen. Set back in the freezer for another 10-15 minutes to harden. Enjoy!
With love,
Ashley
