Once again it’s been far too long between posts, and I can’t even recall the last time I shared a recipe. I’d like to tell you that I’ve been working away on an armful of new and exciting dishes for you, but in reality it’s been busy over here in all the baby ways instead. Juniper is already 7 weeks old and I’m trying desperately to eat up these sweet newborn days that are just about behind us. It’s also been very busy around here as we finally opened up our bakery/coffee bar a month ago! So far the reception has been wonderful and it’s all because of the hard work of many, many helping hands. I do hope to share some photos here at some point, but knowing me that will take some time, so in the meantime you can find us on Instagram as @beardsbakery for all the sweet eye candy.
I’m also sharing today one of my favourite recipes for refreshing Minty Matcha Nanaimo Bars from my book, Superfoods 24/7. It’s all the amazingness of those oh-so-Canadian holiday bars with an infusion of potent matcha powder and fresh minty flavour. They’re great for make ahead treats that can be whipped out from the freezer when guests pop over or for late night chocolate cravings. They are very rich and filling with plenty of coconut and so small pieces are all you need. They’re all kinds of wonderful.
Also in the category of wonderful is that Superfoods 24/7 has been shortlisted for the Taste Canada Awards! There’s a big party to announce the winners tonight that Junebug and I will be attending. I’m pretty honoured for my book to be named in such lovely company and look forward to toasting all the winners this evening. (I’m also looking forward to a late night freezer nanaimo bar too!)
Photo credit to the lovely Jackie Sobon.
- For the Base:
- ½ cup walnuts
- ½ cup almonds
- 1 cup medjool dates
- 3 tablespoons cacao powder
- ¼ cup unsweetened shredded coconut
- pinch of sea salt
- For the Middle Layer:
- 3 cups unsweetened shredded coconut
- 3 tablespoons agave nectar or maple syrup
- 2 tablespoons coconut oil
- ½ teaspoon pure mint extract
- 2 teaspoons matcha powder
- For the Top Layer:
- 1 x quantity Easy Raw Maca Chocolate Bark (see below)
- ½ cup melted coconut oil
- ¼ cup agave nectar
- ½ cup cacao powder
- 2 tablespoons maca powder
- ¼ teaspoon sea salt
- Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper and set aisde.
- For the base, grind the walnuts and almonds in a food processor until the consistency of a coarse flour Add the remaining ingredients and process until broken down; when pinched between your thumb and forefinger the mixture should stick together. If not, add a tablespoon of water and try again. Transfer to the baking dish and press down firmly in an even layer. Place in the freezer.
- For the middle layer, wipe out the bowl of the food processor. Add the shredded coconut and process until it turns into coconut butter, about 4 to 5 minutes. Then add the remaining ingredients and process to combine. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Return to the freezer.
- Make a batch of the Easy Raw Maca Chocolate Bark (Whisk together the coconut oil and agave in a bowl until completely mixed. Add the cacao powder, maca powder, and salt, whisking continuously until smooth. Work quickly as the mixture will start to solidify.) and add this to the pan as the final layer, smoothing it out with a spatula or the back of a spoon. Return to the freezer for 20 minutes.
- Slice into 25 bars using a heated knife to cut through without breaking the chocolate layer. Store in an airtight container in the fridge or freezer for up to two weeks. If storing, in the freezer, remove 20 minutes before serving (10 minutes if storing in the refrigerator).