This is a first. The recipe I’m about to show you is something I came up with, inspired by a dozen other recipes and bakers, drawing upon my successes in trying their recipes and what I’ve learned from reading their (far superior) blogs. I’m super excited to bring you this recipe, so let’s get to it!
Tag Archives: vegan
The inspiration for this recipe came from Amy-Lyn at Bushel & A Peck and her recipe for Banana Chocolate Chip Mini-Muffins. I had a vague idea of doing something with bananas and chocolate when I went searching for recipes and hers came up with the added bonus of already being specified as gluten-free. I noticed that coconut oil was mentioned as an alternative to butter, and it wasn’t a big step to swap out milk for almond milk, resulting in a recipe that’s not only gluten-free, but vegan. Since I keep on the lookout for vegan recipes I figured I’d give a vegan conversion of Amy-Lyn’s recipe a try.
Back in April I attempted to make nanaimo bars by taking Leanne’s recipe from Healthful Pursuit and changing a significant number of the ingredients. Perhaps not surprisingly that didn’t work out so well and I’ve been meaning to try again but stay closer to the original recipe. I’m happy to report that my second attempt worked much better!
First things first, many thanks to Leanne at Healthful Pursuit for this recipe, which I followed in substance if not exactly to the letter. Before moving to Canada I’d never heard of nanaimo bars but I wish I’d encountered them a long time ago. I put them somewhere between a chocolate bar and a brownie, with great potential for versatility on flavor, and I couldn’t pass up on the opportunity to take a shot at making my own.
The other thing they have great potential for is hitting various points for allergic or otherwise preferential dietary choices. The original recipe hit raw, vegan (and thus dairy-free), gluten-free, and no refined sugar, which is a remarkable feat, but I decided to take a swing at going for five points and added nut-free to the list.
The end result needs some work, but hey, that’s why I’m calling this one experimental!
My thanks go to The Chic Life for this recipe for coconut macaroons, which I used as a basis to get the proportions right. I was searching for a macaroon recipe for which the ingredients were a close match to the “Cocoroons” brand of macaroons, which are a little hard to come by but are simply amazing. Most of the recipes I found involved egg whites, which Cocoroons don’t have on account of being raw, vegan, and gluten-free all at the same time. The Chic Life’s recipe was an almost perfect match though, and I only tweaked the recipe slightly by changing the sweeteners.