Walnut-Goji Nanaimo Bars Recipe

Makes

About 16

Ingredients

For the bottom layer:

1tbsp ground flaxseeds/linseeds
3tbsp water
110g non hydrogenated sunflower spread
110g plain cornflakes, with no added sugar
30g unsweetened cocoa powder
less than 45g xylitol
75g unsweetened desiccated coconut

For the middle layer:

110g non-hydrogenated sunflower spread
300g coconut palm sugar
2tsp xanthan gum
1tbsp arrowroot
1tbsp maca powder
large handful of goji berries
½tsp vanilla extract
2tbsp cherry juice or lemon juice, for tartness

For the top layer:

175g dark chocolate chips
180ml almond milk
handful of walnuts, chopped

Method

1. For the bottom layer, put the seeds and water in a bowl. Whisk with a fork until the consistency is like that of a beaten egg. Place in the fridge.

2. Put the sunflower spread in a heatproof bowl over a pan of simmering water and allow to melt. Put the corn flakes in a food processor to make a coarse meal. Once the spread has melted stir in the cocoa powder and xylitol. Remove from the heat and stir in the cornflakes, coconut and flax mix.

3. Tip into a prepared baking pan and press down. Put in the freezer while you prepare the middle layer.

4. Cream together the sunflower spread and coconut sugar with a handheld electric whisk until pale. Add the xantham gum, arrowroot and maca powder and whisk again – the mixture will start to thicken. Stir in the goji berries, vanilla extract and juice. Remove the pan from the freezer and spread over the bottom layer. Freeze again.

5. For the top layer put the chocolate and almond milk in a heatproof bowl over simmering water and melt. Remove the pan from the freezer and spread the melted chocolate mixture on top. Press the walnuts into the surface of the chocolate. Freeze for 45 minutes to harden. Cut into squares and serve cold.

Recipe courtesy of Sugar Free Snacks & Treats, photography by Claire Winfield, Ryland Peters & Small

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