This is a delicious, no-bake, nutritious version of the classic Nanaimo bars, made with tofu and dates. Perfect as an energy-boosting snack or a decadent dessert, these reimagined bars are creamy, rich, and easy to prepare.
Ingredients
Crust
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375 ml (1 ½ cups) pitted dates, soaked in hot water, divided
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125 ml (½ cup) cereal (puffed rice, quinoa, or corn flakes)
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125 ml (½ cup) quick-cooking oats
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60 ml (¼ cup) cocoa powder
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75 ml (5 tbsp) coconut flour (or almond flour)
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60 ml (¼ cup) unsweetened shredded coconut
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Pinch of salt
Filling
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230 g (½ lb) medium-firm tofu
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1 scoop (30 g) vanilla protein powder
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30 ml (2 tbsp) melted coconut oil
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5 ml (1 tsp) coconut extract (or 2 tsp vanilla extract)
Topping
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100 ml (6 ½ tbsp) semi-sweet dark chocolate chips (approximately 60 g)
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15 ml (1 tbsp) 2% milk (or a plant-based alternative)
Preparation
- Using a food processor, purée the dates until smooth. Set aside ⅓ cup of the purée for the filling.
- In a bowl, mix the remaining purée with the rest of the crust ingredients. Press the mixture into the bottom of a 15 to 18 cm (6 to 7 inch) square pan lined with parchment paper for easy removal. Chill in the refrigerator.
- In the same food processor, combine the filling ingredients with the reserved date purée. Blend until smooth and homogeneous, scraping the sides of the bowl frequently, as the mixture will be thick.
- Spread the filling over the chilled crust, smoothing the surface. Return to the refrigerator.
- In a microwave-safe bowl, melt the dark chocolate chips and milk in the microwave for about 30 seconds. Stir until smooth.
- Spread the chocolate mixture over the tofu layer, smoothing the surface. Refrigerate for at least 2 hours before slicing and serving.
Notes
The bars keep for 7 days in an airtight container in the refrigerator or for 3 months in the freezer.
To freeze, separate individual portions with parchment paper. Thaw in the refrigerator for a few hours before enjoying.
