Hey Everyone!
If you’ve ever had the pleasure of trying our Cookie Dough Cups, or are just intrigued from afar, you know that at Zimt, we aren’t afraid to transform what is often considered to be the “lowly legume” into something truly stellar. Something like cookie dough you’re supposed to eat raw. (No eggs…no salmonella here.)
So, I admit those Cookie Dough Cups were my brainchild, and I am on a bean-and-beyond- infused-dessert mission.
Case in point, these Healthy Nanaimo Bars. Traditionally rather unhealthy, this creation of British Columbia lends itself well to a bit of a makeover…
Ingredients
Base
- 1/2 cup rolled oats (50 g) – get gluten free certified if you’d like
- 1/2 cup hulled sunflower seeds (75 g)
- 8 pitted medjool dates (160 g)
- Splash of water
- Optional (but delightful): 1/4 cup cocoa or cacao powder
Middle
- 1/2 cup uncooked red lentils
- 80 g coconut butter
- 1/2 cup coconut sugar (80 g)
- 1/3 t vanilla bean
- 1/4 Himalayan Salt
Topper
- 80 g Zimt baking chocolate
Method:
Cook your red lentils in 1 cup of water. Meanwhile, put your oats in a food processor and pulse. Then, add the remaining base ingredients and pulse until well combined. Smooth into the base of a loaf pan (I suggest lining with parchment t paper first).
Next, take your cooked lentils and blend until smooth with all of the other “middle” ingredients. Smooth over base and pop into freezer.
While it is firming up in the freezer, take your chocolate pieces and put them into a deep bowl. Melt using a hair dryer- don’t turn it on too high or chocolate will fly everywhere!
Spread on top of the middle layer, score into the size pieces you’d like, and pop into freezer for at least 1/2 an hour.
Cut, and enjoy!
xo Emma