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Walnut-Goji Nanaimo Bars Recipe


About 16


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


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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