nanaimo bars vegan

Nanaimo Bars, named for the British Columbia town where they first appeared, have become a ubiquitous Canadian sweet snack. They are so popular that there isn’t a single grocery store here that doesn’t carry a mass-produced version of them. Homemade is always better, of course, and with this super easy no-bake recipe, you’ll be whipping these up in no time.

" /> nanaimo bars vegan Nanaimo Bars, named for the British Columbia town where they first appeared, have become a ubiquitous Canadian sweet snack. They are so popular that there isn’t a single grocery store here that doesn’t carry a mass-produced version of them. Homemade is always better, of course, and with this super easy no-bake recipe, you'll be whipping these up in no time.">
 
Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
single
Food

Nanaimo Bars

Nanaimo Bars, named for the British Columbia town where they first appeared, have become a ubiquitous Canadian sweet snack. They are so popular that there isn’t a single grocery store here that doesn’t carry a mass-produced version of them. Homemade is always better, of course, and with this super easy no-bake recipe, you'll be whipping these up in no time – and making a lot of new friends in the process. All these require for sweet perfection is a little chilling time and, before you know it, you’ll be enjoying a diabolically sweet treat – and I mean diabolical. If you have a sweet tooth, these are your dream come true.

Nanaimo Bars are a three layer, bar-style dessert. Your sweet masterpiece starts with a chocolaty, nutty, graham crumb base, followed by a vanilla custard-like buttercream layer, and topped by a gloriously rich and smooth layer of chocolate glaze. Warning: Nanaimo Bars are dangerous to have around. Resistance is futile.

Nanaimo Bars

This Recipe is :

Dairy FreeKid-FriendlyVegan

Serves

9 - 16 bars

Ingredients

Bottom Layer:

  • 1/2 cup Earth Balance (or other vegan margarine)
  • 1/4 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1 Tbsp flax meal
  • 3 Tbsp water
  • 1 tsp vanilla
  • 2 cups crushed (vegan) graham crackers, or crumbs
  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans

Middle Layer:

  • 1/4 cup Earth Balance (or other vegan margarine)
  • 2 cups confectioners’ sugar (powdered sugar)
  • 2 Tbsp vanilla custard powder (I used Bird’s brand – or substitute (vegan) instant vanilla pudding powder)
  • 3 Tbsp non-dairy milk (I used unsweetened soy milk)

Top Layer:

  • 4 oz. good quality semi-sweet or bittersweet chocolate
  • 1 Tbsp Earth Balance (or other vegan margarine)

Preparation

To make bottom layer:

  1. Very lightly grease a 9-inch square cake or casserole pan and line the bottom with a strip of parchment paper. The grease helps the paper to stay in place while spreading the batter out and you can use the paper to lift everything out of the pan afterwards. This makes cutting the bars much easier and you won’t scratch up your pan.
  2. In a small bowl, beat the flax meal and water together until frothy and set aside.
  3. In a sauce pan over low heat, combine 1/2 cup Earth Balance, sugar, cocoa and vanilla. Add the flax mixture and stir constantly until the mixture thickens. Add graham cracker crumbs, coconut and chopped nuts, stirring to combine.
  4. Transfer mixture to prepared pan and use a silicone spatula to press the mixture into it firmly and evenly.

To make middle layer:

  1. In a large bowl, beat together 1/4 cup Earth Balance, confectioners’ sugar, vanilla custard powder (or vanilla pudding powder, if using) and non-dairy milk until creamy.
  2. Spread custard mixture over graham cracker base in pan. Refrigerate until firm (at least one hour).

To make top layer:

  1. Melt semi-sweet chocolate and 1 Tbsp Earth Balance. Pour over chilled bars and spread evenly over top.
  2. Return to refrigerator to chill until firm (at least 30 minutes) – but be sure to check the setting of the chocolate layer after only 5-10 minutes of cooling: as soon as the chocolate has firmed enough to hold a score mark, use a clean, sharp knife to score the entire top into the amount of squares you desire (to make 9, 12, or 16 squares, for example). Clean your knife after each score mark, and be sure to cut right through the chocolate layer. Doing this will ensure neat, easy cutting of the final squares and will prevent your hardened chocolate layer from shattering or cracking when it has cooled completely.
  3. When cooling is complete, gently run a knife along the sides of the pan to release the squares and use the parchment paper to careful release them from the pan. Following your score lines, use a clean, sharp knife to press straight down and complete cutting the squares.

 

 

Browse through recent recipes below:

How to Sun-dry Foods Yourself: Three Methods!

How to Sun-dry Foods Yourself: Three Methods!

10 Delicious Vegan Recipes that are Surprisingly High in Protein

800 portobello-patties

10 Great Reasons Why Local, Organic Food is the Best Choice for Everyone

10 Great Reasons Why Local, Organic Food is the Best Choice for Everyone

How Much is Too Much? Soy in a Healthy Plant-Based Diet

How Much is Too Much? Soy in a Healthy Plant-Based Diet

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

6 comments on “Nanaimo Bars”

Sign on with:
Click to add comment
Shelley Calissendorff
3 Months Ago

Hmmm.....I am using milled flax seed, as opposed to flaxseed meal. I did some online research and some people say the two things are interchangeable, but others say they are a little different. My question is: What does "frothy" look like? I have combined the water and milled flax seed and have whipped them up good with a whisk. Not sure though, if they are "frothy." My concern is that maybe I should have purchased the actual flaxseed meal. Thank you. ~ Shelley


Reply
Hayley
2 Years Ago

Hi, these look lovely, and I really wanna try making them, but just wondering would it still work if I left out the coconut and nuts in the bottom base? Thanks.


Reply
E. Siefert
2 Years Ago

How many calories? And what is the nutritional value?


Reply
Kathle
2 Years Ago

Thanks, Marika! :) Keep the vegan goodies coming! *drool* I especially am in search of a foolproof vegan fried doughnut recipe. I made one last year, but they turned out to tough. I especially would like a French Creme donut, the ones that are cracked, bumpy and glazed. *double drool*


Reply
Shelley Calissendorff
25 Dec 2013

I agree on the need for a great vegan donut recipe! Tried one a couple of weeks ago, and they turned out to be the consistency of bagels. They didn't taste bad, but, they sure weren't donuts!

Marika Collins
2 Years Ago

You're absolutely right, Kathleen - INSTANT pudding powder! I'll try to make a note in the recipe!


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×