Piece of a nanaimo bar cut into a square and sitting on parchment paper. More nanaimo bars behind.
We have three nanaimo bar recipes on this blog and we're not sorry about it. Nanaimo bars are literally a gift from the goddesses. Once you put these together and sink your teeth in, you'll know why.
I'm usually not one for no-bake treats but if nanaimo bars were the only treats I could ever eat again, I would be perfectly happy. ~~Blissed out~~ to be exact.
I hope you can access all of the ingredients so that you can make these ASAP. Nanaimo bars will put a smile on your face, even in a pandemic.
Vegan Nanaimo Bars
Ingredients
Base 1/4 cup water1 tablespoon ground flax seed1/3 cup vegan margarine1/4 cup brown sugar2 1/2 tablespoons agave or maple syrup5 tablespoons unsweetened cocoa powder1 teaspoon pure vanilla extract2 cups vegan graham cracker crumbs 1/2 cup unsweetened shredded coconut1/2 cup chopped roasted cocoa nibs1/4 cup chopped almonds
Custard Layer2 tablespoons custard powder2 tablespoons coconut milk1/4 teaspoon vanilla extract1/4 cup vegan margarine, softened2 cups icing sugar
Chocolate Coating8 oz semi sweet chocolate 2 tbsp coconut oil
Directions
Combine water and flax seed in a small bowl or cup, mix and let sit until thickened.In a saucepan over low heat, combine the margarine, brown sugar, syrup, cocoa, and flax seed mixture. Stir until the consistency is thick and custard-like. Stir in the vanilla. Set aside.In a medium bowl, combine the graham cracker crumbs, coconut, cocoa nibs, and almonds. Add to the mixture in the saucepan, and mix well. Pack the mixture into an 8-inch square cake pan lined with baking parchment cut to fit. And when I say pack, I mean it. You'll really have to get in there or get someone to assist with packing the base down. Set aside.Cream together margarine, coconut milk, vanilla and custard powder. Add the icing sugar and mix until smooth. Spread over the base, place in fridge to chill.Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 30 second bursts, stirring in between until the chocolate and oil have melted into one perfect chocolate union. Wait until the chocolate has cooled a bit, so it's not super hot but still liquid, then bars out of the fridge and pour your chocolate on using your offset spatula. Put it in the fridge to chill for one hour.Cut into squares when the chocolate is hardened but not too cold, otherwise the chocolate will crack.
