Vegan Nanaimo Bars

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1.) These bars require a few more ingredients than my usual recipes, but don’t let that intimidate you! These bars are easy, quick, and delicious.

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2.) Start by blending all your base layer ingredients in a food processor until they are the texture of grainy sand.

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3.) Next, add 3-4 tablespoons of water and blend until you get a nice doughy texture.

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4.) Line the bottom of a 9×5 loaf pan with parchment paper, then pour in your dough. With your fingers or a spatula press hard on the dough to form an even, flat layer.

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5.) Next, add your cream layer ingredients to a food processor and blend until smooth.

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6.) Pour your cream layer over your base layer. Use a spatula to spread the cream around creating an even layer. Place the pan in the freezer to set for a few hours.

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7.) Last, melt your vegan chocolate with coconut milk and pour it over you frozen cream layer. Spread it around with a spatula to get and even layer. Sprinkle with salt if you like. I like to cut my bars into 1×1 inch squares and store them in the fridge. The freezer makes them a little icy, but the fridge makes them gooey and delicious!

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Vegan Nanaimo Bars (Prep Time: 15 minutes, Total Time: 3 hours, Makes: 12-15 bars)

This recipe was inspired by some beautiful Nanaimo Bars I saw on my Instagram feed. Me being me, I couldn’t make them with real cream or sugar, so I came up with some alternatives! These things are super rich, and perfect for when you want to be a little indulgent. Essentially these bars are just fat bombs, but the good kind of fat! I’ve never actually had a real Nanaimo Bar, so I have no idea how close these are to the real thing. I do know, however, that the version I made is pretty dang addictive, and quite tasty regardless! Give these a try the next time you want creamy, filling dessert.

Ingredients

Base Layer

3/4 cup oats

4 dates

1/4 cup pecans

2 tbsp cocoa powder

1/4 cup coconut

pinch of salt

1 tsp cinnamon

Cream Layer

1/2 cup vegan almond cream cheese (I use Kite Hill)

1/2 cup coconut cream (Do not shake the can, just open it and pour. You want the white cream part.)

3 tbsp maple syrup

1/2 tsp cinnamon

Chocolate Ganache Layer

1/4-1/2 cup vegan chocolate chips (depends on how thick you want your ganache layer)

1-2 tbsp leftover canned coconut milk/cream

Directions

1.) Blend all your base layer ingredients in a food processor until they are the texture of grainy sand. Add in 3-4 tablespoon of water and blend until you have a sticky dough.

2.) Line a 9×5 loaf pan with parchment paper and pour in your dough. Press the dough down to form and even, flat layer.

3.) Add all your cream layer ingredients to a food processor and blend until smooth. Pour the cream over the base layer and spread it evenly around with a spatula. Place the pan in the freezer and allow it to set for 2-3 hours.

4.) Melt your chocolate chips and leftover coconut milk in the microwave for 30-40 seconds. Whisk your ganache mixture until smooth, then pour it over your frozen cream layer. Spread it around evenly with a spatula. Sprinkle with salt if you like.

5.) I like to put my bars back in the freezer for a few minutes to allow the ganache to set more before I cut my bars. After a few minutes, cut your bars in squares. I cut mine in 1×1 inch squares, and I store them in the fridge. If your store them in the freezer the cream layer will be very frozen, the fridge allows the bars to be creamy and gooey! Enjoy!

One Comment Add yours

  1. KH says:

    These are so good! Great recipe!

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