Vegan Nanaimo Bars

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.

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

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

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.

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

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.

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!