Vegan Nanaimo Bar
Indulge in the decadent delight of Vegan Nanaimo Bars, a plant-based twist on the classic Canadian dessert that's as rich and satisfying as the original. This no-bake recipe features three irresistible layers: a crumbly almond, date, and coconut base, a luscious cashew-coconut cream filling sweetened with maple syrup, and a silky dark chocolate topping. Crafted with wholesome ingredients like Medjool dates and raw cashews, these bars are entirely dairy-free, making them perfect for vegan diets and anyone looking to enjoy a guilt-free treat. With minimal prep time and a freezer-friendly design, these creamy, chocolate-covered squares are an ideal dessert for parties, potlucks, or a sweet snack. Serve them chilled to experience their dreamy texture and heavenly flavor in every bite!
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Recipe Information
Ingredients
- 10 pieces Medjool dates, pitted
- 1 cup Raw almonds
- 1 cup Shredded unsweetened coconut
- 3 tablespoons Cocoa powder
- 1 tablespoon Coconut oil, melted
- 1 pinch Salt
- 1 cup Raw cashews, soaked for at least 4 hours
- 1 cup Coconut cream
- 1 third cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Vegan dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
Grease an 8x8 inch square pan and line it with parchment paper, leaving some overhang for easy removal.
To make the base, add Medjool dates, almonds, shredded coconut, cocoa powder, melted coconut oil, and a pinch of salt into a food processor. Pulse until the mixture is crumbly yet sticky.
Press the base mixture evenly into the prepared pan and place it in the freezer to firm up while preparing the filling.
For the middle layer, drain the soaked cashews and add them to a high-speed blender with coconut cream, maple syrup, and vanilla extract. Blend until completely smooth and creamy.
Pour the cashew mixture over the chilled base layer and spread it out evenly. Return to the freezer until the filling is firm to the touch, about 30 minutes.
For the top chocolate layer, combine vegan dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
Pour the melted chocolate over the firm middle layer and spread it evenly with a spatula. Place the pan back in the freezer for about 10-15 minutes until the chocolate is just set.
Remove the bars from the pan using the parchment paper overhang. Use a sharp knife to cut the bars into 16 pieces.
Store the Nanaimo bars in an airtight container in the fridge for up to a week or in the freezer for up to a month. Serve chilled.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 28.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
