Vegan Nanaimo Bars
Indulge in the rich, decadent layers of these Vegan Nanaimo Bars—an irresistible no-bake treat that's completely plant-based! Featuring a chewy base made with vegan graham cracker crumbs, shredded coconut, and a hint of cocoa, this dessert is topped with a luscious custard-flavored middle layer and a smooth, glossy chocolate topping. With simple pantry staples like flaxseed for an egg-free bind and maple syrup for natural sweetness, these bars are the perfect blend of textures and flavors. Prepared in just 35 minutes and set conveniently in the fridge, they're ideal for special occasions, potlucks, or an anytime indulgence. These creamy, chocolatey, three-layer vegan bars will quickly become a go-to dessert recipe for anyone looking to impress without turning on the oven!
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Recipe Information
Ingredients
- 1.5 cups Vegan graham cracker crumbs
- 0.75 cup Unsweetened shredded coconut
- 0.25 cup Cocoa powder
- 0.5 cup Vegan butter
- 2 tablespoons Maple syrup
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 2 cups Powdered sugar
- 2 tablespoons Vegan custard powder or cornstarch
- 3 tablespoons Unsweetened plant-based milk
- 1 cup Vegan chocolate chips
- 1 tablespoon Vegan butter (for topping)
Instructions
Prepare the base layer: In a small bowl, mix 2 tablespoons of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to create a flax egg.
In a medium saucepan over low heat, melt 1/2 cup of vegan butter. Stir in the cocoa powder, maple syrup, and flax egg until well combined.
Remove the saucepan from heat and add the graham cracker crumbs and shredded coconut. Mix until evenly coated and press the mixture firmly into an 8x8-inch pan lined with parchment paper. Chill in the fridge while preparing the next layer.
Prepare the custard layer: In a mixing bowl, beat together vegan butter, powdered sugar, custard powder or cornstarch, and plant-based milk until smooth and creamy. Spread this custard layer evenly over the chilled base layer. Return to the refrigerator to set for at least 20 minutes.
Prepare the chocolate topping: Melt the vegan chocolate chips and 1 tablespoon of vegan butter in the microwave or a double boiler until smooth and glossy.
Pour the melted chocolate over the custard layer and use a spatula to spread evenly. Chill the bars in the fridge for another 30 minutes or until fully set.
Once the bars are firm, slice them into 16 squares with a sharp knife. Serve chilled and enjoy!
Nutrition Facts
Calories |
4384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 582.3 g | 212% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 416.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1877 mg | 40% | |
*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.
