Get ready to transform your dessert game with the most mind-blowing vegan Nanaimo bars you've ever tasted! This legendary Canadian treat is about to become your new obsession, combining layers of pure indulgence that will make your taste buds dance with joy. Whether you're a seasoned vegan baker or a curious foodie looking to impress, these no-bake bars are your ticket to dessert heaven – and the best part? They're completely plant-based and ridiculously easy to make!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Canadian
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup shredded coconut
- 1/2 cup almond flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup vegan butter
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup dark chocolate chips
Instructions
- In a large mixing bowl, combine graham cracker crumbs, shredded coconut, and almond flour. Mix thoroughly to create a consistent dry base.
- Melt coconut oil and maple syrup together in a small saucepan over low heat. Stir until fully combined and smooth.
- Pour the liquid mixture into the dry ingredients and mix until the crumbs are completely moistened and can hold together when pressed.
- Line an 8x8 inch square baking pan with parchment paper, allowing some overhang for easy removal.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or flat-bottomed measuring cup to create a compact layer.
- For the middle layer, cream vegan butter with powdered sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Spread the creamy mixture evenly over the first layer, ensuring a smooth and consistent surface.
- Melt dark chocolate chips with cocoa powder in a double boiler or microwave, stirring until completely smooth and glossy.
- Carefully pour the chocolate mixture over the middle layer, tilting the pan to ensure even coverage.
- Refrigerate the bars for at least 2 hours or until the chocolate top is completely set and firm.
- Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board.
- Cut into 12 even squares using a sharp knife, cleaning the blade between cuts for clean edges.
- Store the Nanaimo bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your ingredients are at room temperature for smoother mixing and better texture.
- Press the bottom layer firmly and evenly to create a solid base that holds together perfectly.
- Use a high-quality vegan butter for the creamiest middle layer possible.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- For ultra-clean cuts, run your knife under hot water and dry between each slice.
- Chill the bars completely before cutting to help them set and maintain their beautiful layered look.
- For an extra touch of elegance, you can sprinkle some sea salt or coconut flakes on top of the chocolate layer.
- Make sure to use parchment paper for easy removal and clean cutting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
