Vegan Nanaimo Bars

Vegan Nanaimo Bars 1

What scrooge of a person doesn’t love a holiday bake sale, especially when the proceeds are all going to charity? This past weekend I participated in the annual Calgary Food Blogger’s Bake Sale in support of Brown Bagging for Kids, a local charity that provides school lunches to underprivileged kids. People got delicious sweets and the money went to a great cause – it was a win-win situation.

I made two offerings, vegan ginger cookies based on this recipe and even better yet, these vegan Nanaimo bars. Now don’t go running to your mommy at the sound of the word “vegan.” You seriously cannot tell that these squares don’t have a hint of butter or eggs in them. In fact, I think they taste better than normal Nanaimo bars because the use of coconut oil instead of butter just amps up all of the coconut flavour. Make these for dessert at your next holiday gathering and they are sure to be a hit. I won’t tell anyone they’re vegan if you don’t.

Vegan Nanaimo Bars 2

For recipes from other bloggers at the bake sale, check out the following links:

Food Mamma, Candy Cane Bark
Scrumptiously Fit Food, Spicy Mexican Hot Chocolate Cookies
Dish N The Kitchen, Salted Pistachio Sables
Heather’s EATS, Butter Tarts
Miss Foodie, Hazelnut Shortbread

Vegan Nanaimo Bars
Serves: 1 9x13 pan
  • Base
  • ¾ cup coconut oil
  • 6 tbsp. brown sugar
  • ½ cup cocoa powder
  • 3 tbsp. almond milk
  • 2 cups graham cracker crumbs
  • 1 cup almond meal
  • 1.5 cups shredded coconut
  • Middle Layer
  • 6 tbsp. coconut oil, softened
  • ¼ cup almond milk
  • 3 tbsp. custard powder
  • 3-4 cups icing sugar
  • Top Layer
  • 300g dark chocolate
  • 3 tbsp. coconut oil
  1. To make the base, combine the coconut oil, brown sugar, cocoa and almond milk in a large saucepan. Heat to melt the coconut oil, stirring until smooth.
  2. Remove and add in the graham cracker crumbs, ground almond and coconut. Stir until well incorporated and pack into a parchment lined or greased 9×13” pan. Bake at 325F for about 10 minutes. Once it is out of the oven, put it in the freezer to cool for 5 to 10 minutes.
  3. To make the middle layer, beat together the coconut oil, almond milk, custard powder and icing sugar until smooth. Spread this on top of the base and chill.
  4. Melt together the chocolate and coconut oil in the microwave for the top layer. Allow it to cool slightly. Pour this over the first 2 layers, spreading it evenly across the top.
  5. Refrigerate until everything is set, 30-60 minutes. Slice and serve.

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