Perfect Vegan Nanaimo Bars! Omnomnom. If you're new to the world of Nanaimo bars, let me explain this delicious Canadian Classic with a vegan twist! After making The Ultimate Vegan Poutine, I wanted to share another Canadian classic recipe, but this time: a dessert!
My Vegan Nanaimo Bars are Made up of 3 Layers of Sweet No-Bake Awesomeness:
Layer 1: graham cracker, coconut, nuts, and chocolate make up this cookie base. Yes, all of those delicious flavours packed into one awesome crunchy layer.
Layer 2: sweet and sticky, vanilla custard layer, which tastes similar to the inside of a creme egg. Omnomnom.
Layer 3:Â more chocolate. Because chocolate.
Yes, they really are every bit as amazing dessert goodness that they sound like.
If you have a serious sweet tooth, these will hit the spot for you! I love to keep mine stored in the fridge so the custard and chocolate stays firm, then you get the treat of a real melt in your mouth experience paired with crispy cookie crust. Drool.
To Make Perfect Vegan Nanaimo Bars:
In a medium sauce pan, add the chocolate chips and vegan butter. Melt over low heat, remove from the heat just as there are few chocolate chips left, to ensure you don't burn the chocolate, and stir in to finish melting. You could alternatively do this in a double boiler.
Add in the graham cracker crumbs, coconut, nuts (if using), and vanilla and stir to combine.
Pour into the bottom of the lined pan and press down firmly. Pop it in the fridge to chill while you are preparing the next layer.
To Make the Custard Layer:
Add all of the ingredients to a medium bowl and use a mixer to blend well.
After my expert recipe testers (aka friends) tasted these, I was told that this middle layer is sometimes soft and gooey (like I enjoy), but sometimes it's a bit more firm. So you can add more or less non-dairy milk to reach your preferred consistency, keeping in mind it firms up more when refrigerated.
Fun side note: the standard custard powder used in Nanaimo bars happens to be vegan!
Pour the custard filling on top of the cooled bottom layer. Spread it out so it evenly covers and then pop in the freezer for 15 minutes.
To Finish the Bars:
Add the chocolate and vegan butter to a small sauce pan and put over low heat. Melt the chocolate until just a few chips remain then remove from heat to avoid burning the chocolate. Stir to finish melting the chocolate. Alternatively, you could do this in a double boiler. Pour over the custard layer, and spread to evenly coat.
Cool in the fridge for a couple of hours or overnight before slicing. For perfect slices, heat a large knife in hot water, dry off completely then use the hot knife to cut the bars. This will help cut through the chocolate layer, and not cause cracking. Store the bars in the fridge in an air-tight container. So much yum!
Common Questions:
Can Nanaimo Bars be Frozen?
Yes, you most definitely can! If stored when cooled and kept in an air-tight container, they can last up to 2-3 months in the freezer.
Can Nanaimo Bars go Bad?Â
You should not leave Nanaimo Bars unrefrigerated. If storing in the fridge, they will last approx. 4 days. If you are looking to store them for longer, I recommend freezing them.
Can Nanaimo Bars be Gluten-Free?
They can. But make sure you are using a vegan gluten-free graham cracker when making your bottom cookie layer.
Bon Appetegan!
Sam Turnbull
(click stars to vote)
Perfect Vegan Nanaimo Bars
Servings: regular sized bars or 9 giant ones (as seen in the pictures)
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Ingredients
For the bottom cookie layer:
- ½ cup vegan chocolate chips
- ½ cup vegan butter, (such as Earth Balance)
- 2 cups vegan graham cracker crumbs, (or other hard vegan cookie crumbs, see notes)
- 1 cup unsweetened coconut flakes
- ½ cup chopped almonds or walnuts, (optional)
- 1 teaspoon vanilla extract
For the middle custard layer:
- 2 cups powdered sugar
- ¼ cup vegan butter, (such as Earth Balance)
- 1 - 3 tablespoons plant-based milk, (such as soy or almond milk)
- 2 tablespoons vegan custard powder
For the top chocolate layer:
- â…” cup vegan chocolate chips
- 2 tablespoons vegan butter, (such as Earth Balance)
Instructions
- Line a 8" x 8" pan with parchment paper or foil.
- To make the bottom cookie layer: in a medium sauce pan, add the chocolate chips and vegan butter. Melt over low heat, remove from the heat just as there are few chocolate chips left, to ensure you don't burn the chocolate, and stir in to finish melting. You could alternatively do this in a double boiler.
- Add in the graham cracker crumbs, coconut, nuts (if using), and vanilla and stir to combine. Pour into the bottom of the lined pan and press down firmly. Pop it in the fridge to chill while you prepare the next layer.
- To make the custard layer: add all of the ingredients to a medium bowl and use a mixer to blend well. For a soft and gooey custard use 3 tablespoons of non-dairy milk, for a firmer filing, reduce the non-dairy milk to 1-2 tablespoons. Pour on top of the cooled bottom layer, spread evenly, and pop in the freezer to set for 15 minutes.
- To make the top chocolate layer: add the chocolate and vegan butter to a small sauce pan and put over low heat. Melt the chocolate until just a few chips remain then remove from heat to avoid burning the chocolate. Stir to finish melting the chocolate. Alternatively, you could do this in a double boiler. Pour over the custard layer, and spread to evenly coat.
- Cool in the fridge for a couple of hours or overnight before slicing. For perfect slices, heat a large knife in hot water, dry off completely then use the hot knife to cut the bars. This will help cut through the chocolate layer, and not cause cracking. Store the bars in an air-tight container in the fridge.
Nutrition
Bon appetegan!
Sam.
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Catherine says
I recently made these (with less graham cracker crumbs as folks have mentioned in the comments but with regular dairy free chocolate chips, not dark chocolate dairy free chips) and brought them to our office in Nanaimo... A daring move you might say. They were LOVED. Several people said they were indistinguishable from regular Nanaimo Bars and a few said they were better! Thank you for bringing these gooey wonders back into my gf df life.
Catherine says
Also, as a note: I highly suggest freezing them instead of just putting them in the fridge. They are so good just out of the freezer, as it cuts the sweet a bit and stays together very well as a result.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful! I am so happy you love them. Thank you for your review Catherine 🙂
Amy says
This was actually my first time making Nanaimo bars even though I’ve worked as a baker for many years in the past. I should have read the comments first because I had the same issue with the base crust as other commenters (too thick, too dry). I did include the optional nuts which would affect both those things slightly. Luckily, I was already halving the recipe since I only had 1 cup of graham cracker crumbs left. I was planning to use a large loaf pan since it was about 4x8, but swapped to an 8x8 cake pan when I saw how thick the base was going to be. I also stirred in about 2 more tbsp of melted margarine before transferring it to the 8x8 pan. Since I hadn’t started the 2nd layer, I opted to use the full amount for the 2nd and 3rd layer which worked out well.
Lori says
Yes there is definitely something off with the measurements in the bottom layer. Too thick and dry. A disappointment to have the bottom falling apart after all this work. In saying that, I would def. Make again but double the middle 2 layers and decrease the ingredients in the bottom layer.
Dawn says
Omnomnom, lol, love it 😀
I can't wait to try this recipe, but since I can't eat chocolate or coconut I'll be substituting for carob and more nuts 😛
I gave it 5 stars because I believe in this recipe, and I know a great vegan option when I see one!
Thank you for this undoubtedly great treat!
Nyssa says
I was skeptical that vegan Nanaimo bars could taste as good, but you couldn’t tell the difference! They were delicious. My non-vegan husband couldn’t believe they didn’t have dairy
Alana says
These tasted really great even though I fudged up the top layer. As others have posted, the base layer is a bit thick and I'll reduce the amount of graham crumbs next time but there will be a next time!
Janine says
I have never commented on a recipe before but I have to make an exception for these Nanaimo bars. I have made them dozens of times over the last two years and I have had multiple people try them and say, "I don't even like Nanaimo bars, but these are amazing!" The consensus is that "regular" Nanaimo bars are often too sweet, but making them with vegan dark chocolate adds a bitter flavour that balances out the custard filling. I have given this recipe to many of my friends and coworkers, and I am always asked to bring my Nanaimo bars to any events I go to.
Thank you so much for posting this recipe!
Jess @ IDTLC Support says
Yes, dark chocolate for the win! We're so glad you shared your comment.
Judy says
I made these for the first time today, they are delicious. Like other commenters I found the base layer to be too thick, so I think next time I might use a 9x13 pan instead of an 8x8 and double the middle and top layer. Also my chocolate cracked when I cut them I think next time, I'll freeze them after they are assembled and try cutting from frozen or doing the opposite and let them come to room temperature and then cutting them. I think I'll also leave out the walnuts on the next batch. I used gluten free graham crackers.
Jess @ IDTLC Support says
Thanks for sharing your tips!
Joanne says
I finally gave these a try. Nanaimo bars have been my absolute favourite bars before going vegan over 10 years ago and I have not found one yet that matches the taste until now. Wow! as I'm eating these bars, I'm almost in tears. Thank you so much for this recipe!
Naomi says
I've loved every recipe of yours, but this one really didn't turn out. The bottom layer was too thick and crumbly, and the middle layer wasn't thick enough. Too bad.
Shelaki says
These are great! BTW the unintentionally vegan custard powder you use has no sugar in it and has many other uses to give an eggy vibe, for both savoury and sweet stuff. It is my stealth ingredient in a tofu scramble bwahaha
Ariel says
Where do you get vegan custard powder? Thanks!
Sam Turnbull says
I used this one 🙂
Mary says
These tasted great and were overall very easy to make. For my own personal tastes I felt the cookie layer was too thick and the custard layer too thin, they should’ve been swapped for thickness. My base was a tad dry and I did anticipate that but didn’t modify it because I wanted to try the recipe as written for my first go. I was very happy with my first ever homemade Nanaimo bar. If you’re like me, double the custard Ingredients for a standard recipe and I will be reducing the amount of the graham cracker crumbs. I made my custard layer with three tbsp and even then it was super thick and firm. Definitely recommend!
Siobhan says
Made these for Christmas and they came out perfect! Going to make another batch this week with peppermint in the custard layer!
Camille says
5 giant stars!
Camille says
These turned out amazing, thank you! I think they are even better than the non-vegan ones I had growing up! I made two batches and froze one right away because I knew it wouldn't last if I didn't lol. I used coconut cookie crumbs instead of graham crumbs, so good!
Holly says
OMG - this recipe is perfection! This was so easy to make. The only change I made was I used gluten-free graham cracker crumbs. I was hoping to freeze some and save for an upcoming holiday party. There's no way they'll last that long. Thank you for this!
Sam Turnbull says
ahaha!! Love it so much! Thanks Holly!
Chloe Gauthier-Schaub says
I made these today and WOW!!!!! Pretty easy, sooooo delish and vegan!!!!! Will definitely make these again
Sam Turnbull says
Aww amazing! So happy you loved them so much Chloe 🙂