Vegan Nanaimo Bars

Classic Vanilla, Mint Chip, and Pomegranate-Almond Variations

Adapted from a family recipe as well as Joyce Hardcastle, 1986.

Classic Vanilla

Bottom Layer

• 1/2 cup vegan butter (or regular butter)
• 1/4 cup sugar
• 5 tbsp unsweetened cocoa powder, sifted
• 1 flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)
• 1 and ¼ cup vegan graham crackers or store bought, processed into a crumb
• 1/4 cup almonds, processed fine
• 1 cup unsweetened coconut

Middle layer

• 1/2 cup vegan butter (or regular butter)
• 2 tbsp coconut milk, full-fat (not light)
• 1 tsp pure vanilla extract
• 2 tbsp vanilla custard powder
• 2 cups icing/confectioner’s sugar, sifted

Top layer

• 4 oz non-dairy dark chocolate or semi-sweet plus 2 tbsp vegan butter (or regular butter)
• Shredded coconut, to garnish (optional)

Directions:

1. Line an 8 inch square pan with parchment paper and grease with butter on all sides. Leave a
few inches of parchment hanging on the two ends so you can easily lift it up out of the pan when
firm.

2. Middle layer: I prefer to begin making the middle layer because it will be ready when your
bottom layer is pressed into the pan. In a small bowl, mix together the 2 tbsp of coconut milk and 1 tsp of vanilla with the 2 tbsp custard powder. Stir until smooth.
With an electric mixer, beat the butter in a large bowl until smooth and creamy. Now add in the
custard, coconut milk, and vanilla mixture and beat for a few minutes.
Gradually, add in the icing sugar and beat for about 3-5 minutes until light and fluffy. Set aside.
3. Bottom layer: In a small bowl mix the flax egg together (1 tbsp ground flax + 3 tbsp warm
water). Set aside for a few minutes to allow it to thicken up. In a saucepan, whisk together the
butter, sugar, and sifted cocoa powder. Heat on medium to low and stir frequently until smooth.
Now add in the gelled up flax egg and stir well. It will have a strange gel-like consistency now,
but have no fear! Stir for a minute or so.
Now remove from heat and stir in the coconut, processed almonds, and graham wafer crumbs.
Stir well and then mix with your hands.
Press this mixture into your prepared pan, ensuring that you press it down very firmly and as
evenly as possibly. I used a pastry roller to smooth it out, but this is not necessary.

4. Take your middle layer frosting and spread over top of the bottom layer. Smooth it out as
evenly as possible. Place in the freezer until firm, about 45 mins.

5. Top Layer: Melt your chocolate and butter in a double boiler or carefully in the microwave.
Stir well until smooth and all clumps are gone. Remove the pan from freezer and spread the
chocolate quickly over the top. Sprinkle coconut on top if desired. Smooth out as much as
possible and then place back in the freezer for about 1 hour until set. Once set you can transfer it
to the fridge to keep until ready or you can place it on the counter for about 10 minutes before
cutting it into squares. Makes about 16 small squares.

Note: Middle layer gets very soft at room temperature. Please keep in the fridge until serving and
always cut when chilled.

For the Mint Chip and Pomegranate Almond flavours please see this pdf: http://www.ohsheglows.com/docs/challenge10.pdf