I baked this Vegan Nanaimo Bars for my book club last week. The layers stayed creamy with chocolate, and my sister liked them.
Decadent Vegan Nanaimo Bars Recipe
These Nanaimo bars include a crumbly base made of nuts and coconut, a smooth and creamy middle layer made from cashews, and a luscious chocolate topping. The recipe takes about 1 hour to prepare and sets in the fridge, yielding approximately 12 bars.
Ingredients
- 1 cup almonds or walnuts
- 1/2 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 cup raw cashews (soaked in water for 4 hours, then drained)
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1/2 cup dark vegan chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Base: In a food processor, blend the nuts, dates, shredded coconut, cocoa powder, and sea salt until the mixture is crumbly but sticks together. Press the mixture firmly into the bottom of a lined square baking dish to form the base layer.
- Make the Middle Layer: Blend the soaked cashews, maple syrup, coconut cream, and vanilla extract in the food processor until smooth. Spread the mixture evenly over the base layer in the baking dish.
- Create the Chocolate Topping: In a small saucepan, melt the chocolate chips and coconut oil together over low heat. Stir until fully combined and smooth. Pour the melted chocolate over the middle layer, spreading it evenly.
- Chill and Slice: Refrigerate the bars for at least 30 minutes to set before slicing them into squares. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 bars
- Calories: 180kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 20g
I store the nanaimo in the fridge for up to five days. The stay rich, and I serve chilled or at room temperature.
