Vegan Nanaimo Bars Recipe
How to make the sweet, chewy, chocolatey treat
12
bars
Equipment
- Brownie Pan lined
Ingredients
Base
- 200 g Digestive Biscuits - or, more traditionally, use Graham Crackers, blitzed into crumbs
- 150 g Butter - vegan
- 4 tbsp Cocoa Powder
- 50 g Sugar
- 100 g Desiccated Coconut
- 50 g Nuts - chopped, or use another 50g coconut
Custard Layer
- 100 g Butter - vegan, very soft
- 4 tbsp Cream - Plant-based, I use Alpro
- 50 g Peanut Butter - smooth, optional
- 4 tbsp Custard Powder - I use Birds, which is vegan
- ¼ tsp Sea Salt
- 1 tsp Vanilla Extract
- 250 g Icing Sugar
Chocolate Icing
- 150 g Dark Chocolate - I use Callebaut
- 50 g Butter - vegan
Instructions
To make the base
- Mix the biscuit crumbs, coconut and nuts in a mixing bowl
- In a small saucepan, gently melt the butter, sugar and cocoa powder. Don't worry if this mixture splits, you'll be mixing it into the biscuit/nut/coconut in a minute.
- Whisk gently, then pour over your biscuit/coconut/nut mixture, and using a spatula, mix well, until everything seems well coated.
- Refrigerate for at least a couple of hours.
Custard Layer
- Add all the custard ingredient layers to a mixing bowl, and, using a hand-whisk, blend until thick and smooth.
- Using a spatula, spread over your chilled biscuit base.
- Refrigerate for another 10 minutes or so.
Chocolate Icing
- In a small microwaveable bowl, add the chocolate and butter.
- Microwave for about 30-40 seconds until melted. Mix until smooth and amalgamated.
- Pour over the custard layer and spread to coat, using a spatula.
- Chill until the chocolate is set.
- Cut into squares.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.