Author: 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: 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?
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:
- ⅔ 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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Kathleen Thirkettle says
Sam, years ago our family used to make what we erroneously called Nainoma Bars, haha!! We had emigrated and I think my Mum found the recipe in a magazine sent from Canada in the 60's. They were an identical recipe, just not vegan, and we loved them. My mum would make them for our boys for a 'nana' present on their birthdays. Eight years into a wonderful vegan lifestyle, I've found your recipe and am making my own 'nana' presents. Today I've started a second yearly batch for my 8 yr old granddaughter, brings back all kinds of happy moments. I make my own vegan Graham Crackers as I don't find them in New Zealand to start with, so it's kind of a special present. And now I know the correct name and that there's actually a place name called Nanaimo. Who would have though!! Thanks so much for your yummy recipes!
Sam Turnbull says
You're welcome 🙂
Jennifer Pike says
I made this for Canada day and it was absolutely delicious! My whole family loves it. 🙂
Sam Turnbull says
Wonderful! SO thrilled it was a hit 🙂
Angela Drozdzik says
Amazing recipe. All my friends are going crazy over it and perfect to impress the mother in law 😉 thank you!
Sam Turnbull says
Yay!!! Delighted you love it so much 🙂
Paul says
Your prep time says half an hour; however at the very bottom of the recipe it says to refrigerate for hours or overnight. This information would be much more useful earlier on the page.
Sam Turnbull says
Sorry about that, I meant 1/2 hour of hands on work.
Amanda Ross says
I used melt vegan butter sticks but no matter now fast or how long I mixed it with the custard powder and sugar, it always seemed to separate. Any suggestions?
Sam Turnbull says
That's odd. I've never had that happen before. Maybe try a different brand of vegan butter? I used Earth Balance.
Cait says
Great recipe that tastes exactly like original! I stayed pretty close to the posted recipe but added a couple of drops of peppermint extract to the filling to make my personal favourite variation. The base is a bit crumbly but I'm pretty sure I didn't crush the cookies enough or press it hard enough into the pan. They will perfectly inject a taste of home into this week's "American" Thanksgiving parties. Already planning to make again for Christmas!
Sam Turnbull says
Wonderful!! So happy you loved it so much Cait 🙂
Sarah says
I just made these the other day! So easy and so delicious....I gave my very meat loving dad one last night not telling him they were Vegan, and he said "oh yum! is this Grandmas recipe?" So I can say these are so good that they "Taste just like grandma used to make" 🙂
Sam Turnbull says
Oh that's awesome!!!! Thrilled you both enjoyed them so much 🙂
Devin says
I had trouble getting the custard mix to thicken. The custard package says it to heat it on the stove though I didn't see explicit instructions to do that.
Sam Turnbull says
There is no need to heat it as you are not making an actual custard, it's more like frosting with custard flavour. Was your vegan butter melted? It should be solid. You can also start with less non-dairy milk and add more as needed. Hope that helps!
Nicole says
Made these today. They are phenomenal! Easy to make too! Highly recommend you make the larger pan lol
Sam Turnbull says
Hahaha! Love it 🙂
Karen says
I've heard of Nanaimo Bars before (in my King Arthur Flour Cookie cookbook), but have never made them. These look so decadent, I may just have to try them. However, is there a substitute for the custard powder? Someone mentioned corn starch - did that work well?
Sam Turnbull says
I haven't tested anything other than the custard so I can't guarantee the results. I think cornstarch may work, but the yellow colour comes from the custard too. You could order the custard powder here on amazon if need be.
gerry says
it looks easy to make
i don't have vegan butter now but have coconut oil.....would that oil make a good substitute?
Sam Turnbull says
You will miss a bit of the buttery taste, and the final result might feel a bit more oily, but other than that it should work. Enjoy!
Jordan says
These were so good! My mother loves nanaimo bars and she loved these! Win! I'll probably only make 2/3 or 3/4 of the bottom layer next time as mine was a little thick. I'll definitely be making these again soon!
Sam Turnbull says
So happy you enjoyed them so much, Jordan! Hahahaa, when I was researching for this recipe there was a ton of debate as to how thick each layer should be! You can of course adjust to preference 🙂
Gen says
Hi this looks amazing though I'm really not a fan of coconut. If I take it out do I need to sub do something else?
Sam Turnbull says
Hmmm I would say maybe more graham cracker crumbs or maybe a ground nut such as almond flour should work. I hope you enjoy them!
Diane says
These look delicious.
Mmmmmmmmmmm m
I am making a batch tonight
Thanks for once again giving us some awesomeness!!!
Happy Canada day
Sam Turnbull says
It's my pleasure! Happy Canada Day! And enjoy!!
Kimberly says
Where do you buy your graham cracker crumbs in Toronto? I only find the HoneyMaid ones around here (and Amazon.com won't ship them to Canada). Thanks for any help! My kids would be thrilled if I would make these.
Sam Turnbull says
I buy the gluten-free ones called S'moreables which happen to be vegan. I just didn't recommend them here on my site because in the US they appear to have a different recipe and aren't vegan. One box makes 2 cups once ground. Enjoy!
Kimberly says
Thank you so much! I hadn't thought to check the gluten-free brands -- brilliant!
Sam Turnbull says
Haha, no problem 😉
DairyFreeAndy says
Wowwee! I've never tried Nanaimo before and didn't know where to start. 100% trying this now!
Sam Turnbull says
Woohoo! I hope you love them 🙂
marlis says
Oh my gawd Samantha! I gave up sugar. I will have to substitute honey for any sugar these Nanaimo Bars call for, and use sugar free chocolate, graham cracker crumbs, coconut, custard. I know it can be done. Can't wait to bite into this delicious taste treat. Thanks Sam.
Sam Turnbull says
Haha, good luck, I hope it turns out well for you 🙂
Delia says
OMG! I have never heard of these but they look heavenly!! I look forward to making them. Thank you for sharing Canadian secrets with us south of the border.
Sam Turnbull says
You're most welcome, Delia! Enjoy! 🙂
Mari says
I am making these this weekend. They look so good, and should be easy to make. I'm all about good and easy in the summer. I remember reading your post about vegan cheeses, and I saw that our local Wegmans is carrying Chao, and shoppers rated it very well, so I'm going to pick some up. It is nice to have a choice, and while I like the Daiya slices and blocks for cooking, the shreds should be retired. It's great when the big chains become more vegetarian, celiac, and vegan friendly. Thanks for all the great tips and recipes, Sam, and Happy Canadian Independence Day to you. Have a great one. I will be celebrating our Independence Day with a pan of these bars, and might even sing the first few lines of O Canada!
Sam Turnbull says
Haha! How charming! Happy Independence and Canada day to you 🙂 Chao is great, but if you're interested, you could also try making some vegan cheeses at home. Personally, I like the homemade ones much better.
Maureen Cram says
I can't get Birds over here in South Africa easily. I don't like the local supermarket brands as they have dubious and perhaps non vegan E numbers in. I guess I could use cornstarch and a pinch of turmeric for color and maybe a little more vanilla extract instead?
Sam Turnbull says
I would say that sounds like the perfect substitute. I hope it turns out wonderfully for you 🙂
Maureen Cram says
Thanks... I am positive it will - all the recipes I have tried on your site have turned out very well (understatement!) and have been shared with my vegan FB page here in South Africa :).
Sam Turnbull says
Yay! So happy to hear that 🙂
Stefani says
OMG, now that I've seen these, they look nearly exactly like Donauwellen (= Danube waves) like my grandmother used to make! Except those had a yellow or marble cake base and also included sour cherries.... hmmm... sour cherries.... there seems to be another recipe idea lurking there. Thanks, Sam!
Sam Turnbull says
Haha, you're most welcome 🙂