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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Joslyn Newell says
My husband and I aren't Canadian, and had been recommended the show Corner Gas awhile back. They mentioned something called "Nanaimo Bars" in one episode, and we wanted to know what they were. I am so glad that we were able to find your vegan version and experience them! They are life changing. 🙂 I have since discovered your vegan confetti cake recipe (my favorite vegan cake recipe) and own one of your cookbooks! Thank you so much for this recipe, Sam!!
Sam Turnbull says
Aww that's wonderful! I'm so happy you enjoyed them 🙂
Britt says
The best recipe! Usually the bottom layer is the part I don't care for, but in this recipe it was so yummy!! It pleased two of my family members who are not vegan, and love dessert (but are picky!). I was a bit worried after reading peoples comments on consistency so I tried the custard both ways, a little creamy/runny and one a little more thick (I layered them thinking the custard was too thin)- both were good and I would use either of them next time but it was too much custard doubling it, so next time I'll stick to the recipe 🙂 I wanted to share incase anyone else had the same thought!
Sam Turnbull says
Yay So happy you loved it Britt!
Lorie says
Made these last Christmas and made these today for my daughter's smqll backyard engagement party. I found the custard came out a little thick so I added the third tsp of Oat milk so it came out perfect. I refrigerated each layer to make it easier to spread. I use a hot dry knife to cut but after a few cuts the custard started splashing out and the chocolate cracked so I put it in the freezer then I would get though a few cuts and had to out back in the freezer. Possibly because I made them small and got 30 pieces plus it was muggy in the kitchen so they softened faster . The last time I kept it in the freezer longer and that did the trick. lesson learned longer in the freezer switched to better knife and run under very hot water and wipe. Ate the broken bits very
Heidi says
I can't wait to make these! Since cutting is a challenge I may try them in lined muffin pan. Any thoughts?
Katie Daniels says
These are truly amazing! I have shared them with several people, everyone raves about them.
Margaret says
These are fantastic! They've become a signature dessert recipe for me, especially when I'm bringing to share with non-vegans. Everyone loves them. They are an amazing combination of chocolate, coconut, and the creamy middle. I don't have custard powder so I use cornstarch and vanilla and it works well. Thank you so much for the recipe!
lorie says
Omygoodness I made these a few days ago and have had them in the fridge waiting to cut them to freeze them for Christmas . This is my first time making Nanaimo bars and these are so good I cut off a piece too try mmmmm. Last year I made yiur peanut butter cups but in mini size yumyum this my 4th batch of vegan goodies for Christmas I make the PB cups again or vegan melting moments. Since we can't have a big family Christmas I am making goodie care packages to deliver to my kids and my parents. Merry Christmas
Rochelle says
I love this recipe and make it every year. My carnivore husband also loves it. The last 2 years I've had a lot of trouble spreading the filling (it doesn't stick to the base and lifts it up a bit) and the top 2 layers separate from the base when I cut the bars. Do you have any idea what I might be doing wrong? I also shop at Loblaws and probably use a lot of the same ingredients as you, and I haven't deviated from the recipe.
Mare says
Just make your spatula wet from hot water & it will spread the icing nicely.
Kara says
I think this was a good base recipe for vegan Nanaimo bars, but I’ll be making a few tweaks next time.
I used an 8x8 pan and even measured to make sure, but the custard and chocolate layer were way too thin. The cookie layer was nice and thick, but my other 2 layers were so thin that I had a hard time spreading them without having the bottom layer come up and mix in. For this reason I doubled the custard and chocolate layer. For the custard layer I used vegan cream instead of butter. For the cookie layer I used cacao powder and sugar so that it wouldn’t be so sweet (personal preference). Thanks for the recipe!
Kari says
Just wondering if these freeze well? I want to make these ahead of time for Christmas.
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Isha McCarthy says
Hello! I didn’t have powdered sugar so I just used regular white sugar for the custard. Do you have any suggestions on how to make it less grainy?
Shelley says
Hi Isha. I've had success with whizzing cane sugar in my blender to powder it. Hope this helps.
Lynne says
Oh, Sam, you've done it again!! What a delicious, amazing recipe! I haven't made Nanaimo bars for over 20 years, but your post inspired me to try them veganized. My old recipe had an egg in the crust layer, so it hadn't been used forever. For Canada Day I thought I should make these sinful treats that are absolutely addictive. I made mine in a 9" square pan (from my old recipe) and topped with 1 cup chocolate chips melted in 1/4 cup chocolate soy milk (to cut down on additional fat and calories cuzz this recipe already has more than enough!). My friends claimed they were the best Nanaimo Bars they had ever eaten. Thanks for another wonderful recipe for my vegan recipe binder!!
Sam Turnbull says
Aww that's so wonderful!! Thrilled you enjoyed them so much, Lynne 🙂
Shelby says
Hi! I can’t eat corn but I really want to make these, do you have any suggestions of things to use to replace the custard powder? Also It might be hard to find powdered sugar without cornstarch but I’m going to try!
Matt says
Hey Shelby. I know you can make your own powdered sugar by blending sugar. Normally you’d add cornstarch but I believe that’s just to keep it from sticking together for storage. Good luck
Deesha says
Hey I feel like making this today! Just a question about the metric System quantities- will it turn out ok if I use the quantities that has automatically changed to metric(button option below your Recipe) Hope it works out ok!!
Allison says
I made these and they are delicious but even though I beat the custard really well and it looked normal when I put in fridge to cool overnight, when I cut into it the next day I could see the powdered sugar in the custard. It didn’t look opaque anymore like normal custard. It looked like it was gooey With white powdery particles in it. What did I do wrong??
Sam Turnbull says
It sounds like it didn't get mixed well enough. Sometimes powdered sugar can clump so if that's the case, sift it first. Enjoy!
PrincessD says
Is eating raw cornstarch like that alright? Because custard powder is just cornstarch and vanilla flavour. Just wondering if it is safe?!
Sam Turnbull says
Yep it's no problem in small quantities. Enjoy!
PrincessD says
Amaze! Will make these very soon xx
Hanah says
I threw a party for a friend moving to Canada and these bars made everyone want to move there. Absolutely delicious! I did have trouble with my custard. I couldn't find custard powder and tried to substitute corn starch and it did not set at all. Have you ever used corn starch with any luck?
Claudia says
Wonderful recipe! Made it 3 times in 2 weeks! All my family loved it and my 4 years old daughter said that : "it's better than the whole sky". My co-worker want me so bad to bring some to work so they can taste it
Thank you 🙂
Sam Turnbull says
The whole sky! Don't think you can get a better compliment than that!
Rebekah says
Could you substitute the vegan butter for coconut oil? Would this change the outcome?
Sam Turnbull says
Yes but it won't have that buttery taste.
Rebekah Tobey says
Could you use coconut oil in the crust and top layer instead of the vegan butter? Would this affect the taste or end result of the product?
Sam Turnbull says
It wouldn't have a buttery taste but otherwise should be ok.
susan says
I am trying to make Christmas treats that both my daughter and i can enjoy together (vegan and coconut/nut allergies). Would this recipe work omitting the coconut and nuts from the base and adding 1 cup more of the crumbs and yes trying to find vegan ones?
Sam Turnbull says
It should work ok I believe. Enjoy!