Vegan nanaimo bars
Yes, I traveled internationally to eat Nanaimo bars in Nanaimo. Yes, CBSA laughed at me. What of it?
Ingredients
- 2 cups graham crumbs (finely textured)
- 1 cup Nuts, roasted and chopped (I used pecans)
- 1 cup sweetened, flaked Coconut shreds
- 6 Tb Vegan Butter or Coconut Oil
- 10 oz Chocolate Chips (non-dairy)
- 2 cups Powdered Sugar
- 1/4 cup Birds Custard Powder
- 1/4 cup Oat Milk
- 1/3 cup Peanut Butter
- 1/3 cup Vegan Butter or Coconut Oil
- 6-8 ounces additional Chocolate Chips
- 1-2 Tb Peanut Butter
Directions
You will need an 8 by 8 pan (thicc base, can use a larger pan for a thinner base). Start by making a base with the first 5 ingredients (graham crumbs, nuts, coconut, butter and chocolate chips). Add finely textured graham crumbs, chopped nuts and coconut shreds to a bowl. Melt the butter and chocolate chips over low heat on the stove or in the microwave (30 second bursts, stir after each 30 seconds). Pour the melted butter and chocolate mixture over the dry ingredients and mix well. It should form a crumbly, wet sand texture. Press into and 8 x 8 pan and then place in the fridge.
Now for the custard layer. Warm butter and peanut butter until mixable, add oat milk and stir until incorporated. Gradually add powdered sugar -- you can add more or less to your taste but the thicker this layer is, the more stable the bars will be. I aim for a mixture thinner than drop cookie dough but thicker than icing. This gives the squidge but not oozing factor. In my experience, the vegan butter and milk in this layer do not hold up as strongly as their dairy counterparts so I tend to make this custard layer pretty shallow, certainly not as deep in the cut bar as a traditional Nanaimo Bar would be. Perhaps coconut oil / milk would make a better custard layer,
Top the refrigerated base with the custard layer and put the bars back in the fridge.
The final layer is a thin (think 1/4 inch or so) layer of chocolate and peanut butter. Depending on what size pan you use, you may need more chocolate chips or peanut butter for this layer then the ingredients call for. Melt the chocolate chips and peanut butter together until incorporated and pour-able. Pour over refrigerated bars, and ensure it reaches the edges (back of a spoon works well to spread). Refrigerate again.
Cut with a sharp, warm blade after set. Keep refrigerated for up to a month.
