Vegan Nanaimo Bars
"Recipe adapted from Vegan A Go-Go, by Sarah Kramer, 2008, Arsenal Pulp Press
As I am watching sugar intake I use about half stevia, half sugar; still tastes great."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
9 squares
- Serves:
- 9
ingredients
- 1⁄2 cup vegan margarine
- 1⁄4 cup sugar
- 1⁄3 cup cocoa powder
- 2 tablespoons ground flax seeds
- 3 tablespoons water
- 1⁄2 cup walnuts, finely chopped
- 1 cup unsweetened coconut, flaked
- 1 1⁄4 cups vegan graham cracker crust
- 1⁄2 cup vegan margarine
- 2 tablespoons soymilk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon turmeric
- 2 cups powdered icing sugar
- 2 tablespoons vegan margarine
- 4 ounces unsweetened chocolate squares
directions
- To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, coconut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in (20X20cm) pan. Set aside.
- To prepare the top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.
- To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, “milk”, starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.
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Reviews
-
This is my husbands favorite holiday treat, but our son is allergic to dairy. Everyone loved this recipe and he even told me it was better than his moms! My only complaint would be that the middle layer was a little liquid so we've been experimenting with proportions.
