Nanaimo Bars (Dairy-Free & Egg-Free)

Ingredients

• 1/2 cup Vegan butter
• 1/4 cup Unsweetened cocoa powder
• 1/4 cup Granulated sugar
• 2 tablespoons Dairy-free milk
• 1/2 teaspoon Vanilla extract
• 1 3/4 cups Graham cracker crumbs
• 1 cup Shredded coconut
• 1/2 cup Chopped walnuts
• 1/2 cup Vegan butter
• 3 cups Powdered sugar
• 3 tablespoons Dairy-free milk
• 1 teaspoon Vanilla extract
• 8 ounces Semi-sweet chocolate chips
• 2 teaspoons Vegan butter

Instructions

1. 1For the base: In a medium saucepan, melt the 1/2 cup of vegan butter over low heat, about 175°F (80°C). Stir in the 1/4 cup of unsweetened cocoa powder, 1/4 cup of granulated sugar, 2 tablespoons of dairy-free milk, and 1/2 teaspoon of vanilla extract until well combined.
2. 2Remove the saucepan from the heat. Stir in the 1 3/4 cups of graham cracker crumbs, 1 cup of shredded coconut, and 1/2 cup of chopped walnuts until everything is evenly coated. Press this mixture firmly and evenly into the bottom of an 8x8 inch pan that has been lined with parchment paper.
3. 3For the creamy filling: In a medium bowl, beat together the 1/2 cup of vegan butter, 3 cups of powdered sugar, 3 tablespoons of dairy-free milk, and 1 teaspoon of vanilla extract until the mixture is completely smooth and creamy.
4. 4Spread the creamy filling evenly over the base in the 8x8 inch pan. Place the pan in the freezer for 30 minutes to allow the filling to firm up.
5. 5For the chocolate topping: In a microwave-safe bowl, combine the 8 ounces of semi-sweet chocolate chips and 2 teaspoons of vegan butter. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt them together in a double boiler over simmering water, stirring constantly, until smooth.
6. 6Carefully spread the melted chocolate mixture evenly over the chilled creamy filling layer. Return the pan to the refrigerator and chill until the chocolate topping is firm, which should take about 1 hour. Once firm, cut the Nanaimo bars into 16 squares.

Substitutions

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