Vegan Nanaimo Bars, made much healthier, as well as gluten-free and optionally nut-free. Better than the original with decadent flavor!
Have you ever had Nanaimo Bars? These cookie bars originated from Nanaimo, BC. Most definitely a classic Canadian dessert – but it should be enjoyed everywhere!
Which brings me to today’s post. I loved these dessert bars growing up. They have a dense, chewy chocolate base, a creamy-sweet centre, and a silky chocolate topping.
Sometimes the filling is flavored with peppermint or mocha for variations on the traditional version, yet I prefer the original.
Many years have gone by since I’ve had a Nanaimo Bar. As you can see from the original version, they are very heavy on butter, cream, eggs – and also sugar.
I decided to veganize them. Dreena-ize them!
Gawd, I’m a dork. (Just ask my kids.)
So I did. I reinvented this cookie square, using much (much!) less sugar, and also using whole foods vegan ingredients.
I even offer a whole-foods idea/option on the chocolate topping layer if you don’t want to use chocolate chips.
To make these nut-free, I use pumpkin seeds or tiger nut flour. Tiger nuts are actually a tuber, not a nut! I’ve been tinkering with recipes using tiger nut flour and butter for months now, and love it. If you can’t find it or don’t need these to be nut-free, simply use pumpkin seeds.
Here are some more vegan desserts you you’re going to LOVE:
Dreena’s Vegan Nanaimo Bars
Ingredients
Base:
- 1 1/2 cups pitted dates
- 1/2 cup rolled oats
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup raw pumpkin seeds or tiger nut flour can also use almond meal
- 1/4 cup unsweetened shredded coconut
Middle:
- 3/4 cup coconut butter butter not oil
- 3/4 cup natural icing sugar see note
- 3 tbsp non-dairy ‘egg nog’ or canned coconut milk
- 1/2 tsp vanilla extract
- 1/4 tsp turmeric powder
- 1/8 tsp sea salt
Topping: (see note for version without chocolate chips)
- 1 cup chunked non-dairy chocolate bar or chocolate chips
- 2 1/2 tbsp regular coconut milk canned, regular, not lite – see note
Instructions
Prepare the Base: In a food processor, add the dates and rolled oats and pulse several times until coming together and slightly crumbly. Then add the Cocoa powder, salt, and vanilla, and processed through until the mixture starts to become sticky. Finally, add the almond meal or tiger not flour and coconut, and process through until the mixture is very sticky and will hold together when pressed with your fingers. Remove mixture from processor and press into a brownie pan (8” x 8”) lined with parchment paper. Place in the refrigerator.
Prepare the Middle Layer: For this layer I use my mini-processor, since my processor is 16-cup. If you have a smaller processor that you used for the first layer, go ahead and clean it out to use again for this middle layer. Otherwise, use a mini-processor. Add all ingredients to the processor and pulse/process through until just combined. Try not to over blend as the mixture will heat and become oily. Once combined and smooth, transfer to your brownie pan, spreading evenly over the first layer. Place back in refrigerator.
Top Layer: if making the chocolate bar/chips topping, prepare a hot water bath. To do so, use a small sauce pan and fill with hot water. place a heatproof one that will fully cover the top of the saucepan and prevent steam from entering the bull. Add the chocolate chips and the coconut milk and set over a low heat. Stir through as the mixture melts together once fully melted together and smooth remove from heat. Pour the chocolate topping over top of your bars, and refrigerate until set.
- To serve, simply cut into 16-20 squares/bars and enjoy. Extra bars can be frozen, if they last that long!
Notes
- Coconut Butter: If you aren’t familiar with coconut butter, see this post.
- Icing Sugar Notes: You have two options for icing sugar. Either pulse coconut sugar in the blender until it’s very fine like icing sugar, or purchase a ready-made natural icing sugar. Natural icing sugars are blended from unrefined cane sugar so is less processed than standard icing sugar.
- Note that if you are using coconut sugar and process it in a blender, it will have a natural caramel color. So the filling will then be a caramel color and not traditional yellow. I promise the flavour will still be incredibly good, though! I experimented with a full 1 cup of sugar here. That extra 1/4 cup gives a thicker centre layer that is just a little more firm. So, you can use up to 1 cup if you like. When testing here, everyone agreed that the 3/4 cup version was sweet enough for us!
- Coconut Milk Note: In the filling, I really enjoy the subtle flavour of a vegan egg nog, either using almond, soy, or coconut nog. If you prefer, use canned coconut milk. Some will be used in the topping, so you can use additional coconut milk in the filing layer.
- Topping Note: Using chocolate chips brings a traditional chocolate topping layer to these bars. If you’d prefer a more whole-foods version, use the Chocolate Ganache, page 211, Plant-Powered Families.
photography credit: Marika Collins
Please share feedback with me if you love these vegan nanaimo bars – and also share this recipe with friends!
x Dreena
Kay says
Hi, What kind of salt did you use? I clicked on the blue salt, and it brought me somewhere else.
I like to use the pink Himalayan sea salt. Thanks
Dreena Burton says
Hi Kay, you can use any salt you have/want to use.
Connie says
Hi Dreena My family loved the flavours of these bars, but the middle came out so soft and squishy. I used powdered coconut sugar. Any suggestions? ❤️ your recipes!
Dreena says
Hi Connie, did you use coconut butter or coconut oil?
Isabel says
I made these and they are so delicious but I found it was waayyy too much icing sugar in the cream layer. I would reduce it to 1/3 cup, or add much more coconut manna to balance it out. thanks for sharing though, I made some adjustments and they’re great!
Cheryl says
Hi Dreena,
How could I make this pumpkin spiced for the holidays? Thanks!!
Dreena says
Ooooh Cheryl, that is a great idea! I love it. I’d add maybe 1/4 – 1/2 tsp of pumpkin pie spice. You could also sub in a little pumpkin puree for the milk for some orange color. I want to try that too now!
Jaitra says
This looks great. I want to try this but if I’d like to make mint chocolate nanaimo bars, how can I alter this recipe, for the middle layer?
Dreena says
Hi Jaitra, I’d add a touch of pure peppermint extract – not a lot, it’s quite intense, maybe 1/4 – 1/2 tsp. You could add a couple drops of natural green food coloring or liquid chlorophyll for the green color. Have fun!
Vanessa says
Thanks for sharing! DO they keep long?
Dreena says
yes, at least a week in the fridge (after that they don’t taste as fresh) and month or more in the freezer!
Suzanne says
This looks so good! I love that these bars can have a vegan option! What a great one to serve a crowd!
Michelle says
Hi there! I’m about to make these. Do you know if they freeze well??!
Dreena says
indeed they do!
Marilia says
Absolutely delicious!! I used almond flour for the base, and the so delicious brand of coconut eggnog. It turned out amazing!! As Dreena said, you gotta use coconut butter and not oil. Highly recommend it and will be making again!
Dreena says
Wonderful! Thanks for sharing your experience and rating, Marilia.
Christine says
Hi Dreena,
I wonder if it would be ok to use Swerve Icing Sugar?
Christine says
Or maybe powdered Xylitol or Monk Fruit Sweetener?
Angie says
Oops, just realized that I should have used Powdered sugar instead of granulated. Darn!!
Kathy says
I just tasted my first batch of these with my four-year-old, and we both loved them! I say that as someone who adores the original Nanaimo bars and has eaten many iterations of them over the decades.
This is more work than the original recipe if you make your own almond flour, powdered sugar, and coconut butter, as I did (my poor food processor is a bit exhausted today). HOWEVER, the extra effort to make everything from scratch was worth it. You certainly don’t have to make everything from scratch if you don’t have the time; I was just trying to save money.
The top layer tastes virtually identical to the top layer of the original bar.
The middle layer tastes far superior to the original; it is not as sickly-sweet, so you don’t wince from sugar-overload when you bite into them. The yellow colour isn’t quite the same as the original, but that’s no big deal.
The bottom layer tastes virtually identical to the original bar, which shocked me because I thought it would be impossible to replicate the flavour of graham crackers without wheat or honey. I had a hard time getting my bottom layer to stick together at first (perhaps I live in a drier climate?), but I just added an extra 1-2 tbsp of almond flour and that solved things.
My mother’s Nanaimo bar recipe included chopped walnuts in the base, so I think I will try that variation next. And I’d love to add some espresso powder to the middle layer for a grown-up mocha version someday. But this version is just great. I’m really, really impressed Dreena. Thanks for taking the time to develop this recipe – this will definitely become a family classic.
Dreena says
Kathy, I’m so pleased to read how much you enjoyed the recipe – thanks for sharing your feedback and details. 🙂
Julie says
Look yummy! I’m always looking for vegan desserts!
Daniel Smith says
Thank you!
Gail says
Looks a bit more involved than I usually tackle, but they look delish & yes, to be able to deliver a vegan Nanaimo bar is just awesome! Also National Nutrition has a clearance on tiger nut flour, so gonna give these a go.
The Vegan 8 says
I’ve never heard of or had a nanaimo bar but based on these ingredients, I know I would love these! Coconut butter is one of my favorite ingredients and these look absolutely to die for!
Sarah says
I LOVE Nanaimo bars, but I haven’t had one since going vegan. I’ve actually had them IN Nanaimo! I will have to try these. Love that these are nut free—I saw Tiger Nut flour at Whole Foods the other day—time to grab some!
AnnMarie roth says
Oh my gosh, Dreena, these are spectacular! I’d never even heard of them before and now after just one batch they’ve become a permanent item on my Christmas baking list. I brought some to the group of guys my husband has coffee with – wonderful guys, but they tease him about kale, that kind of thing. They loved them & my cookie tin came home empty :-). Thank you!
Linda says
I’ve never tried a nanaimo bar, but you’ve convinced me! Is there anything better than chocolate and coconut? Love the sound of these, Dreena.
Mel | Avirtualvegan.com says
I remember trying my very first Nanaimo Bar in Nanaimo when we first moved to Canada. I loved them but they are very, very sweet. I wasn’t vegan then, and I haven’t had one for years so I really need to try this recipe at some point. Your ‘healthified’ version looks awesome and I am sure it will be so much better thank the original because it won’t be so tooth achingly sweet. Great recipe!
Julie says
Oh I wish these were coconut free! I know that coconut isn’t actually a nut but oh well… allergies are tough.
Dreena says
🙁 I can’t think of another substitution other than ‘veganizing’ the original version using butter for the filling, and omitting the nuts/coconut from the base altogether. I personally don’t like the taste of margarine in desserts, and don’t use them in my cooking/baking anyhow – but that’s what comes to mind.
Marylynn Henke says
Drenna – you must be reading my mind….I have a recipe from business trips to Canada and have often wished for a vegan version. Thank you so much, I can’t wait to try these. Happy Holidays everyone.
robin m says
Can’t wait to try these yummy looking bars. I will bring them to our friends for Christmas. Thanks for the recipe.
Is Icing Sugar and Powdered Sugar the same thing?
Best wishes for a jolly holiday
robin m
Dreena says
Thanks Robin! And, yes, pretty much the same. 🙂
Rebecca Cody says
I tasted a Nanaimo bar once, years ago, but gagged on the sweetness. I don’t use added fat in my diet, but I may make an exception as a Christmas treat and give this a try. I appreciate your efforts in converting such a decadent confection into something we could eat occasionally without totally wrecking our diets.
Since coconut butter is so expensive I learned how to make my own. It’s been awhile, and I’d need to Google that one again, but I think all I did was put unsweetened shredded coconut into my Vitamix and blend it into coconut butter. Amazingly simple.
Georgina says
Great recipe, Dreena! We will have to do this for our Christmas dinner. All the best for 2017 and may your Christmas celebrations are merry and bright.
Sophia | Veggies Don't Bite says
I don’t know what nanaimo bars are but I really think I need them in my life! They look like they just melt in your mouth. YUM!
Leslie says
Oooo, yay! I think about Nanaimo bars frequently, so thank you for veganizing them!
Carrie says
I’m going to have to make these. Nanimo bars are always in heavy rotation with the family at Christmas time, and as much as I love the original kind (and like you, straight up! No funky flavourings needed in my opinion) I could only ever have one or two small ones before I felt my teeth tingling from all the sugar. I think I see more helpings of squares in my future. 😉
Annie Bevernitz says
Merry Christmas, Dreena Burton. You have made my life so much happier with all your wonderful recipes. Thank you, thank you.
Dreena says
Oh, that’s so lovely, thank you Annie. Merry Christmas!
Dreena says
That’s incredibly kind, thank you Annie.
Gina says
Oh thank you for posting! I’ve been dreaming of them ever since you mentioned them! So excited! Can’t wait to make them! ☺
Dreena says
Sweet dreams are ahead! Thanks Gina.
DIanne says
I’ve never had a Nanaimo Bar! They look so good – I need to try them soon!
3birdsmama says
Can’t wait to try!!!
Dreena says
🙂 Merry Christmas to you and the family. x
Becky striepe says
These look so awesome! I love that you cut down the sugar. Overly sweet sweet treats always make me feel rotten.
Dreena says
Thanks Becky, agreed – sweetness doesn’t need to be overload!