Three times a charm - vegan nanaimo bars

Piece of a nanaimo bar cut into a square and sitting on parchment paper. More nanaimo bars behind. 

We have three nanaimo bar recipes on this blog and we're not sorry about it. Nanaimo bars are literally a gift from the goddesses. Once you put these together and sink your teeth in, you'll know why. 

I'm usually not one for no-bake treats but if nanaimo bars were the only treats I could ever eat again, I would be perfectly happy. ~~Blissed out~~ to be exact. 

I hope you can access all of the ingredients so that you can make these ASAP. Nanaimo bars will put a smile on your face, even in a pandemic.

Vegan Nanaimo Bars

Ingredients

Base 

1/4 cup water

1 tablespoon ground flax seed

1/3 cup vegan margarine

1/4 cup brown sugar

2 1/2 tablespoons agave or maple syrup

5 tablespoons unsweetened cocoa powder

1 teaspoon pure vanilla extract

2 cups vegan graham cracker crumbs 

1/2 cup unsweetened shredded coconut

1/2 cup chopped roasted cocoa nibs

1/4 cup chopped almonds

Custard Layer

2 tablespoons custard powder

2 tablespoons coconut milk

1/4 teaspoon vanilla extract

1/4 cup vegan margarine, softened

2 cups icing sugar

Chocolate Coating

8 oz semi sweet chocolate

2 tbsp coconut oil

Directions

Combine water and flax seed in a small bowl or cup, mix and let sit until thickened.

In a saucepan over low heat, combine the  margarine, brown sugar, syrup, cocoa, and flax seed mixture. Stir until the consistency is thick and custard-like. Stir in the vanilla. Set aside.

In a medium bowl, combine the graham cracker crumbs, coconut, cocoa nibs, and almonds. Add to the mixture in the saucepan, and mix well. Pack the mixture into an 8-inch square cake pan lined with baking parchment cut to fit. And when I say pack, I mean it. You'll really have to get in there or get someone to assist with packing the base down. Set aside.

Cream together margarine, coconut milk, vanilla and custard powder. Add the icing sugar and mix until smooth. Spread over the base, place in fridge to chill.

Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 30 second bursts, stirring in between until the chocolate and oil have melted into one perfect chocolate union. Wait until the chocolate has cooled a bit, so it's not super hot but still liquid, then bars out of the fridge and pour your chocolate on using your offset spatula. Put it in the fridge to chill for one hour.

Cut into squares when the chocolate is hardened but not too cold, otherwise the chocolate will crack.