Vegan Nanaimo Bars Recipes
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.
Provided by DustyandSarah
Categories Dessert
Time 2h30m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 16
Steps:
- 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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- If you’re using a high-speed blender, soak the cashews for 15 minutes (longer is ok) in boiled water before proceeding with the recipe. If you do not have a high-speed blender, soak the cashews in room temperature water for at least 8 hours up to overnight.
- When you’re ready to make the recipe, line a standard-sized loaf pan with parchment paper so that there are two flaps sticking out either side.
- To make the chocolate crust, add the ingredients to a food processor and mix into a crumbly dough. The dough will seem a bit crumbly but should stick together if you press it with your fingers. Use your hands to firmly press the dough into the prepared loaf pan to form one even layer.
- To make the custard filling, drain the cashews and add them to a high-speed blender with the coconut oil, coconut milk (see notes), turmeric, vanilla and maple syrup. Start blending on low then slowly increase the speed until it’s completely smooth and creamy. Pour the mixture into the loaf pan over the chocolate crust. Place the entire pan in the freezer for 1-2 hours to set. Once it’s firm, you can add the chocolate ganache.
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