No‑Bake Vegan Nanaimo Bars
This is the famous no‑bake treat from Nanaimo, British Columbia, made completely vegan without losing any of its original character. It features three perfectly balanced layers: a crunchy, rich base of chocolate, nuts, and coconut; a smooth, velvety creamy middle layer with that signature sweet, buttery vanilla taste; and a glossy, firm chocolate topping. There are no eggs, dairy, or animal fats used at all — all the richness comes from natural ingredients like nuts, coconut oil, and pure maple syrup. It is simple to assemble, needs no oven, and tastes even better after chilling, making it ideal for gatherings, holidays, or keeping on hand as a delicious sweet treat.
Shared by paula
Time
30 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Base Layer:
- 1½ cups pitted Medjool dates,, 1 cup walnuts or cashews
- ¾ cup unsweetened cocoa powder,, ¾ cup desiccated coconut
- 2 tbsp melted coconut oil
- #Cream Layer:
- 2 cups raw cashews, soaked in hot water for 2 hours then drained well
- ⅓ cup pure maple syrup,, 3–4 tbsp melted coconut oil
- 2 tbsp unsweetened plant milk
- 1 tsp pure vanilla extract,, Pinch of fine salt
- #Chocolate Topping:
- 180–200g vegan dark chocolate
- 1–2 tbsp coconut oil
👩🍳 Instructions
- 1
Make the base: Line a 20×20cm square pan with parchment paper. Put all base ingredients into a food processor and pulse until the mixture sticks together but still has a little texture. Tip it into the pan and press down very firmly and evenly so it forms a solid, flat layer. Place in the fridge for 15–20 minutes to set.
- 2
Make the cream layer: Rinse the processor/blender well. Add all cream ingredients and blend on high speed until perfectly smooth, thick, and creamy — stop and scrape down the sides as needed. Pour this mixture gently over the set base, then smooth the top evenly with a spatula. Return to the fridge for 1–2 hours until firm enough that it does not shift when touched.
- 3
Add the chocolate topping: Break the chocolate into small pieces and melt it together with the coconut oil, either over a pan of gently simmering water or in short bursts in the microwave. Stir until completely smooth and glossy. Pour this over the creamy layer and spread it out to cover the whole surface evenly.
- 4
Chill and serve: Place back in the fridge for at least 3 hours — or overnight for best results — until all three layers are fully set. Lift the whole block out using the parchment paper, place on a board, and slice neatly with a sharp knife dipped in warm water. Store in an airtight container in the fridge.