Plant-Based Nanaimo Bars

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 2

Servings:

Calories: 230kcal

The Nanaimo Bar is a classic Canadian treat that we have found just about everywhere we go during our travels in Canada. I was able to sample a few vegan versions while we were in Toronto to get a solid idea of what these bars are all about so I could create this whole food plant-based version!

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Equipment

Ingredients

Base

1 cup rolled oats
½ cup walnuts
½ cup shredded coconut unsweetened,
½ cup deglet dates or medjool
⅓ cup cocoa powder
4 tbsp water

Custard

1 cup cashews
⅓ cup dates
2 tbsp lemon juice
1 ½ tbsp nutritional yeast
1 tbsp corn starch
1 tsp vanilla extract
⅛ tsp turmeric powder
½ cup water

Ganache

¾ cup deglet dates or medjool
¼ cup cocoa powder
¼ cup cashews
½ tsp vanilla extract
½ cup water hot

Instructions

Base

Add ingredients to a blender or food processor and blend until mixture is a uniform crumble and sprinkle in water 1 tbsp at a time until mixture clumps together.
Press this mixture into the bottom of a parchment lined 9 x 9 inch baking dish.

Custard

Add all ingredients to a blender and blend until mixture is silky smooth.
Pour mixture into a saucepan and cook on low/medium heat until mixture thickens, stirring with a whisk while cooking to keep it from burning to the bottom or becoming lumpy.
Once custard is thickened, pour over the base in the baking dish and smooth the top.
Place in fridge for at least 2 hours to set up.

Ganache

Add all ingredients to a blender and blend until very smooth.
Pour mixture over the set custard layer and smooth the top.
Place back in the fridge to set the ganache slightly until ready to serve.
Keep in an airtight container in the fridge for up to a week.

Notes

In the video I made a mistake with the ganache layer. I used 1 cup of hot water instead of 1/2 cup. If you have already made the bar, the measurement mistake won't ruin the bar, the ganache layer will just be a creamy layer.

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Nutrition