Healthy Vegan Nanaimo Bars!
I have always wanted to create a healthier and vegan version of the Canadian classic Nanaimo bar. Nanaimo bars have always been one of my favourite desserts. I get them from my favourite vegan bakery to celebrate birthdays and special events every year. Most Nanaimo bars, whether vegan or not, contain tons of refined powdered sugar. I wanted to create a version of my favourite dessert that was made with simple and wholesome ingredients, and without any refined sugar, gluten, or animal products. It was challenging at first, especially seeing as the traditional custard filling is mainly butter and powdered sugar, but I think I have succeeded with this Healthy Vegan Nanaimo Bar creation!
These Healthy Vegan Nanaimo Bars are sweetened mainly with dates and a little bit of maple syrup. They’re loaded with healthy fats from the almonds, coconut, brazil nuts, coconut oil, and coconut cream. The addition of healthy fats makes this dessert more satisfying and also slows the absorption of the sugar in your bloodstream – avoiding that sugar spike. There is also some protein from the almonds and brazil nuts.
Store the sliced bars in the freezer for up to a month. Whenever you want a sweet treat or just before serving, remove the bars from the freezer for a few minutes to thaw.
I hope you enjoy this healthier version of my favourite Canadian treat!
For more healthy sweet treats, try my Caramel Pecan Cheesecake Bars, Vegan Twix Bars, or Chocolate Cupcakes!
Healthy Vegan Nanaimo Bars
Ingredients
Bottom Layer:
- 1 cup Medjool dates pitted
- 1 cup almonds
- 3/4 cup shredded unsweetened coconut flakes
- 2 tablespoons cocoa powder
- 2 tablespoons water
Filling:
- 1/4 cup coconut oil melted
- 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
- 1/4 cup coconut milk the thin part from a can of coconut milk
- 1/4 cup Medjool dates pitted
- 1/4 cup brazil nuts
- 2 tablespoons coconut flour
- 1/4 cup nut milk of choice I used almond milk
4 oz dark chocolate OR Chocolate Topping:
- 1/4 cup coconut oil melted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
Instructions
- Line a 9x9 baking dish with parchment paper.
- To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
- To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
- After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
- Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.
