VEGAN NANAIMO BARS! I adapted this recipe from a classic printed on the Nanaimo Bar Trail pamphlet available in, you guessed it, Nanaimo. These bars are so popular there is a map to show you all the different locations in the city you can taste test! Here’s my vegan version.

Bottom Layer

1/2 cup Earth Balance or vegan margarine
1/4 cup sugar
5 tbsp cocoa powder
2 tbsp coconut oil
1 vegan egg (I used egg replacer powder 1.5 tsp powder + 2 tbsp water)
1 cup graham wafer crumbs
3/4 cup smashed pretzels
1/2 cup finely chopped almonds
1 cup shredded coconut

Melt earth balance, sugar, cocoa powder and coconut oil together in a double boiler/bain marie until smooth. Add vegan egg equivalent and mix in thoroughly. Remove from heat and stir in remaining ingredients. Press firmly into an ungreased 8″x8″ pan.

Middle Layer

1/2 cup Earth Balance or vegan margarine
3 tbsp coconut oil
2 tbsp custard powder (I use Bird’s Custard Powder, an egg free imitation custard powder containing Cornflour, Salt, Colour (Annatto), Flavouring)
2 cups icing sugar
2 tsp vanilla extract
Almond milk as needed

Add all ingredients together in a bowl and, using a hand mixer, blend until light and fluffy. If the mixture is dry add almond milk by the tablespoon until it is moist enough to fluff. Spread over bottom layer. Chill in fridge to harden.

Top Layer

1.5 cups semi-sweet chocolate chips
2 tbsp Earth Balance or vegan margarine

Melt chocolate and margarine over low heat, stirring until smooth. Allow to cool slightly, pouring over chilled middle layer and spreading evenly. Chill in the refrigerator before cutting and serving.