No-Bake Vegan Nanaimo Bars
These no-bake vegan Nanaimo bars are easy to make with just a handful of wholesome ingredients but they taste just like the classic Christmas dessert.
You will absolutely love these homemade no-bake Nanaimo Bars. They taste just like the original but are made with just a handful of wholesome ingredients. No powdered sugar, no butter, no white sugar and no heavy cream.
This recipe is vegan and gluten-free and depending on the type of chocolate you use for the topping, it can be refined sugar-free.
Ingredient Notes
Let’s go over the main ingredients you’ll need to make these:
- Raw cashews. You’ll need raw cashews to make the custard filling for these Nanaimo Bars. Cashews are soft so they blend easily to make the high-fat cream you need to set the filling. For best results, I recommend soaking the cashews before use. We’ll talk more about this below.
- Dates. You’ll need soft, moist dates to make the chocolate coconut crust. I would recommend using sayer, deglect noor or medjool dates.
- Walnuts. Raw walnuts add richness and texture to the crust.
- Coconut. You’ll need some unsweetened fine shredded coconut for the crust. Medium shredded coconut will work if that’s all you can find but a fine shred is best.
- Cocoa powder. To make the chocolate base you’ll need some regular cocoa powder or raw cacao powder.
- Chocolate. You’ll need chocolate to make the chocolate ganache topping for the bars. I used dairy-free chocolate chips but some good dark chocolate works great too. If using dark chocolate, I recommend sticking to around 70% cocoa so it’s not too bitter.
- Maple syrup. Pure maple syrup is needed for sweetening the custard filling. The only suitable alternative is agave syrup.
- Coconut oil. There’s no getting around the coconut oil in this recipe unfortunately, so it can’t be made oil-free. Because coconut oil hardens when chilled, it’s perfect for setting the custard filling.
- Coconut milk. It’s important to use good quality, thick and creamy full-fat coconut milk. When selecting coconut milk at the store, give the can a good shake. If it sounds watery and liquidy it’s probably not the best option. It should feel almost solid when you shake it so you shouldn’t hear much swishing around.
Coconut Milk Notes
- Like I said above, it’s important use a good quality, full-fat coconut milk that’s thick and creamy. It should not seem watery when you shake the can.
- Before you open the coconut milk, shake very well.
- If it seems lumpy when you open it, dump the whole can in the blender and give it a quick blitz until smooth, then pour into a container for storing since you’ll only need some of it for the recipe.
Proportions and Serving Size
I did my best to get the proportions right but the middle and bottom layers are probably a little thicker than a traditional Nanaimo bar. You might be able to make it in a small square baking dish for a thinner bar or you could double the recipe to make a large pan of bars.
I don’t mind them being a bit thicker but I would suggest slicing them into 16 mini bars instead of 8 large squares because they’re quite decadent!
Before you Start
Before you start there are a few things you need to do:
- Soak the cashews. See notes below for how long to soak.
- Prepare a standard-sized loaf pan lined with parchment paper. You want the edges of the parchment hanging out over the sides so you can easily lift out the finished bars.
How to Soak the cashews
If you have a high-speed blender such as a Vitamix or Blentec, you can “quick soak” the cashews by bringing them to a boil stovetop in a small pot of water then removing from the heat and letting soak for 15 minutes. You can also just pour boiled water over them in a bowl and soak for 15 minutes.
There is no harm in letting them soak for longer though, so you can also soak them in a bowl of water at room temperature for a few hours up to overnight.
What if I don’t have a high-speed blender?
If you don’t have a high-speed blender, you’ll need to soak the cashews for at least 8 hours up to overnight.
Step by Step Instructions
These Nanaimo bars really are easy to make. There’s a bit of blending involved but no baking or any other tricky methods or techniques. Anyone can make them! Let’s go through the steps.
Step 1. Make the Crust
The crust is easy to make with just 4-ingredients. You’ll need cocoa powder, dates, coconut and walnuts. To make it, toss everything in a food processor and mix into a thick dough. Press the dough into the loaf pan you lined with parchment paper.
Quick Note: The dough will seem crumbly when blended but it should stick together if you press it between your fingers. If it seems to dry, add 1 tsp of warm water and blend again. Repeat if needed.
Step 2. Make the filling
Next, let’s tackle the filling! The filling is best made in a high-speed blender like a Vitamix or Blendtec. Add the soaked cashews, coconut milk, turmeric, maple syrup and coconut oil to the blender and process until smooth and creamy.
After you’ve blended the filling, pour it over the prepared crust in the loaf pan and place the whole pan into the freezer for a couple hours to set. As soon as it’s firm, it’s ready for the chocolate topping.
Step 3. Make the Chocolate Ganache
Last step! The chocolate ganache. This part is easy. Just melt some chocolate and vegan butter and pour it over the firmed custard filling.
How to Melt the Chocolate: You can either melt the chocolate in the microwave or melt it stovetop, ideally using a double boiler. To melt it in the microwave, start with 20 seconds then stir every 15 seconds. Once there are just a few chunks or chocolate chips left, stir until they’ve melted and it’s smooth and creamy.
Do I have to use vegan butter in the ganache?
The purpose of the vegan butter in the ganache is to make it a little softer and more ganache-like when it firms up. It also prevents the chocolate from cracking when you slice the bars. You can leave it out but just keep that in mind!
Step 4. Set in the freezer then cut and enjoy!
You did it! Set the whole pan in the fridge or freezer to set. It will firm faster in the freezer so pop the whole thing in there if you’re just dying to try one.
Once the chocolate is completely hardened, carefully run a thin knife along the end of the pan where there’s no parchment, then use the flaps of parchment paper to lift the entire bar out and onto a cutting board. Cut into 8 squares and enjoy!
Related Recipes
Here are some more fun treats to add to your Christmas list:
- Easy Vegan Turtles
- Vegan Rum Balls
- Gluten-Free Vegan Thumbprints
- Vegan Eggnog
- Chocolate-Dipped Coconut Macaroons
- Vegan Pecan Pie Bars
- Healthy Hot Chocolate
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
PrintNo-Bake Vegan Nanaimo Bars
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Prep Time: 15 mins
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Total Time: 15 minutes
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Yield: 8 1x
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Category: Dessert
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Method: Food Processor
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Cuisine: Vegan
These homemade no-bake vegan Nanaimo bars are surprisingly easy to make with just a handful of ingredients. These amazing sweet treats are rich, decadent and taste just like the classic Christmas dessert!
Ingredients
For the Chocolate Coconut Crust
- 1 cup packed, soft pitted dates (220 g)
- 1/4 cup cocoa powder (25 g)
- 1/2 cup unsweetened fine shredded coconut (50 g)
- 1/2 cup chopped walnuts or walnut pieces (60 g)
For the Custard Filling
- 1 cup raw cashews (140 g)
- 1/4 cup + 3 tbsp thick and creamy full-fat coconut milk (105 g)
- 3 tbsp coconut oil (45 g, measured solid)
- 1/4 cup maple syrup (85 g)
- 1/4 tsp turmeric
- 1 tsp pure vanilla extract
For the Chocolate Ganache
- 1/2 cup dairy-free chocolate chips or finely chopped dark chocolate (85 g)
- 1 tbsp vegan butter (15 g, optional but makes it a little softer like ganache and prevents the chocolate from cracking when sliced)
Instructions
- 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.
- To make the chocolate, add the chocolate and vegan butter to a small bowl and melt in the microwave, stirring every 15-20 seconds. When it’s mostly melted but still a bit lumpy, gently stir until it’s smooth and creamy. If you prefer, melt the chocolate stovetop using a double boiler.
- Gently spread the chocolate over the set custard filling until smooth.
- Set the pan in the fridge for 20-25 minutes until the chocolate has hardened.
- Gently run a knife along the ends of the pan where there is no parchment paper then use the flaps of parchment to lift the entire bar out of the pan. Place on a cutting board and slice into 8 large squares or 16 small bars. They are quite rich and decadent so I like to do 16 smaller mini-bars.
- Store in the fridge in an airtight container for up to 2 weeks or freezer for up to 2 months. If storing in the freezer, let sit at room temperature for 10 minutes before serving. They are best stored in the fridge.
Notes
There are lots of helpful tips and notes in the post above so be sure to have a read before you start making the recipe.
Shake the coconut milk very well before opening. If it’s lumpy when you open it, pour the whole can into your blender and blitz until smooth before using.
Keywords: healthier, raw, no baking, christmas, plant-based
Scrumptious! I made this for the first time and they’re delicious. Custard set fast, sweetness was perfect. I should have pre cut the chocolate top before refrigerating as it was fiddly to cut after. Also, I’m going to try adding 1 cup of rice cereal to the base next time for crunchiness. Otherwise these are a tasty and healthy nanaimo bar!
Can you use coconut cream in this instead of coconut milk?
I think that should be fine although I haven’t tried it! Let me know if you do.
These are so amazing! I could eat the whole batch in one sitting 😛
★★★★★
Haha…they really are so delicious!! Thanks for the review, so glad you enjoyed them!
This recipe is a winner. We love eating them straight out of the freezer! I originally made them as a Christmas treat but I know I’ll be making them year round.
★★★★★
Made these for a second time and had to come back on and tell you again how much I love them! I plan to share some with my neighbours here in Colorado, but just realized they’ve probably never heard of Nanaimo bars. Such a great Canadian treat that you’ve made so much better! Thank you!
★★★★★
Thanks for letting me know, Mira! Have a wonderful Christmas.
They look beautiful. I hate to ask b/c it changes the recipe, but I don’t really like coconut or turmeric. Does it have a strong coconut flavor – if not, that’s fine and I can handle a little bit 🙂 And can I omit the turmeric? Thanks!
The crust has a bit of coconut flavour but it’s not super over powering. Yes, you can omit the turmeric. Thanks!
Just made these bars today and they are amazing 😀 Just the right amount of sweetness and crunch from the base and top! The filling is so yummy you want to eat it out of the bowl! My non-vegan Canadian husband and friends loved them too! Thanks a lot Deryn for this recipe-it will become a staple in our German-Canadian household from now on xx
★★★★★
I’m so very glad everyone enjoyed it! Thanks for giving them a try. I know they’re a little different than a traditional Nanaimo bar but I just love them! I appreciate the review, thanks very much 🙂
Delicious recipe and so fun to make!
As a nutritionist I love that this dessert is blood sugar balancing. All the healthy fats from the nuts actual make you feel full so you’re satisfied with just one 😋
★★★★★
At step 2 of making these right now (crust and filling are chillin’ in the freezer) and I’m excited!
I had to add a few tablespoons of water to the crust to get it to actually come together – maybe my dates were too hard since I put them in straight out of the fridge. But a little water seemed to help everything come together just fine. I also used pecans since I didn’t have walnuts.
The filling tastes so interesting! Maybe I’m just very sensitive because I can definitely taste the turmeric – not a bad taste, but a bit spicy and almost peppery? It’s an interesting combination of flavors, and a really lovely color once it’s all blended together.
Excited to finish these up tomorrow and try them!
Let me know how they turn out! Can’t wait to hear!
Great recipe!! Hits the spot when you have a sweets craving💛
★★★★
I just wanted to mention that RAW cashews, the type that are not processed at all – just shelled – are toxic. I learned this the hard way by bringing some with me from my husband’s country – Indonesia -when we moved back to Canada. I thought this was a stellar idea, buying direct from the cashew farmers, as I bought several spices like nutmeg & vanilla beans in volume there.
Raw cashews, the type I purchased, must be steamed or otherwise heated as I understand, to inactivate the poisons in them which can cause some very unpleasant symptoms. I was vomiting & had some severe stomach cramps.
The type in the store have already gone through this process but wanted to mention this as many people now buy online & may not be aware of this.
Some related information. Cashews are actually seeds, not nuts, interestingly.
Of course, I do not mean truly raw cashews straight off the tree, but the cashews used in recipes like this are typically labelled as “raw cashews” even though they’ve been heat processed to remove the toxic shell. The “raw” simply means they haven’t been processed further, such as roasted. And yes, they are indeed the seed of a fruit from the cashew tree!
Deryn I came across your site a little time back and I’m seriously hooked! I love your recipes, how you’ve set up your blog and I’m so impressed with what you are offering! Thank YOU so much!!! p.s. Your vegan no-bake nanaimo bars were the bomb at the holidays in a family who never really enjoyed the traditional far too sweet version. I may be the only steadfast vegan, but the family has long since come around to appreciate a plant-based lifestyle :))
I just wanted to say YOU ARE AMAZING!!!! and if you happen to have a vegan beet soup borscht recipe for our second Christmas gathering in January….I would really love to try it!!
Much love to you!!
xo
dorothy
★★★★★
Thank you, Dorothy! Your message made my day! Thank you so much for your sweet words, I’m so happy you’ve been enjoying my site and loved the Nanaimo Bars! I think these are AMAZING too. I would love to work on a borscht recipe, great idea!
Love these bars! I have tried so many vegan Nanaimo bar recipes and have always been disappointed. I love these. And so easy to make.
★★★★★
Hands down, these are better than the real thing. The real ones have that too sweet/ extra richness that makes you want one, but then after one bite you can’t have anymore. I’d say that’s just me, but I just made these for my vegan and non-vegan friends and they all agreed they would prefer these over the real one. And I don’t mean they taste healthy, because they don’t (even though they are). They’re just perfect.
It took no time at all to make (outside of freezer time) and that fact along with flavour guarantees I’ll be making them every year.
I didn’t have vegan butter so I made a ganache for the top layer with a bit of left over coconut milk and coconut oil and it worked well, just a little soft instead of hard.
★★★★★
Thank you so much for trying them and leaving such a great review! I’m so glad everyone enjoyed them…they sound great with homemade ganache too!