Vegan Nanaimo Bars

This isn’t wholefood, and strictly speaking it isn’t baking either, but it is traditional, in Canada anyway.

Nanaimo bars are the millionaire’s shortbread of fridge cakes, with a chocolate-coconut biscuit base, a vanilla filling and a top layer of chocolate.

There are lots of variations, most including nuts in the base. This vegan version doesn’t have nuts, but retains the traditional coconut and custard powder. I’ve taken the liberty of grinding the coconut, though, to create a more fudgy texture in the base.

Through judicious use of fats and oils, you can create a cake that has a consistent fudgy firmness all the way through, rather than a hard top, soft filling and crumbly base.

Flavour-wise there is nothing to go wrong here. Even if it’s no more than the sum if its parts it’s going to taste good. A lighter dark chocolate is best for balancing flavours, but use a 70% variety if you prefer the taste of intensely dark chocolate.

Condensed coconut milk is probably not an everyday shopping item, but there are one or two brands out there. Our local wholefood shop sells it, but I haven’t spotted it in the supermarket.

I usually make a peppermint version of this, so have added that as an option (good for anyone who has been struggling to come to terms with the fact that neither Viscount nor Mint Club biscuits are vegan!). You can just as easily make a coffee or peanut butter filling, of course, or anything else that works with chocolate.

Ingredients

for the base

210 g digestive biscuits
60 g desiccated coconut
2 tbsp cocoa
55 g vegan margarine
55 g coconut oil
180 g sweetened condensed coconut milk
160 g dark chocolate

For the filling

50 g coconut oil
40 ml oat (or other plant) milk
2 tbsp custard powder (Birds or similar)
1/2 tsp vanilla or 1/4 tsp peppermint extract
220 g icing (confectioners’) sugar

For the topping

130 g dark chocolate
2 tsp olive (or other mild-tasting) oil

Method

Use an 8″ or 9″ square baking tin (the pictured cake was made in a 9″ tin). There is no need to oil the tin, but a layer of baking paper on the base will make it easier to remove the squares.
Grind the coconut in a processor or coffee grinder to create a very rough flour.
Crush the digestive biscuits using a rolling pin (or add to the food processor if you’re using one). Mix together with the coconut and cocoa powder.
In a pan or double boiler (or carefully in the microwave) heat the margarine, coconut oil, chocolate and condensed milk, stirring gently until it is completely melted.
Stir this mixture into the crumb mixture to combine. It is easier to do this with a fork.
Once combined, press the mixture into the base of the tin and even it out with the back of a spoon or a fork. Place in the fridge while you make the filling.
Melt the coconut oil in a bowl and then stir through the milk and vanilla/peppermint extract. If the coconut oil is solidifying, warm it in the microwave a little.
Stir in the custard powder, followed by the icing sugar to create a smooth icing. Before it starts to set, spread this over the biscuit base and return the tin to the fridge. Give the filling at least half an hour to set.
To make the topping, gently melt the chocolate and oil in a double boiler or, very carefully, in the microwave on a low setting and stirring every half minute or so. For a flat top, pour it on before it cools too much, but remember the heat will melt the filling a bit. You can also leave it to thicken a little and spread it over the top with a knife.
Allow to cool and set completely before cutting into bars/squares.

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