Mushroom Free Vegan Nanaimo Bars

Total time2 hr 30 min

Prep time30 min

Cook time0 min

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Ingredients

16 servings

For the base

½ cup vegan butter, melted
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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⅓ cup unsweetened cocoa powder
3 tbsp organic cane sugar
1 tsp vanilla extract
2 cups graham cracker crumbs (from about 14 full crackers)
1 cup unsweetened shredded coconut
½ cup walnuts, finely chopped

For the custard layer

½ cup vegan butter, softened
3 tbsp full-fat coconut milk
2 tbsp custard powder (bird's brand or similar)
2 cups powdered sugar, sifted

For the chocolate top

1 cup vegan chocolate chips
2 tbsp vegan butter

Instructions

1
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles later.
2
In a medium saucepan over low heat, combine the melted vegan butter, cocoa powder, and organic cane sugar, stirring until the sugar dissolves and the mixture is smooth and uniform, about 2 minutes. Remove from heat and stir in the vanilla extract.

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