Go Back

Vegan Nanaimo Bars

This no-bake square is perfect for a summery dessert because it doesn't heat up the house - but it is also decadent enough to adorn your Christmas baking platter as well!


For the Base Layer

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1/2 cup vegan butter or margarine
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 1/2 cups vegan graham crumbs or other cookie crumbs
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans

For the Custard Buttercream

  • 1/4 cup vegan margarine or butter
  • 2 cups icing sugar
  • 2 tbsp custard powder
  • 2 tbsp plant milk
  • 1/2 tsp vanilla
  • pinch of salt

For the Chocolate topping layer

  • 1/2 cup chocolate chips melted
  • 1/2 tbsp vegan butter/margarine


  • First, prepare the base to allow it time to chill a bit.


  • In a small bowl, mix the water and the flax and set aside for a few minutes and it will become thickened, like an egg.
  • In a small saucepan, heat the butter, sugar, and cocoa until all melted and smooth.
  • Stir in the flax mixture and the vanilla
  • Add in the graham crumbs, coconut, and pecans. If not thick enough, add up to a half cup more graham crumbs.
  • Press into the bottom of a parchment lined 8x8 pan.
  • Chill about 30 minutes or until somewhat set.


  • While the crust is in the fridge, stir the milk, custard powder and vanilla together in a small bowl. Set aside.
  • Cream the 1/4 cup butter and icing sugar together.
  • Add in the milk mixture and the pinch of salt and beat together until well mixed.
  • Spread this mixture over the crust.
  • Return to the fridge to chill for an hour.


  • Melt the chocolate and butter together.
  • Gently spread this mixture in a thin layer over the set custard mixture. There may be more than enough chocolate for this. This can be a bit tricky as the warm chocolate can melt the buttercream.
  • Chill or freeze the completed pan until firm and set.
  • Cut into small squares and ENJOY!! :)