Dairy-Free Nanaimo Bars

Today's recipe is a dairy-free take on one of my favourite desserts, the Canadian classic Nanaimo Bars. Not interested in making them dairy-free? Simply use butter instead.

Dairy-Free Nanaimo Bars

A holiday staple in my home, and hopefully soon to be in yours as well.

1/2 cup (or 125 ml) of vegan margarine (or use butter, if desired)

1/4 cup (or 60 ml) of sugar, I use organic cane

1/3 cup (or 80 ml) of cocoa powder

1 large egg

1 2/3 cup (or 330 ml) of crushed graham cracker crumbs

3/4 cup (or 175 ml) of unsweetened flaked coconut

1/2 cup (or 125 ml) of chopped walnuts, pecans or sunflower seeds

1/2 cup (or 125 ml) of vegan margarine (or use butter, if desired)

2 tbsp (or 30 ml) of cornstarch

2 cups (or 500 ml) of confectioner's sugar

1 tbsp (or 15 ml) of pure vanilla extract

2 tbsp (or 30 ml) of almond milk (or milk of choice)

2/3 cup (or 160 ml) of dark or semi-sweet chocolate chips

1 tbsp (or 15 ml) of vegan margarine (or use butter, if desired)

1) Preheat oven to 350°F/175°C. Line a 9" square baking dish with parchment paper.

2) In a mixing bowl, stir together the first 1/2 cup margarine, sugar, cocoa powder, egg, graham cracker crumbs, coconut, and walnuts until well-mixed. Press into the bottom of the baking pan. Bake for 8 minutes, then remove from the oven and cool completely.

3) In a large mixing bowl, cream the margarine with the cornstarch and the icing sugar. Whip in the vanilla extract and the almond milk. If the mixture is too thick, and not spreadable, whip in 1/2 tbsp of additional milk at a time until the right consistency. Spread the mixture evenly into the pan. Place in the fridge, uncovered, for 30 minutes.

4) Meanwhile, melt the chocolate chips and the remaining 1 tbsp margarine and stir until smooth. You can either do this over a double boiler, or in the microwave in 15 second bursts. Pour over the Nanaimo bars, and spread quickly to cover. Score the Nanaimo bars (use a paring knife to draw clean lines, either 8 x 6 or 8 x 8). Place in the refrigerator to cool completely.

5) When cool, use the parchment paper to lift from the pan, and slice into bars. For clean lines, run the knife under hot water, and wipe dry between cuts.

We make these bars every Christmas season, although we usually use butter. They freeze well, and are great for summer barbecues as well.