Vanilla Nanaimo Bars
adapted from Oh She Glows
Bottom Crust
1/2 cup Earth Balance butter
1/4 cup sugar
5 tablespoons unsweetened cocoa powder, sifted
1 flax egg (1 tablespoon + 3 tablespoons warm water, mixed)
1 1/4 cup graham cracker crumbs
1/4 cup almonds, processed fine
1 cup unsweetened coconut
Middle Layer
1/2 cup Earth Balance butter
2 tablespoons coconut milk (full-fat, not light)
1 tsp pure vanilla extract
2 tablespoons cornstarch
2 cups confectioner's sugar, sifted
Top Layer
4 oz non-dairy chocolate chips
2 tablespoons Earth Balance butter
Shredded coconut, to garnish (optional)
1) Line an 8" square pan with parchment paper and grease with butter on all sides. Leave a few inches of parchment hanging on the two ends so you can easily lift it up out of the pan when firm.
2) Middle Layer: Begin with making the middle layer first so it will be ready when your bottom layer is pressed into the pan. In a small bowl, mix together the coconut milk, vanilla and cornstarch. Stir until smooth.
With an electric mixer, beat the butter in a large bowl until smooth and creamy. Now add in the coconut milk/vanilla/cornstarch mixture and beat for a few minutes. Gradually, add in the confectioner's sugar and beat for about 3-5 minutes until light and fluffy. Set aside.
3) Bottom Crust: In a small bowl mix the flax egg together and set aside for a few minutes to allow it to thicken up. In a saucepan, whisk together the butter, sugar and sifted cocoa powder. Heat on medium to low and stir frequently until smooth.
Now add in the gelled flax egg and stir well. It will develop a strange gel-like consistency now. Remove from heat and stir in the coconut, processed almonds and graham cracker crumbs. Stir well and then mix with your hands.
Press this mixture into your prepared pan, ensuring that you press it down very firmly and as evenly as possible. I used the back of my metal spoon to smooth it out.
4) Take your middle layer of frosting and spread it over the top of the bottom layer. Smooth it our as evenly as possible. Place into the freezer until firm, about 45 minutes.
5) Top Layer: Melt your chocolate and butter in a double boiler or carefully in the microwave. Stir well until smooth and all clumps are gone. Remove the pan from the freezer and spread the chocolate quickly over the top. Sprinkle with coconut on top if desired. Smooth out as much as possible and then place back in the freezer for about 1 hour until set. Once it is set and you are ready to serve, take it out of the freezer and pull the Nanaimo Bars out of the pan by grabbing the parchment paper and placing them onto a cutting board. Cut the bars into your desired sizes and they are ready to eat!!
FYI- the middle layer will soften more and more as it gets closer to room temperature so these are best right out of the freezer/fridge.
Raspberry Almond Nanaimo Bars
adapted from Oh She Glows
Bottom Crust
1/2 cup Earth Balance butter
1/4 cup sugar
5 tablespoons unsweetened cocoa powder, sifted
1 flax egg (1 tablespoon + 3 tablespoons warm water, mixed)
1 1/4 cup graham cracker crumbs
1/4 cup almonds, processed fine
1 cup unsweetened coconut
Middle Layer
1/2 cup Earth Balance butter
2 tablespoons coconut milk (full-fat, not light)
1 1/2 tsp raspberry extract
2 teaspoons red food coloring
1 1/2 tsp pure almond extract
2 tablespoons cornstarch
2 cups confectioner's sugar, sifted
Top Layer
4 oz non-dairy chocolate chips
2 tablespoons Earth Balance butter
Shredded coconut, to garnish (optional)
1) Line an 8" square pan with parchment paper and grease with butter on all sides. Leave a few inches of parchment hanging on the two ends so you can easily lift it up out of the pan when firm.
2) Middle Layer: Begin with making the middle layer first so it will be ready when your bottom layer is pressed into the pan. In a small bowl, mix together the coconut milk, almond extract, cornstarch & red food coloring. Stir until smooth.
With an electric mixer, beat the butter in a large bowl until smooth and creamy. Now add in the coconut milk/extract/cornstarch mixture and beat for a few minutes. Gradually, add in the confectioner's sugar and beat for about 3-5 minutes until light and fluffy. Set aside.
3) Bottom Crust: In a small bowl mix the flax egg together and set aside for a few minutes to allow it to thicken up. In a saucepan, whisk together the butter, sugar and sifted cocoa powder. Heat on medium to low and stir frequently until smooth.
Now add in the gelled flax egg and stir well. It will develop a strange gel-like consistency now. Remove from heat and stir in the coconut, processed almonds and graham cracker crumbs. Stir well and then mix with your hands.
Press this mixture into your prepared pan, ensuring that you press it down very firmly and as evenly as possible. I used the back of my metal spoon to smooth it out.
4) Take your middle layer of frosting and spread it over the top of the bottom layer. Smooth it our as evenly as possible. Place into the freezer until firm, about 45 minutes.
5) Top Layer: Melt your chocolate and butter in a double boiler or carefully in the microwave. Stir well until smooth and all clumps are gone. Remove the pan from the freezer and spread the chocolate quickly over the top. Sprinkle with coconut on top if desired. Smooth out as much as possible and then place back in the freezer for about 1 hour until set. Once it is set and you are ready to serve, take it out of the freezer and pull the Nanaimo Bars out of the pan by grabbing the parchment paper and placing them onto a cutting board. Cut the bars into your desired sizes and they are ready to eat!!
FYI- the middle layer will soften more and more as it gets closer to room temperature so these are best right out of the freezer/fridge.
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