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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Vegan Nanaimo Bars

    Published: Aug 19, 2019 by Tessa · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Vegan Nanaimo Bars made with a date, almond, and coconut base, a dairy-free buttercream middle, and a rich chocolate top. A healthier take on the favorite no-bake layered dessert bar.

    Gluten-free Vegan Nanaimo BarsTo be perfectly honest, I've never had a classic Nanaimo bar. I didn't become aware of the no-bake dessert bar until after I had gone gluten-free. 

    But once the Nanaimo bar crossed my path, it looked so good I had to know what was in it.

    Nanaimo Bar date and almond layer

    What are Nanaimo Bars?

    Named after the city of Nanaimo, British Columbia, the layered bar is traditionally made with a base layer of cookie wafers and coconut, a middle layer of custard-flavored icing, and topped off with a layer of chocolate ganache. 

    In my research, I've discovered that there are many variations of this sweet treat (like one with a mint-flavored center!), and today I'm offering one without the gluten or the dairy.

    Nanaimo bars in process

    Gluten-Free Vegan Nanaimo Bars Ingredients

    For this healthy-ish version of the Nanaimo, the ingredients list combines dates, nuts, and oats with chocolate and powdered sugar. Balance, right? Here's what you'll need:

    • Medjool dates
    • raw almonds
    • shredded coconut
    • gluten-free oats
    • unsweetened cocoa powder
    • vegan butter
    • coconut milk
    • organic powdered sugar
    • arrowroot starch or cornstarch
    • dairy-free chocolate chips

    Nanaimo BarsClassic Nanaimo bars have a light yellow tint due to custard powder in the middle layer.

    This vegan Nanaimo bars recipe is without custard powder, so add 2-3 pinches of ground turmeric to get the same effect. 

    Nanaimo BarsI recommend keeping your bars in an airtight container in the refrigerator. They are excellent chilled. But, storing them at room temperature is fine too.

    Gluten-Free Nanaimo BarsSo, whether you love the classic or prefer the Nanaimo bar in all varieties, I hope this one is a winner for you.

    Nanaimo BarsLooking for other classic dessert bars that are made gluten-free? Veggie Balance has gluten-free rice krispie treats you won't want to miss!

    Vegan Nanaimo Bars

    More No-Bake Recipes

    No-Bake Brownies with Hemp Seeds

    Blackberry Cashew Bars

    No-Bake Apricot Almond Granola Bars

    Gluten-Free Vegan Nanaimo Bars

    Gluten-Free Vegan Nanaimo Bars

    Gluten-Free Vegan Nanaimo Bars made with a date, almond, and coconut base, a dairy-free buttercream middle, and a rich chocolate top. A healthier take on the favorite no-bake layered bar.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Chilling Time: 30 minutes
    Total Time: 1 hour
    Servings: 8 bars
    Calories: 464kcal
    Author: Tessa

    Ingredients

    Base

    • 1 ½ cups Medjool dates pitted and sliced in half
    • ½ cup raw almonds
    • 2 tablespoons gluten-free oats
    • 2-3 pinches salt
    • 2 tablespoons vegan butter melted
    • 2 tablespoons unsweetened cocoa powder
    • ½ cup unsweetened shredded coconut

    Buttercream Filling

    • ¼ cup vegan butter room temperature
    • 3 tablespoons full fat coconut milk
    • 2 tablespoons arrowroot starch or cornstarch
    • 2 cups organic powdered sugar
    • 2-3 pinches ground turmeric (optional)

    Chocolate Topping

    • 4 ounces dairy-free chocolate chips ¾ cup
    • 2 tablespoons vegan butter

    Instructions

    • Line an 8x8 baking pan with parchment paper.
    • In the bowl of a food processor, place dates, almonds, oats, salt, cocoa powder, and coconut. Pulse a few times then add melted butter. Process until "dough" comes together and almonds are in small pieces. If your mixture is not coming together, add a teaspoon of water.
    • Transfer mixture to prepared pan. Press into an even layer and refrigerate for at least 15 minutes.
    • While the base chills, prepare your dairy-free buttercream. In a medium bowl, cream your vegan butter for about 30 seconds, then add coconut milk, arrowroot starch, powdered sugar, and a couple pinches of turmeric. Use an electric mixer on medium to high speed until mixture is smooth and creamy.
    • Take the base layer out of the fridge and spread the buttercream on top in an even layer. Place pan back in refrigerator while you prepare the chocolate topping.
    • In a glass or microwave safe bowl, add your chocolate chips and vegan butter. Microwave for 30-second intervals, stirring after each, until mixture is almost completely melted. Stir until remaining chocolate chips dissolve.
    • Remove pan from refrigerator again and working quickly, pour melted chocolate over top and gently spread it into an even layer over buttercream.
    • Place pan in refrigerator and chill for at least 30 minutes.
      Using parchment paper, remove bar from pan and transfer to a cutting board. Use a sharp knife to cut 9 squares. Store in an airtight container in the refrigerator.

    Nutrition

    Calories: 464kcal | Carbohydrates: 66g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 192mg | Potassium: 334mg | Fiber: 6g | Sugar: 55g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Comments

    1. Kat

      April 20, 2022 at 4:20 pm

      Traditional Nanaimo Bars are made with Bird's custard powder in the buttercream. Curious why you are not using it since it is vegan and gluten free and has nothing artificial.

      Reply
    2. Dana

      April 20, 2022 at 10:05 am

      This looks great. I have two suggestions! Typically, a Nanaimo bar has walnuts (or maybe pecans) and not almonds--so I would replace the almonds with walnuts. And, usually, I would cut an 8x8 (or 9x9) pan into 25 pieces! Not 9!

      Reply
    3. Molly

      August 14, 2021 at 9:23 am

      Can regular butter be used or should I try coconut oil in a pinch?

      Reply
      • Tessa

        August 30, 2021 at 10:41 am

        Hi Molly! Dairy butter should work fine here. I would say coconut oil should also work fine for the base and the chocolate topping, but not as well for the buttercream filling.

        Reply
    4. Crystal Loewen

      February 14, 2020 at 12:08 am

      This recipe was absolutely delicious through and through! I used coconut oil instead of vegan butter though. I did have to add a touch of water to the base during process in the food processor And the touch of Turmeric was genius! It added to the flavour even with out being to strong as this is a sweet treat! 1/2tsp
      Thank you Tessa for sharing

      Reply
      • Tessa

        February 14, 2020 at 8:23 am

        I'm so happy to hear that! Thank you so much, Crystal.

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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