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How to cook Canadian Nanaimo Bar Vegan Recipe

"Canadian Nanaimo Bar Vegan Recipe ,Ingredients ,For Brown Coconut Skin: ,For Custard Filling: ,For the Chocolate Ganache: ,How to Make Canadian Nanaim"

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Canadian Nanaimo Bar Vegan Recipe

Canadian Nanaimo Bar Vegan Recipe



Dalgano - Canadian Food | This no-bake vegan Nanaimo bar is easy to make with just a few healthy ingredients but tastes like a classic Christmas dessert.

You're sure to love this homemade no-bake Nanaimo Bar. It tastes just like the real thing but is made with only a few healthy ingredients. No powdered sugar, no butter, no white sugar, and no heavy cream.

You May Like: How to Make Dalgona or Dalgano Recipes


Ingredients

For Brown Coconut Skin:

  • 1 cup packaged dates, gently pitted ( 220 g )
  • 1/4 cup cocoa powder (25 g)
  • 1/2 cup finely grated unsweetened coconut (50 g)
  • 1/2 cup chopped walnuts or walnuts (60 g)


For Custard Filling:

  • 1 cup raw cashews (140 g)
  • 1/4 cup + 3 tablespoons full-fat, thick coconut milk (105 g)
  • 3 tbsp coconut oil (45 g, solid measure)
  • 1/4 cup maple syrup (85 g)
  • 1/4 tsp turmeric
  • 1 tsp pure vanilla extract


For the Chocolate Ganache:

  • 1/2 cup finely chopped dairy-free or dark chocolate chips (85 g)
  • 1 tbsp vegan butter (15 g, optional but makes it slightly softer like ganache and prevents the chocolate from breaking when sliced).



How to Make Canadian Nanaimo Bar Vegan Recipe:

  1. If you're using a high-speed blender, soak the cashews for 15 minutes (longer is okay) in boiled water before continuing with the recipe. If you don't have a high-speed blender, soak cashews in room temperature water for at least 8 hours to overnight.
  2. When you're ready to make the recipe, line a standard-sized baking sheet with parchment paper so that two folds are sticking out on either side.
  3. To make the tan, add the ingredients to a food processor and mix them into a crumbly mixture. The dough will look a little crumbly but will stick together if you press down on it with your fingers. Use your hands to press the dough firmly into the prepared bread pan to form an even layer.
  4. To make the custard filling, drain the cashews and add to a high-speed blender with coconut oil, coconut milk (see note), turmeric, vanilla, and maple syrup. Start the blender on a low speed and then slowly increase the speed until it's really smooth and creamy. Pour the batter into the pan over the brown skin. Place the entire pan in the freezer for 1-2 hours to set. If it's just right, you can add chocolate ganache.
  5. To make the chocolate, add the vegan chocolate and butter to a small bowl and melt in the microwave, stirring every 15-20 seconds. When it's almost melted but still a bit lumpy, stir gently until smooth and creamy. If you like, melt the chocolate hob using a double boiler.
  6. Gently spread the chocolate over the set custard filling until smooth.
  7. Place the baking sheet in the refrigerator for 20-25 minutes until the chocolate has hardened.
  8. Gently run the knife along the edge of the pan where there is no parchment paper then use the parchment cover to lift the entire stem out of the pan. Place on a cutting board and cut into 8 large squares or 16 small sticks. They are quite rich and decadent so I like to make 16 smaller mini-bars.
  9. Store in the refrigerator in an airtight container for up to 2 weeks or in the freezer for up to 2 months. If stored in the freezer, let sit at room temperature for 10 minutes before serving. They are best stored in the refrigerator.