Triple Layer Vegan Custard and Chocolate Nanaimo Bars
Try this vegan Nanaimo bar recipe for dessert | Everyday Vegan Food

Nanaimo bars, enough said!

The last time I had a Nanaimo bar was in Nanaimo, British Columbia. I thought it was so cool to have one where the recipe supposedly originated. Anyhow, that was the last time, and it wasn’t vegan.

So when I made this vegan version, I was over the moon! They’re just as good as I remember them to be.

This recipe is very rich and the portion sizes should be small. It’s hard to eat a big peace, I have tried many times!

I hope you enjoy it!

Triple Layer Vegan Custard and Chocolate Nanaimo Bars

Category: Dessert

Triple Layer Vegan Custard and Chocolate Nanaimo Bars

This vegan recipe features dairy-free custard | Everyday Vegan Food.


    Bottom Layer:
  • ½ cup vegan butter (95g)
  • 1/3 cup cocoa (26g)
  • ¼ cup sugar (48g)
  • 2 tbsp aquafaba (chickpea brine from a can) to replace eggs
  • 1 cup vegan-friendly graham cracker crumbs (93g)
  • 3/4 cup sweetened coconut flakes (94g)
  • ½ cup finely sliced almonds (49g)
    Second Layer:
  • ½ cup vegan butter (95) (let soften at room temp)
  • 3 tbsp coconut cream thick cream that forms at the top when you open a can of coconut milk (45g)
  • 2 Tbsp Bird’s Custard Powder or other vegan-friendly custard
  • 2 cups icing sugar (220g)
    Third Layer:
  • 1/2 cup semi-sweet chocolate chips (100g)
  • 2 tbsp butter (28g)


  1. Melt first 3 ingredients in top of the double boiler. Whisk until smooth.
  2. Stir in aquafaba, stir to cook and thicken. Remove from heat.
  3. Stir in crumbs, coconut, and almonds. Press firmly into an 8" x 8" pan (place a piece of parchment paper or grease pan before, if desired before).
  4. Cream butter, coconut cream, and custard powder together with a hand mixer.
  5. Add icing sugar together, beat until combined and fluffy. Spread over bottom layer.
  6. Melt chocolate and butter over low heat (or in the same double broiler). Cool.
  7. Once cool, but still liquid, pour over the second layer and chill in the refrigerator.
  8. Spread smoothly and evenly. Refrigerate until the chocolate has hardened completely.
  9. Before slicing, let rest on counter 10 minutes so the chocolate can soften. Slice bars, being careful not to crack the chocolate. Place back in the refrigerator 10 minutes or until serving.

More Vegan Dessert Recipes

Looking for more recipes like this? This sweet vegan toffee almond bar recipe could actually be good for you. The recipe features hemp seeds, goji berries, cacao powder, maple syrup, almond milk, and almonds. Almonds are rich in plant-based fats, protein, and vitamin E. Cacao powder offers magnesium, zinc, and iron and hemp seeds contain GLA, a rare fatty acid that converts to progesterone in the body.

Sweet tooth still not satisfied? These dairy-free chocolate and blackberry bars taste just like ice cream sandwiches. The recipe is refined sugar-free, dairy-free, and gluten-free. It contains cacao powder, maple syrup, cashews, and coconut cream. Dark chocolate and blackberries are also used. This vegan dessert stores well in the fridge (after it has set in the freezer).

You might also like this raw vegan chocolate berry tart. It comes with a sweet and filling walnut and oat crust. Like the chocolate and blackberry bars, this tart contains no refined sugar, dairy, or gluten.

This vegan Black Forest cheesecake is decadent and comes with a dark chocolate and oat crust. The recipe features silken tofu, which doesn’t impart a strong taste and has hormone-balancing qualities, according to the recipe creator. If you avoid soy, you could also use dairy-free yogurt. The recipe includes frozen cherries, too, which are also helpful in balancing hormones and are a good source of melatonin which can boost sleep quality. Cacao powder and dates help make this vegan dessert a “nutrient powerhouse,” according to the recipe creator.

This recipe was republished with permission from Everyday Vegan Food.

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Triple Layer Vegan Custard and Chocolate Nanaimo Bars
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