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Dairy-free Nanaimo Bars

Brighten up any fall day with this BC treat full of custardy sunshine – Nanaimo Bars. This sweet treat is made with a coconut-graham crust, chocolate ganache and a dairy-free custard flavored butter icing.

Ingredients

  • 3 tbsp ground chia
  • 3 tbsp water
  • 6 oz semi-sweet Chocolate
  • 3/4 cup + 1 tbsp vegan buttery spread of choice
  • 1 tsp natural vanilla extract
  • 2 cups gluten-free graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 2 tbsp custard powder
  • 3 tbsp dairy-free milk of choice
  • 2 cups icing sugar
  • 1 tub Daiya Plain Cream Cheese Style Spread

Instructions

Heat oven to 350

combine ground chia and water in a small bowl and set aside to thicken

Melt 2 oz of chocolate and 1/2 cup vegan buttery spread in a bain marie until chocolate is melted. Blend in vanilla and chia mixture. Stir in gluten-free graham crumbs, coconut flakes and nuts. Press onto bottom of a 9 inch square pan. Bake for 8 minutes, then allow to cool completly.

Mix custard powder with dairy-free milk in a medium bowl until blended. Add 1/4 cup of remaining vegan buttery spread and Daiya Plain Cream Cheeze, mix well. Gradually beat in icing sugar until blended. Spread onto crust. Refrigerate for 15 mins.

Melt remaining chocolate and vegan buttery spread until fully melted and combined. spread over custard layer. Refridgerate for 4 hours or until chilled before cutting into bars.

Tips for cooking with Daiya

30 min
Total Time
30 min
Prep Time
16
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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