I’m a cake person through and through — store-bought, homemade, I’ll never turn down a slice. But when it comes to dessert squares, dairy-free Nanaimo bars hold my heart. These no-bake bars are dangerously delicious; I’ve been known to eat an entire tray in one sitting. No exaggeration — they’re that good.
If you haven’t tried a Nanaimo bar, here’s the quick version: the base is a crumbly mix of graham cracker, nuts, coconut and chocolate. The middle is a pillowy custard buttercream — my favorite part — and the top is a smooth chocolate layer. Together it’s a classic, irresistible combination.
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Base Layer
Don’t be intimidated by the layers — these bars require no baking and assemble quickly. The base comes together on the stovetop. In a medium saucepan, melt the butter with the sugar and cocoa powder over medium-low heat until smooth. Add the beaten egg and stir for 1–2 minutes until the mixture thickens, then remove from heat.
Stir in the graham cracker crumbs, shredded coconut and chopped cashews until evenly combined. Press the mixture into a prepared 8×8-inch pan lined with parchment paper for easy removal. This is the step that needs muscle: press the base down very firmly and evenly so the bars hold together when you slice them. I like to place another sheet of parchment on top and use the flat bottom of a heavy glass to really compact the layer.
Custard Buttercream
The middle layer is a light, custard-flavored buttercream. In a stand mixer bowl, beat the dairy-free butter on high until light and fluffy. Add the powdered sugar, custard powder and dairy-free milk and mix on low to incorporate, then increase speed to high and whip for about 5 minutes until airy. A drop or two of yellow gel food coloring will enhance the classic custard hue, but it’s optional.
Spread the buttercream evenly over the chilled, firmly-pressed base and return the pan to the fridge while you prepare the final layer.
Chocolate Ganache
For the top layer, combine the dairy-free chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until fully melted and smooth. Pour and spread the ganache over the chilled custard layer. If you like, scatter sprinkles on top for a pop of color. Refrigerate the tray for at least 1 hour to set.
Carefully lift the set slab from the pan using the parchment paper, then slice into 16 squares. Store in an airtight container in the refrigerator.
Resist the urge to eat them all at once. If you somehow save some for the next day, let me know your secret.
Dairy-Free Nanaimo Bars
5 from 5 reviews
- Author: Katie
- Total Time: 1 Hr 30 Min
- Yield: 16
Description
Classic Canadian Nanaimo bars made dairy-free. Three no-bake layers — a chewy chocolate-coconut base, a creamy custard center, and a glossy chocolate top.
Ingredients
Base Layer
- 1/2 cup dairy-free salted butter
- 1/4 cup sugar
- 5 tbsp cocoa powder
- 1 egg, beaten
- 1 3/4 cups graham cracker crumbs (or gluten-free crumbs)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped cashews
Middle Layer
- 1/2 cup dairy-free salted butter, room temperature
- 3 tbsp dairy-free milk
- 2 cups powdered sugar
- 2 tbsp custard powder
- optional: yellow food colouring
Top Layer
- 4 oz dairy-free semisweet chocolate
- 2 tsp dairy-free salted butter
- optional: 1/2 cup sprinkles
Instructions
Equipment
- Stand mixer
- Medium saucepan
- 8 x 8-inch pan
- Parchment paper
- Spatula
Directions
- Prepare an 8×8-inch pan with non-stick spray and line with parchment paper.
- In a medium saucepan, melt the butter with the sugar and cocoa powder over medium-low heat.
- Add the beaten egg and stir until the mixture thickens, about 1–2 minutes. Remove from heat.
- Mix in the graham cracker crumbs, chopped cashews and shredded coconut until combined.
- Press the base mixture firmly and evenly into the prepared pan. Set aside in the fridge if desired.
- In the bowl of a stand mixer, cream the dairy-free butter on high until light and fluffy.
- Add powdered sugar, custard powder, dairy-free milk and food coloring (if using). Mix on low to combine, then whip on high for 5 minutes. Spread evenly over the base layer and refrigerate.
- Heat the chocolate and butter together in 30-second intervals in the microwave, stirring until smooth.
- Pour the ganache over the chilled buttercream and spread evenly. Add sprinkles if using.
- Refrigerate for at least 1 hour to fully set.
- Remove from the pan using the parchment, slice into 16 squares and store in an airtight container in the fridge.
- Prep Time: 30 Mins
- Chill Time: 1 Hr
- Category: Squares
- Method: No-Bake
- Cuisine: American