If there’s one dessert my mom repeatedly asks me to make, it’s these Vegan Nanaimo Bars. Every time I have a baking hiatus, she’ll casually mention that I haven’t made Nanaimo bars in a while and that I should make an extra large batch of them while I’m at it. Coughyesmothercough.

My brother had this Nanaimo bar phase a few years ago where he’d ask for a box of Nanaimo bars from the grocery store every time we walked past them. He was the only one interested in eating those over-the-top sugary desserts so that one box would sit in the fridge for weeks. Being the health nut I was (and still am), I pointed out all the nasty ingredients and the ridiculous amount of sugar and fat in the product in hopes of discouraging my mom from buying them again; just trying to keep my family healthy! I vowed to create my own version of the dessert to satisfy my brother’s cravings and my own diet beliefs.

Fun fact: Nanaimo bars originated from the city of Nanaimo on Vancouver Island, which is just a ferry ride away from where we are! Therefore making this a local dessert. This no-bake bar is traditionally composed of a nutty cocoa biscuit base, a custard centre, and a chocolate topping.

Vegan-izing the Nanaimo bar was not a difficult task and the there was no deliciousness compromised whatsoever. From the raw brownie base to the macadamia cream and the chocolate truffle topping, each layer is equally decadent. The product is only as good as the ingredients used, and by using only the best such as macadamia nuts from Hawaii, Medjool dates from Palm Springs, organic coconut oil, and local BC honey, these bars are guaranteed to impress. And yes, I am aware that honey is not exactly vegan. Please don’t hesitate to substitute with another liquid sweetener like maple syrup.

Needless to say, this vegan version is waaaaaay tastier than the store made ones. Like, macadamia nut cream? HELLO. Who needs butter and cream? Not us. Oh and don’t worry if there seems to be too much crust mixture; use as much as you please and press the rest into a separate pan or silicone muffin cups for a raw brownie snack. Two recipes in one, score! I’ve been secretly sneaking pieces of the leftover brownie into my breakfast bowls…shhhh

Two years later, this recipe remains a family favourite. I’d label it as one of my ‘signature’ dishes too! It also has Chew’s vegan stamp of approval. I promise that these bars will be worth every effort to make. Only using one bowl is a bonus too!

And one last tip, after making a batch of these, you’ll want to hide it deep in the back of the freezer, where only you know they exist. But if a clever family member or friend discovers them, don’t tell them I told you to hide them!