Julie Hasson

Sarah Kramer’s Nanaimo Bars

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sarah-kramer150 Sarah Kramer is the author of La Dolce Vegan! and co-author of How It All Vegan! and The Garden of Vegan!. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net she also ownes and operates Tatto Zoo with her husband Gerry in Vancouver, BC, Canada.

 

How It All Vegan!

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Sarah Kramer’s Nanaimo Bars

  • Author: Sarah Kramer
  • Yield: 9 squares 1x
Print Recipe

Description

Sarah Kramer is the author of La Dolce Vegan! and co-author of How It All Vegan! and The Garden of Vegan!. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net she also ownes and operates Tatto Zoo with her husband Gerry in Vancouver, BC, Canada.

Ingredients

Scale
  • *Bottom Layer
  • 1/2 cup vegan margarine
  • 1/4 cup sugar
  • 1/3 cup cocoa powder
  • 2 tbsp ground flax seed
  • 3 tbsp water
  • 1/2 cup walnuts, finely chopped
  • 1 cup unsweetened coconut, flaked
  • 1 1/4 cup vegan graham cracker crust
  • *Middle Layer
  • 1/2 cup vegan margarine
  • 2 tbsp vegan milk
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp turmeric
  • 2 cups powdered icing sugar
  • *Top Layer
  • 2 tbsp vegan margarine
  • 4 1-oz (28g) squares unsweetened chocolate

Instructions

  1. To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, cocoanut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in (20X20cm) pan. Set aside.
  2. To prepare the top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.
  3. To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, vegan milk, starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving.

Notes

Recipe adapted from Vegan A Go-Go, by Sarah Kramer, 2008, Arsenal Pulp Press