Mint Nanaimo Bars (Vegan & Gluten-Free) (Edit recipe)

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The most delicious vegan and gluten-free mint nanaimo bars perfect for a no-bake holiday treat! A classic Canadian dessert square made up of a chocolate cookie crumb coconut base, whipped mint buttercream frosting middle, and a thin layer of chocolate on top.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

17

Serves: 16

Ingredients

Base Layer

1/2 cup Plant-Based Butter, salted, melted
1/8 cup Granulated White Sugar
1.75 cups Chocolate Cookie Crumbs, gluten-free
1 cup Coconut, Shredded, sweetened
1/2 cup Cashews, Raw, chopped

Middle Layer

1/2 cup Plant-Based Butter, salted, room temperature
1.5 cups Powdered Sugar
1 Tbsp Almond Milk, or any vegan milk
1 tsp Peppermint Extract
1/4 tsp Sea Salt, fine
1 pinch Green Food Coloring, optional

Top Layer

3/4 cup 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co.
2 tsp Plant-Based Butter
1/2 cup Candy Canes, festive sprinkles, dash of coarse sea salt, or crushed candy canes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare an 8x8 inch baking pan with non-stick baking spray and parchment paper.
In a large mixing bowl combine all of the base ingredients and mix until a coarse sand-like texture is achieved.
Place the base mixture into the prepared baking pan firmly and evenly press down. Set aside.
In the bowl of a stand mixer cream the butter on high until light and fluffy. This should take approximately 5 minutes.
Add the icing sugar, milk, mint extract, and salt and mix on low until combined.
Add in 1-2 drops of green food coloring if desired.
Turn the mixer up to high and allow the frosting to whip for 5 minutes.
Spread the mint frosting evenly over the base layer and set aside.
Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until fully melted and smooth. Make sure to stir gently after each interval.
Spread the chocolate evenly on the mint buttercream layer and add sprinkles/toppings if desired.
Allow to fully cool and set for at least 1 hour in the refrigeratoru00a0before slicing. See slicing tips in the post.
Cut into 16 squares and enjoy!
Store the leftovers in an airtight container in the fridge for up to 7 days.

Notes

Can be made with regular ingredients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	22 g
Carbohydrates:	37 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	161 mg
Fiber:	1 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.