No-bake Nanaimo bars are the Canadian traybake that earns a permanent spot in the fridge: a cocoa, coconut, and pecan base under a buttery custard layer, with no oven involved. This vegetarian version sets the base with liquid egg substitute and leans on graham cracker crumbs for structure. Budget about four and a half hours, nearly all of it hands-off chilling.
Get ready to fall in love with Canada’s most famous confection! Nanaimo Bars are the ultimate no-bake dessert, featuring three layers of pure bliss: a crunchy, chocolatey graham cracker and coconut base, a sweet and creamy custard-buttercream filling, and a crisp, rich chocolate topping. This recipe is a guaranteed crowd-pleaser, perfect for potlucks, holidays, or just a decadent afternoon treat. Best of all, there’s no oven required, making it a simple and satisfying project for any baker!
Ingredients
• For the Bottom Layer
• 1/2 cup / 113g (4 oz) unsalted butter
• 1/4 cup / 50g (1.76 oz) granulated sugar
• 3 teaspoons (15 ml / 0.5 fl oz) unsweetened cocoa powder
• 2 ounces / 60ml (2 fl oz) liquid egg substitute
• 1/2 teaspoon vanilla extract
• 1 cup / 120g (4.2 oz) graham cracker crumbs
• 1/2 cup / 40g (1.41 oz) sweetened coconut flakes
• 1/2 cup / 60g (2.12 oz) finely chopped pecans
• For the Middle Layer
• 2 tablespoons / 28g (0.99 oz) butter, softened
• 2 tablespoons custard powder
• 2 cups / 240g (8.5 oz) powdered sugar
• 2 tablespoons, plus 1 teaspoon / 45ml (1.5 fl oz) half-and-half
• For the Top Layer
• 4 ounces / 113g (4 oz) semisweet chocolate
• 1 stick (1/2 cup) / 113g (4 oz) unsalted butter
Instructions
1. Prepare the Pan & Egg Mixture
2. Grease an 8×8 inch pan. In a small bowl, stir together the liquid egg substitute and vanilla extract. Set aside.
3. Make the Bottom Layer
4. Create a double boiler by placing a metal bowl over a saucepan filled halfway with barely simmering water. Melt 1/2 cup (480 ml) of butter in the bowl.
5. Stir in the cocoa powder and granulated sugar until smooth. Remove from the heat.
6. Quickly whisk in the egg and vanilla mixture until combined.
7. Fold in the graham cracker crumbs, coconut, and chopped pecans until thoroughly mixed. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while you prepare the next layer.
8. Make the Middle Layer
9. In a large bowl, use a wooden spoon or electric mixer to cream the 2 tablespoons (30 ml / 1 fl oz) of butter with the custard powder until smooth.
10. Gradually add the powdered sugar and half-and-half, mixing until you have a smooth, creamy icing.
11. Spread the icing evenly over the chilled bottom layer. Freeze for at least 2 hours to set completely.
12. Make the Top Layer & Finish
13. Using the double boiler method again, melt the remaining 1/2 cup (480 ml) of butter and the semisweet chocolate together, stirring until smooth.
14. Remove from heat and let it cool slightly. Once it’s cool but still pourable, spread it evenly over the frozen middle layer.
15. Return the pan to the freezer for at least 2 more hours, or until the chocolate is firm. Cut into 20 bars and serve.
Nutritional Information
• Yields: 20 bars
• Cost Per Bar: $0.32
• Calories: 230
• Fat: 15g
• Carbohydrates: 24g
• Protein: 1g
• Fiber: 1g
• Sugar: 17g
• Sodium: 45mg
Pro Tips
• Ensure each layer is fully chilled or frozen before adding the next. This prevents the layers from mixing and creates clean, distinct lines.
• For perfectly clean cuts, run a sharp knife under hot water and wipe it dry between each slice. This melts the chocolate just enough to prevent cracking.
• Press the base layer down firmly and evenly with the bottom of a glass or measuring cup to create a solid, compact foundation that won’t crumble.
FAQ
Q: Are Nanaimo Bars vegetarian
A: Yes, this Nanaimo Bar recipe is 100% vegetarian. It uses butter, half-and-half, and a liquid egg substitute, containing no meat products. It’s a perfect decadent treat for anyone following a vegetarian diet.
Q: Can I make these Nanaimo Bars vegan
A: Absolutely! To make this recipe vegan, use a high-quality plant-based butter substitute in all three layers, replace the half-and-half with full-fat coconut milk or another plant-based cream, and ensure your semi-sweet chocolate is dairy-free. The liquid egg substitute used here is typically already egg-free and vegan, but always check the label.
Q: What can I substitute for pecans in this recipe
A: For a different nutty flavor, you can easily substitute the pecans with an equal amount of finely chopped walnuts or almonds. For a nut-free version, replace the pecans with toasted sunflower seeds, pumpkin seeds, or simply add an extra 1/2 cup (480 ml) of graham cracker crumbs for a firmer base.
Q: How should I store vegetarian Nanaimo Bars
A: To keep your Nanaimo Bars fresh and firm, store them in an airtight container in the refrigerator for up to one week. For longer storage, they freeze beautifully. Place them in a single layer in a freezer-safe container, where they will last for up to 3 months.
More Recipes You’ll Love
- One-Bowl Fudgy Chocolate Bars
- Buckwheat Flour Fritters in Lemon-Pepper Yogurt EKADASEE KOTU PAKORA RAITA
- Cheese Shortbread: The Ultimate Savory Snack
No-Bake Nanaimo Bars (Vegetarian)
Ingredients
Method
- Prepare the Pan & Egg Mixture
- Grease an 8x8 inch pan.
- In a small bowl, stir together the liquid egg substitute and vanilla extract.
- Set aside.
- Make the Bottom Layer
- Create a double boiler by placing a metal bowl over a saucepan filled halfway with barely simmering water. Melt 1/2 cup (480 ml) of butter in the bowl.
- Stir in the cocoa powder and granulated sugar until smooth.
- Remove from the heat.
- Quickly whisk in the egg and vanilla mixture until combined.
- Fold in the graham cracker crumbs, coconut, and chopped pecans until thoroughly mixed. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Refrigerate while you prepare the next layer.
- Make the Middle Layer
- In a large bowl, use a wooden spoon or electric mixer to cream the 2 tablespoons (30 ml / 1 fl oz) of butter with the custard powder until smooth.
- Gradually add the powdered sugar and half-and-half, mixing until you have a smooth, creamy icing.
- Spread the icing evenly over the chilled bottom layer.
- Freeze for at least 2 hours to set completely.
- Make the Top Layer & Finish
- Using the double boiler method again, melt the remaining 1/2 cup (480 ml) of butter and the semisweet chocolate together, stirring until smooth.
- Remove from heat and let it cool slightly.
- Once it's cool but still pourable, spread it evenly over the frozen middle layer.
- Return the pan to the freezer for at least 2 more hours, or until the chocolate is firm.
- Cut into 20 bars and serve.
