Zutaten für Vegan Nanaimo Bars
- Vegan Margarine
- 1/4 cup (50g) granulated sugar (for bottom layer) + 1 cup (170g) powdered icing sugar (for middle layer)
- Cocoa Powder
- Ground Flax Seeds
- 3 tablespoons water
- 1/2 cup (60g) chopped walnuts
- Unsweetened Coconut
- Graham Cracker Crust
- Soymilk
- Cornstarch
- Vanilla Extract
- 1/4 teaspoon turmeric
- 1 cup (170g) powdered icing sugar
- Unsweetened Chocolate Squares
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Zubereitung von Vegan Nanaimo Bars
- **Prepare the Bottom Layer:** In a medium saucepan over low heat, melt 1/2 cup (113g) vegan margarine and 1/4 cup (50g) granulated sugar, stirring until combined.
- Stir in 1/4 cup (30g) unsweetened cocoa powder until smooth. Remove from heat.
- In a medium bowl, combine 1 tablespoon ground flaxseed meal, 3 tablespoons water (mix and let sit for 5 minutes to create flax egg), 1/2 cup (60g) chopped walnuts, 1/2 cup (60g) shredded coconut, and 1 1/2 cups (150g) graham cracker crumbs.
- Add the melted chocolate mixture and stir well to combine.
- Press the mixture firmly into an ungreased 8x8 inch baking pan.
- Set aside.
- **Prepare the Top Layer:** In a medium saucepan over low heat, melt 1/4 cup (57g) vegan margarine.
- Add 4 oz (113g) vegan dark chocolate, stirring frequently to prevent burning, until melted and smooth.
- Remove from heat and let cool slightly until pourable but still liquid.
- **Prepare the Middle Layer:** In a food processor or medium bowl, cream together 1/2 cup (113g) vegan margarine, 1/4 cup (60ml) plant-based milk, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/4 teaspoon turmeric (for color), and 1 cup (170g) powdered icing sugar until light and fluffy.
- **Assemble the Bars:** Spread the middle layer evenly over the bottom layer in the prepared pan.
- Pour the cooled chocolate sauce evenly over the middle layer.
- Refrigerate for at least 2 hours, or until firm.
- Cut into 9 squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
135g
Fat
96g
Carbs
15g
