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Dairy-Free Nanaimo Bars

Indulge in the classic Canadian treat, made entirely dairy-free! These irresistible bars feature a rich chocolate-coconut base, a creamy vanilla custard filling, and a decadent chocolate glaze, all without a trace of dairy.
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Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Canadian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1/2 cup dairy-free butter melted
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 large egg lightly beaten (or 1 flax egg for vegan)
  • 2 cups dairy-free graham cracker crumbs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup slivered almonds chopped (optional, for crunch)
For the Dairy-Free Custard Filling
  • 1/2 cup dairy-free butter softened
  • 2 cups powdered sugar sifted
  • 2 tbsp dairy-free vanilla custard powder (e.g., Bird's custard powder is often dairy-free)
  • 3 tbsp dairy-free milk alternative (e.g., soy, almond, or oat milk)
  • 1 tsp vanilla extract
For the Dairy-Free Chocolate Glaze
  • 1 cup dairy-free chocolate chips
  • 2 tbsp dairy-free butter

Equipment

  • 9x13 inch baking pan
  • Large saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Base Layer
  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large saucepan over low heat, melt the dairy-free butter. Remove from heat.
  3. Stir in the granulated sugar and cocoa powder until well combined and smooth.
  4. Gradually whisk in the lightly beaten egg. Return the saucepan to low heat and cook, stirring constantly, for about 2-3 minutes until the mixture thickens slightly. Be careful not to scramble the egg.
  5. Remove from heat and stir in the dairy-free graham cracker crumbs, shredded coconut, and chopped slivered almonds (if using) until evenly coated.
  6. Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or your hands.
  7. Refrigerate for at least 30 minutes to set while you prepare the filling.
Prepare the Dairy-Free Custard Filling
  1. In a medium mixing bowl, beat the softened dairy-free butter until light and creamy.
  2. Gradually add the sifted powdered sugar, dairy-free vanilla custard powder, dairy-free milk alternative, and vanilla extract.
  3. Beat on medium-high speed until the mixture is light, fluffy, and smooth. If too thick, add an additional teaspoon of dairy-free milk; if too thin, add a tablespoon more powdered sugar.
  4. Spread the custard filling evenly over the chilled base layer in the baking pan.
  5. Return the pan to the refrigerator for at least 30 minutes to allow the filling to set.
Prepare the Dairy-Free Chocolate Glaze
  1. In a heatproof bowl set over a saucepan of simmering water (double boiler method), or in a microwave-safe bowl, melt the dairy-free chocolate chips and dairy-free butter together. Stir until smooth and fully combined.
  2. Allow the glaze to cool slightly for 5-10 minutes, so it's warm but not hot (this prevents it from melting the custard layer too much).
  3. Pour the chocolate glaze evenly over the set custard filling. Gently tilt the pan to ensure full coverage, or use a spatula to spread it.
  4. Refrigerate the Nanaimo bars for at least 1 hour, or until the chocolate glaze is completely firm.
Serving and Storage
  1. Once fully set, use the parchment paper overhang to lift the bars out of the pan onto a cutting board.
  2. Using a sharp, hot knife (run under hot water and wipe dry between cuts), cut the bars into desired squares or rectangles.
  3. Store Dairy-Free Nanaimo Bars in an airtight container in the refrigerator for up to 5-7 days. They can also be frozen for longer storage.

Notes

For best results, ensure your dairy-free butter is firm for the base and softened for the filling.
The custard powder is key for the traditional Nanaimo bar flavor; ensure it's specifically dairy-free if you have severe allergies. Bird's brand is often suitable, but always check labels.
Use a high-quality dairy-free chocolate for the best glaze.
Chilling times are crucial for distinct layers and easy cutting. Don't rush them!