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A close-up of two stacked Ube Nanaimo Bars, showing their distinct layers of coconut crust, custard, purple ube, and chocolate.

Purple Sweet Potato Vegan Nanaimo Bars

Indulge in these vibrant, three-layered Purple Sweet Potato Vegan Nanaimo Bars! Featuring a rich cocoa-coconut base, a creamy purple sweet potato custard, and a decadent chocolate topping, these bars are a delightful vegan twist on a classic Canadian treat.
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Prep Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Canadian, Dessert, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base Layer
  • 1 1/2 cups vegan graham cracker crumbs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 cup vegan butter melted
For the Purple Sweet Potato Custard Layer
  • 1 cup purple sweet potato puree from about 1 large sweet potato, steamed or roasted until very soft, then mashed
  • 1/2 cup vegan butter softened
  • 3 cups powdered sugar sifted
  • 1/4 cup unsweetened plant-based milk e.g., almond, soy
  • 1 tsp vanilla extract
For the Chocolate Topping
  • 1 cup vegan chocolate chips
  • 2 tbsp vegan butter or coconut oil

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Medium saucepan (or microwave-safe bowl)
  • Electric mixer (handheld or stand)
  • Spatula
  • Measuring cups and spoons
  • Sharp Knife

Method
 

Prepare the Base Layer
  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a large mixing bowl, combine the vegan graham cracker crumbs, shredded coconut, cocoa powder, and granulated sugar. Mix well.
  3. Pour in the melted vegan butter and mix until all dry ingredients are thoroughly moistened.
  4. Press the mixture evenly and firmly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to ensure it's compact.
  5. Refrigerate for at least 30 minutes to firm up the base.
Make the Purple Sweet Potato Custard Layer
  1. In a large bowl, using an electric mixer or a sturdy whisk, cream together the softened vegan butter and purple sweet potato puree until smooth and well combined.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
  3. Add the plant-based milk and vanilla extract. Increase speed to medium and beat for 2-3 minutes until the mixture is light, fluffy, and smooth.
  4. Spread the purple sweet potato custard evenly over the chilled base layer.
  5. Return the pan to the refrigerator and chill for at least 60 minutes, or until the custard layer is firm.
Create the Chocolate Topping
  1. In a medium, microwave-safe bowl or a small saucepan over low heat, combine the vegan chocolate chips and vegan butter (or coconut oil).
  2. Melt the mixture, stirring frequently, until completely smooth and glossy. If microwaving, heat in 30-second intervals, stirring in between, until melted.
  3. Once the custard layer is firm, pour the melted chocolate topping evenly over it, spreading quickly with a spatula to cover the entire surface.
  4. Return the pan to the refrigerator for another 30-60 minutes, or until the chocolate topping is fully set.
Finish and Serve
  1. Once completely chilled and firm, use the parchment paper overhang to carefully lift the entire slab out of the pan and onto a cutting board.
  2. Using a sharp knife dipped in hot water and wiped clean after each cut (to prevent cracking the chocolate), cut the slab into 16 or 24 bars.
  3. Store Purple Sweet Potato Vegan Nanaimo Bars in an airtight container in the refrigerator.

Notes

To make purple sweet potato puree: Steam or roast 1 large purple sweet potato until very tender (about 30-45 minutes). Let it cool slightly, peel, and mash until completely smooth. You might need to add a tiny splash of plant milk if it's too dry.
Ensure all layers are sufficiently chilled before adding the next one for clean layers and easy cutting.
These bars are best stored in the refrigerator and can last for up to 5-7 days.
For an extra touch, sprinkle a pinch of flaky sea salt on the chocolate topping before it sets.