You and I both know I’m a cake person — store-bought or homemade, I will never turn down a slice. But when it comes to dessert squares, my heart belongs to dairy-free Nanaimo bars. These no-bake squares are irresistible: rich, layered, and dangerously easy to eat. I could honestly finish an entire tray in one sitting.
If you haven’t tried a Nanaimo bar yet, here’s the short version: a firm, chocolatey base made with graham crumbs, coconut and nuts; a silky custard buttercream middle layer; and a glossy chocolate top. It’s a perfect combination of textures and flavours that makes these bars such a beloved treat.
Base Layer
Don’t be intimidated by the three-layer idea — these are no-bake and come together quickly. The first step is the dense, chocolatey base.
In a medium saucepan over medium-low heat, melt the dairy-free butter with the sugar and cocoa powder, stirring until smooth. Remove from heat, then stir in the beaten egg and return to the heat briefly while stirring until the mixture slightly thickens (about 1–2 minutes). Take it off the heat and fold in the graham cracker crumbs, shredded coconut, and chopped cashews until well combined. Transfer the mixture to a prepared 8×8-inch baking pan (lining with parchment makes removal easy).
The key here is to press this layer down very firmly so it packs together. Place a sheet of parchment over the mixture and use the flat bottom of a heavy glass or a spatula to press firmly and evenly until the base is compact. If the base isn’t tightly packed, the bars will crumble when sliced.
Custard Buttercream
The middle is a light, custard-flavoured buttercream that brings the classic Nanaimo taste to life.
Cream room-temperature dairy-free butter in the bowl of a stand mixer on high until light and fluffy. Add the icing (powdered) sugar, custard powder, and dairy-free milk and mix on low just to combine, then increase to high and whip for about 5 minutes until fluffy. If you want a more vivid custard colour, add a drop or two of yellow gel food colouring (optional). Spread the buttercream evenly over the chilled base and refrigerate while you prepare the top layer.
Chocolate Ganache
The final layer is a simple, shiny chocolate topping.
Combine the dairy-free semisweet chocolate and a little dairy-free butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth. Pour or spoon the ganache over the chilled buttercream and spread to an even layer. Add sprinkles if you like, then chill the tray in the refrigerator for at least 1 hour to set. Carefully lift the slab out using the parchment and cut into 16 squares.
Now for the hardest part: try not to eat them all at once. If you manage to save any for the next day, congratulations — they’ll still taste amazing after a night in the fridge.
Dairy-Free Nanaimo Bars
5 from 5 reviews
- Author: Katie
- Total Time: 1 Hr 30 Min
- Yield: 16
Description
A classic Canadian no-bake treat made dairy-free: three layers of crunchy chocolate base, creamy custard buttercream, and glossy chocolate — utterly delicious.
Ingredients
BASE LAYER:
- 1/2 cup dairy-free salted butter
- 1/4 cup sugar
- 5 tbsp cocoa powder
- 1 egg, beaten
- 1 3/4 cups graham cracker crumbs (can substitute gluten-free crumbs)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped cashews
MIDDLE LAYER:
- 1/2 cup dairy-free salted butter, room temperature
- 3 tbsp dairy-free milk
- 2 cups powdered sugar
- 2 tbsp custard powder
- Optional: yellow food colouring
TOP LAYER:
- 4 oz dairy-free semisweet chocolate
- 2 tsp dairy-free salted butter
- Optional: 1/2 cup sprinkles
Instructions
Equipment:
- Stand mixer (or large mixing bowl and hand mixer)
- Medium saucepan
- 8 x 8-inch pan
- Parchment paper
- Spatula
Nanaimo Bars
- Prepare an 8×8-inch pan with non-stick spray and line with parchment paper.
- In a medium pot, melt the butter, sugar, and cocoa powder over medium-low heat, stirring until combined.
- Add the beaten egg and stir until the mixture thickens slightly, then remove from heat.
- Stir in the graham cracker crumbs, chopped cashews, and shredded coconut until evenly combined.
- Press the base mixture very firmly and evenly into the prepared pan. Set aside to cool slightly.
- Cream the room-temperature butter in a stand mixer on high until light and fluffy.
- Add powdered sugar, custard powder, dairy-free milk, and food colouring (if using). Mix on low to combine, then increase to high and whip for 5 minutes. Spread the buttercream evenly over the base and refrigerate to chill.
- Heat the chocolate and butter in the microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Pour the melted chocolate over the chilled buttercream and spread evenly. Add sprinkles if desired.
- Refrigerate for at least 1 hour to allow the bars to fully set.
- Using the parchment, lift the slab from the pan and cut into 16 squares. Store in an airtight container in the refrigerator. Enjoy!
- Prep Time: 30 Mins
- Cook Time: 1 Hr (to chill)
- Category: Squares
- Method: No-Bake
- Cuisine: American