Vegan Mint Nanaimo Bars
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Vegan mint nanaimo bars are an easy mint chocolate dessert! The chocolate crunch base is topped with mint buttercream frosting and a layer of rich chocolate. It’s no-bake, vegan, dairy-free, and gluten-free friendly. This festive green dessert recipe is perfect for St Patrick’s Day!
What is a mint nanaimo bar?
If you’ve never tried one of these triple layered dessert bars before, you’re probably wondering what they are and where they got their funky name!
Mint nanaimo bars are a no-bake dessert, containing three layers and a mint chocolate flavor. The bottom layer is a mixture of nuts, coconut, and wafers/biscuits. The middle layer is mint frosting, while the top layer is chocolate ganache.
Why is it called nanaimo? What are nanaimo bars called in the USA?
These bars are named after Nanaimo, which is a city in British Columbia, Canada. Although this dessert was originally created in Canada, it is often sold in the United States under other names. Some common names include “New York Slice,” “London Fog Bar,” and “Prayer Bar.”
This mint nanaimo bars recipe is:
- Vegan, dairy-free, egg-free, and gluten-free friendly
- Sweet, minty, crunchy, and refreshing
- An easy no-bake dessert
- Made with only 8 ingredients
- Great for mint chocolate lovers
- A fun green dessert for St Patrick’s Day!
Ingredients in vegan mint nanaimo bars
- Graham cracker crumbs: Use store bought graham cracker crumbs to save time. Alternatively, easily make your own at home! Just add graham crackers to a food processor and pulse until evenly crumbled.
- Chocolate chips: I find dark chocolate to pair best with mint flavor, but you can use milk chocolate chips if you prefer that. Make sure they are dairy-free if you’d like to make the bars vegan.
- Shredded coconut: Unsweetened shredded coconut is just coconut that has been dried and finely chopped. Be sure to use the shredded variety, not the flaked kind.
- Sliced almonds: Sliced almonds work best for this recipe. However, you can also use finely chopped almonds, cashews, or walnuts. Make sure they are chopped into small bits and pieces.
- Vegan butter: Vegan buttery sticks, such as the Earth Balance brand, will work best.
- Powdered sugar: Also known as confectioner’s sugar, this is the sweetener for the mint buttercream layer. I recommend sifting it to remove any clumps. This will help you create a totally smooth frosting.
- Vanilla extract: Vanilla sweetens the flavor of the crunchy chocolate base.
- Peppermint extract: Either peppermint extract or peppermint flavoring can be used for this dessert. Extract is much more intense than flavor, so keep that in mind! It’s helpful to start small and only add more as needed.
- Green food coloring: Use green food dye or a natural alternative, such as matcha powder or spirulina powder. Keep in mind the natural alternatives will alter the flavor (while food dye is flavorless).
- Salt: Salt enhances all of the ingredients, especially the rich chocolate.
How to make vegan mint nanaimo bars
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, line a square 8×8-inch or 9×9-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.
Frequently asked questions (FAQ)
If you’d like to use a natural alternative to green food dye, I recommend matcha powder or spirulina powder. While these are a healthier option, they will slightly alter the flavor of the frosting.
You can use finely chopped almonds, cashews, or walnuts. Make sure you chop them into small bits and pieces, otherwise the bottom layer will not hold together well.
If you need to make this recipe gluten-free, simply use gluten-free graham crackers! I love the Kinnikinnick Graham Cracker Crumbs or Partake Foods Graham Crackers.
In order to cut clean bars, run a sharp knife under hot water for 10-15 seconds. Wipe it dry with a paper towel, then gently slice into the bars. Let the warmth of the knife melt the layers as you slowly slice them. Repeat as the knife cools down.
How to store vegan mint nanaimo bars
Store these vegan nanaimo bars inside a sealer container in the refrigerator. Enjoy within one week. They should be kept in the refrigerator to keep the frosting layer fresh.
If you’d like to save them longterm, you can keep them inside the freezer. Let them thaw completely before consuming and enjoy within three months.
More mint chocolate desserts
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Peppermint Bark
- Vegan Chocolate Peppermint Cookies
- Healthy Chocolate Peppermint Truffles
- Vegan Peppermint Brownies with Candy Canes
If you try these Vegan Mint Nanaimo Bars, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
PrintVegan Mint Nanaimo Bars
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
- Diet: Vegan
Description
Vegan mint nanaimo bars are an easy mint chocolate dessert idea! This triple layered dessert contains a chocolate crunch base, mint buttercream frosting center, and rich chocolate ganache topping. The recipe is no-bake, vegan, dairy-free, egg-free, and gluten-free friendly. They are a festive green dessert for St Patrick’s Day!
Ingredients
Chocolate Crunch Base
- ½ cup vegan butter
- ¾ cup chocolate chips
- 2 cups graham cracker crumbs (gluten-free if needed)
- 1 cup unsweetened shredded coconut
- ½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)
- 1 tsp vanilla extract
Mint Buttercream Frosting
- ½ cup vegan butter, softened
- ½ tsp peppermint extract (or 1 tsp peppermint flavor)
- ¼ tsp salt
- 2 cups powdered sugar, sifted
- 1 tbsp almond milk (optional)
- Green food coloring (optional)
Chocolate Topping
- 1 cup chocolate chips
- 2 tbsp vegan butter (or 1 tbsp coconut oil)
Instructions
- Prep: Line a square 8×8-inch or 9×9-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.
- Chocolate Crunch Base: In a bowl, add vegan butter and chocolate chips. Microwave for 45 seconds, then stir together. Add graham cracker crumbs, shredded coconut, nuts, and vanilla extract to the bowl. Mix together to combine. Transfer to the baking dish. Using clean hands or a silicone spatula, firmly press the mixture against the bottom of the pan. Chill in the refrigerator while you prepare the mint buttercream.
- Mint Buttercream: In a bowl, add vegan butter, peppermint extract, and salt. Using a stand mixer or electric handheld mixer, cream together to combine. Add powdered sugar and cream together. Add almond milk and green food coloring, creaming together once more, to thin the consistency and create a green appearance. Spread over the chocolate crunch layer. Chill in the refrigerator for 15 minutes.
- Chocolate Topping: In a bowl, add chocolate chips and vegan butter (or coconut oil). Microwave in 30-second intervals, stirring between, until chocolate is melted. Alternatively, melt together in a double boiler. Pour the melted chocolate over the mint buttercream layer.
- Chill: Chill the mint nanaimo bars in the refrigerator for 30 minutes or until firm. Gently slice into 16 squares. For making clean slices, it is helpful to run a sharp knife under hot water (and wiping it dry) just before slicing. Enjoy!
Notes
- How to store: Store bars inside a sealed container in the refrigerator. Enjoy within one week.
- Sliced almonds: You can use sliced almonds or finely chopped almonds, cashews, or walnuts. Make sure they are chopped into tiny bits and pieces.
Nutrition
- Serving Size: 1 bar
- Calories: 398
- Sugar: 28g
- Fat: 26g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 3g
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