What is a good substitute for green food dye?

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.

What can I use instead of sliced almonds?

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.

Where to buy gluten-free graham crackers?

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 .

How can I make clean slices?

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.

Vegan Mint Nanaimo Bars

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

Scale

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)

Cook Mode Prevent your screen from going dark

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