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a stack of three vegan mint nanaimo bars with mint buttercream frosting and chocolate ganache

Vegan Mint Nanaimo Bars

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  • Author: Kaylie Grace
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Canadian
  • Diet: Vegan


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!



Chocolate Crunch Base

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


  • 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.


  • Serving Size: 1 bar
  • Calories: 398
  • Sugar: 28g
  • Fat: 26g
  • Carbohydrates: 39g
  • Fiber: 1.5g
  • Protein: 3g