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Recipe of the week: Nanaimo Bars by Sarah Kramer www.govegan.net
A Canadian dessert classic that originated in Nanaimo, British Columbia, in the 1950's. (photo courtesy of Sarah Kramer's blog)
Bottom Layer:
1/2 cup vegan margarine
1/4 cup sugar
1/3 cup cocoa powder
2 tbsp ground flaxseeds
3 tbsp water
1/2 cup walnuts, finely chopped
1 cup unsweetened coconut, flaked
11/4 cup vegan graham cracker crumbs
Middle Layer:
1/2 cup vegan margarine
2 tbsp vegan milk
1 tbsp corn starch
1 tsp vanilla extract
1/4 tsp tumeric
2 cups powdered icing sugar
Top Layer:
2 tbsp vegan margarine
4 1-oz (28-g) squares unsweetened chocolate
To prepare bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquified, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flaxseeds, water, walnuts, coconut, and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into ungreased 8x8-in pan. Set aside.
To prepare top layer: In a medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over the middle layer. You want the sauce to be cooled but liquid to still spread evenly.
To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, "milk", starch, vanilla, tumeric, and icing sugar until well mixed. Spread evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.
