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A large, rectangular-shaped slab of vegan nanaimo bar custard slices. The custard layer is creamy and thick.
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5 from 1 vote

Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)

My vegan Nanaimo bar custard slices are creamy with a thick layer of custard in the centre. Be sure to check out this classic Canadian treat.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: Nanaimo Bars
Diet: Gluten Free, Vegan
Servings: 16 bars
Calories: 459kcal
Author: DJ

Ingredients

For the crust:

  • 300 g vegan Digestives or gluten free version or Graham crackers, blitzed into crumbs
  • 180 g vegan butter melted
  • 60 g desiccated coconut
  • 2.5 Tablespoons cocoa powder
  • 2 Tablespoons granulated sugar
  • Pinch of salt

For the custard cheesecake filling:

  • 300 g raw unsalted cashews soaked overnight
  • 120 ml water
  • 180 g full fat coconut cream
  • 30 ml maple syrup
  • 150 g granulated sugar
  • 80 g instant custard powder Bird’s is vegan in the UK
  • 1 teaspoon fresh lemon juice
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon vanilla extract
  • Pinch of salt

For the chocolate ganache topping:

  • 150 g vegan dark baking chocolate chopped
  • 120 ml vegan double cream
  • Flaked almonds to taste, optional
Metric - US Customary

Instructions

Preparation:

  • Line an 8-inch, square baking tin with parchment paper. Set aside.

Make the crust: 

  • Add the Digestives or Graham crackers to a high-speed blender or food processor. Blitz them until fine crumbs form.
  • Transfer your crumbs to a large mixing bowl. Stir in the melted vegan butter, desiccated coconut, cocoa powder, granulated sugar and the salt until a crust mixture forms.
  • Press the crust into the bottom of your prepared tin firmly with the flat bottom of a glass or your hands. Place it into the freezer to set while you make the custard cheesecake filling.

Make the filling:

  • Add the soaked cashews and the water to a high-speed blender and blend for about 30-40 seconds to form a smooth mixture.
  • Add the remaining filling ingredients to the blender and blend one more time for a further 60 seconds. No lumps should remain, and it will be easy to pour.
  • Pour the custard filling over the crust, then place it into the freezer for 5 hours to set.

Make the chocolate ganache:

  • Just before the cheesecake is ready to come out from the fridge, melt the chocolate using the double-boiling method (bain-marie). Once the chocolate has fully melted and is smooth, pour in the dairy free double cream. Stir until fully combined. Let it cool a little for a couple minutes.

Assemble the toppings:

  • Take your Nanaimo bar cheesecake out from the freezer. Let the cheesecake thaw in its tin and come to room temperature for 5-10 minutes.
  • While the thawed cheesecake is still inside the tin, pour over melted chocolate ganache mixture. Make sure that it is level and spread out thinly and evenly.
  • Sprinkle the chopped and flaked almonds onto the top of the chocolate.  Let the chocolate set a little inside the fridge for a further 5 minutes then remove the cheesecake from the tin. Slice and serve.
  • Store in the fridge or back in the freezer as soon as possible as these will thaw quickly.

Video

Notes

  • These bars are quite thick, so I suggest that you slice these into 16 or 20 bars instead of 8 or 12. It's certainly easier to eat them this way!
  • Hard cashews won't blend very well and you therefore, won't have a smooth filling. Always soak beforehand.

Nutrition

Calories: 459kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 21mg | Sodium: 191mg | Potassium: 269mg | Fiber: 3g | Sugar: 22g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg