vegan - Nanaimo Bars

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* Exported from MasterCook *

 

John and Hilana's Vegan Nanaimo Bars

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Bottom Layer:

3/8 C Spectrum (or vegan tub margarine)

2 Tbs. water

1/4 C white sugar

1 3/4 C vegan graham cracker crumbs

3/8 C cocoa powder -- (6 Tbs.)

1 C shredded unsweetened coconut

egg substitute equivalent of 1 egg

1/2 C finely chopped walnuts

Middle Layer (vanilla frosting):

1/8 C + 2 tsp. Spectrum

1 tsp. real vanilla extract

1 Tbs. + 1tsp. almond milk -- (soy or rice milk will also work)

2 C confectioners' sugar

Top Layer (chocolate ganache):

1 Tbs. Spectrum

5 squares Baker's unsweetened chocolate -- (5 oz.)

1 ungreased 8 x 8 square pan

 

Bottom layer:

Combine graham crumbs, coconut and walnuts in a mixing bowl & stir well. Put

Spectrum in a saucepan evenly along the bottom. Heat gently until it begins to

melt. Add sugar and cocoa and melt on low heat and stir. (Spectrum Spread will

soften without entirely melting Ð that's good enough).

When the sugar & cocoa have dissolved, remove from heat. Add in the egg

substitute and the 2 Tbs. water and stir to blend the chocolaty mix evenly. Add

the mixture of graham crumbs, coconut and walnuts. Mix well. Press this mixture

firmly into the bottom of the 8x8 square pan. (Pressing it well is very

important, so don't be afraid to use your hands). Refrigerate to chill while you

prepare the middle layer.

Middle layer:

Combine Spectrum, vanilla extract and almond milk. Microwave for a minute to

heat. While this mixture is still hot, put it in a mixing bowl and begin to mix

with the confectioner's sugar, using a mixer and adding the sugar in gradually.

You should get a very stiff consistency when you are done.

Take the bottom layer out of the refrigerator. If the filling is too stiff to

spread easily, microwave it for 45 sec. Ð 1 min. Use a spatula to spread the

filling over the bottom layer. Don't start the top layer until you are done with

the middle.

Top layer:

Break the five chocolate squares in two. Coat bottom of a saucepan (or double

boiler) with 1 Tbs. Spectrum. Heat gently until it begins melting. Add

unsweetened chocolate and melt on low heat. As soon as it is evenly melted,

remove from heat and pour immediately on top of the bars, spreading with a

spatula. The contrast between the super-sweetness of the middle and the dark,

bitter chocolate is key. Chill the bars in the refrigerator or freezer until the

chocolate ganache hardens. Cut into 16 2 " squares. At this point they are ready

to serve, or you can freeze them ahead of time; they freeze very well. Serve

chilled at room temperature. Enjoy.

 

Makes 16 small but very rich, sinful servings

 

 

 

 

 

 

Source:

" http://ravs.enviroweb.org/recipes/nanaimo.html "

 

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Per Serving (excluding unknown items): 5 Calories; trace Fat (29.4% calories

from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

 

NOTES : This recipe was painstakingly converted from a un-vegan version, but the

results are incredible. Sing your praises to Hilana and John as you eat your way

to vegan epiphany!

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0