dairy & egg free nainamo bars

I finally got the chance to make some nainamo bars last night.

They are so good!

I found the recipe in this little cookbook and only changed it a little bit as I didn't have any flaxseed on hand.

They are very rich and that is coming from someone who can tolerate a lot of sweets.  One small piece is very satisfying.  (just put the pan back in the fridge or you will find yourself going back and back and back for more...trust me.)

bottom layer:

  • 1/2 cup margarine
  • 1/4 cup sugar
  • 1/3 cup cocoa powder
  • 2 T cornstarch (or soy milk powder if you've got it)
  • 2 T soy milk
  • 1 cup shredded coconut
  • 1 1/4 cups graham cracker crumbs
  • middle layer:  
  • 1/2 cup margarine
  • 2 T soy milk
  • 2 T Bird's Custard Powder (at woodmans) or 2 T instant vanilla pudding powder
  • 2 cups powdered sugar 
  • top layer
  • 2 T margarine
  • 1/2 C chocolate chips
  1. To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once melted, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the cornstarch, soy milk, coconut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in pan. Chill.
  2. To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, milk, custard powder or pudding, and powdered sugar until well mixed. Spread evenly over bottom layer.  Chill.
  3. To prepare the top layer: Put chips and margarine in microwave safe bowl and heat, stirring every 30 seconds, until melted and shiny.  Let it cool a bit and then poor it over your bars.  Go ahead and try to chill for 2 hours.  Otherwise, pop in the freezer for 10 minutes and have your first go at them.  :)

Here is Ruby looking for more after she tried a bite this morning:

Feel free to substitute regular dairy for the soy if you can. 



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