I have a lot of nanaimo bars in my arsenal, but these definitely deviate the most from the norm. A twist on the traditional, these no-bake squares feature a sweet-tart, cranberry and coconut cocoa crust, a creamy pumpkin buttercream, and a smooth chocolate topping. My Cakes and Cookies book features one just like the original.
Coconut Pumpkin Nanaimo Bars
For the crust:
1 cup dried cranberries
1 3/4 cup unsweetened dried coconut
1/2 cup walnut pieces
1/4 cup ground flaxseed
1/4 cup dark unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
For the buttercream:
1/2 cup vegan buttery spread (not margarine)
6 tablespoons mashed pumpkin
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
4 cups icing sugar, sifted
3 tablespoons cornstarch
1 to 2 tablespoons nondairy milk
For the topping:
6 ounces (170g) nondairy semi-sweet chocolate chips
2 tablespoons vegan buttery spread, such as Earth Balance
Line an 8×8 baking pan with parchment paper.
To make the crust, put the cranberries in a small bowl. Top with warm water, and let sit for about 5 minutes. Drain well.
Put the coconut, walnut pieces, ground flaxseed, cocoa powder, cinnamon, and salt in a food process. Pulse about 8 times to combine. Add the drained cranberries. Process until the mixture starts to stick together (you should be able to squeeze it in your hand and it stay together), about 1 minute. Press the mixture into the prepared pan. Put in the freezer while preparing the buttercream.
To make the buttercream, put the vegan buttery spread, pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large bowl or the bowl of a stand mixer. Using a hand mixer or the stand mixer, beat until smooth and creamy, scraping down the sides of the bowl if necessary, about 2 minutes. Whisk the cornstarch into the icing sugar. Add half of mixture to the pumpkin mixture, beating well to combine, scraping down the sides of the bowl if necessary. Turn the mixer to low speed. Add 1 tablespoon of the milk and the remaining icing sugar, a little at a time, until well combined. Beat on high speed until fluffy, about 2 minutes. Scrape the mixture onto the crust, smoothing evenly. Return the pan to the freezer for at least 10 minutes while making the topping.
To make the topping, put the chocolate chips and vegan buttery spread in a microwave safe bowl. Microwave on 30 second intervals, stirring between each one, until the mixture is smooth and melted. (Alternatively, use a double boiler). Pour the mixture onto the buttercream layer. Spread evenly.
Refrigerate until firm, then cut into squares. Serve cold, and store leftovers in the fridge or freezer.
Laurie Sadowski 