Made these chocolate coconut pecan bars yesterday and they were a hit. I would do the top chocolate layer a bit differently next time tho, which I will note it below.

I wanted to veganize Nanaimo bars but I have never tried making them before (vegan) and all I ever had was from Walmart, so I do not have any idea if Nanaimo bars are really like the ones at Walmart or not 😂

Anyhoo, these were soooo good.

since I like pecans, but I know Walmart’s NB doesn’t have pecans tho, hence I won’t call mine NB

Pecan Crust

1 c dairy free choc chips
2 tbsp vegan margarine
1 c Graham cracker crumbs (dairy free, eggless, no honey)
3/4 c pecan pieces

How To

Melt choc chips and margarine in microwave, stir in crumbs and pecan pieces, press on parchment paper lined square pan

Middle Layer

1 box of Dr Parker, coconut pudding and pie filling (Shirrif)
2 c almond milk

(for firmer layer, but for less firm layer as Walmart’s NB, use 3 c per suggestion on the box) – I’d like to revisit my recipe and use 3 c next time

How To

Prepare per box
Pour and spread evenly on crust, chill for at least 3 H

Walmart’s NB has coconut on their crust rather in their middle layer, but I never really liked their middle layer, taste like fake flavor of something somehow, so I chose this coconuty layer. You can use vanilla if you’d like to, while adding dessicated coconut on the crust and omitting pecans

Chocolate Layer

1/2 c DF choc chips
1 heaping tbsp vegan margarine

How To

Melt in microwave and pour-spread on cake
Chill to set

*I would use coconut oil instead if not more margarine so I would get thinner and perhaps would be easier to spread. However, I think it was due to chilled layers, hence chocolate set as soon as added, so there wasn’t really a window to spread it nicely.

To slice, take out from fridge, leave out like 20 mins to let choc layer soften a bit, if not dip your knife in hot water

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