Do Nanaimo bars go bad?

In the Refrigerator: Nanaimo bars will keep in an airtight container for up to 4 days . Serve straight from the fridge. In the Freezer: You can also keep your Nanaimo bars in the freezer for 2-3 months in an airtight container.

Do Nanaimo bars contain gluten?

Unfortunately, Nanaimo bars are not gluten-free when made with traditional ingredients . Classic recipes call for all-purpose flour & graham crackers. Our keto Nanaimo bars use almond flour and no graham crackers making it a perfect gluten-free no-bake dessert.

Do Nanaimo bars go bad in the fridge?

To Store: The bars will last about a week and a half in the fridge in a sealed container. The filling softens at room temperature so they're best chilled. To Freeze: Freeze in an airtight container for up to 3 months - Nanaimo bars freeze perfectly!

Are Nanaimo bars a Canadian thing?

The Nanaimo bar. It's a sweet treat made from chocolate, custard, coconut and walnuts. Love it or hate it, it's uniquely British Columbian .

Why are Nanaimo bars Canadian?

It is named after Nanaimo, British Columbia, where it was popularized in the years following the Second World War . It subsequently rose to wider prominence after Expo 86. In 2006, the Nanaimo bar was declared Canada's favourite confection by a reader's poll in the National Post.

Why are Nanaimo bars popular?

Nanaimo is north of Victoria. People began making the bars because they were such a tasty treat. My Grandma tweaked and mastered her own Nanaimo Bar recipe (top secret shh! )and would introduce Nanaimo Bars to her friends. When they were first made, Nanaimo Bars were an expensive, luxury treat to have and still are.

Is it OK to eat expired chocolate bar?

In most cases, chocolate past its expiration date is still safe to eat, provided it has been stored properly and shows no signs of spoilage . However, if chocolate exhibits any unusual odors, flavors, or textures, it's best to discard it to avoid any potential health risks.

Can you eat expired bars?

That outdated granola bar packed with soft oats or that chocolate bar now displaying a whitish bloom may not taste very good, but they can still be consumed without making you sick . In fact, the expiration dates on your food don't have much to do with the risk of food poisoning.

How can you tell if a chocolate bar is bad?

Texture: Bad chocolate might feel dry or crumbly, and its smoothness may be compromised . Odour: If the chocolate smells off, rancid, or musty, it could indicate spoilage. Taste: If the chocolate tastes stale, sour, or simply not as flavorful as it should, it may have gone bad.

Can you eat expired built bars?

Expired protein bars may not necessarily be harmful, but they carry certain risks . Over time, the quality of protein bars can deteriorate, leading to a rancid taste or compromised nutritional value. While preservatives extend longevity, they do not render the bars immune to spoilage and potential bacterial growth.

Recipe: The BEST Vegan Nanaimo Bars (2 Ways) - Meg De Jong Nutrition (2024)

I was inspired to create this recipe by my families love for Nanaimo bars! My mom takes the more traditional approach to making them (using butter and icing sugar) and so I wanted to create an organic, vegan, lower in sugar version to see if I could win over my family!
After trying a few different versions, both my mom and I received rave reviews from everyone around us for our different recipes. I am excited to share what I came up with which are not only delicious, but are also better for you than most Nanaimo recipes out there! My biggest tip as always, is to always look for organic products when buying your ingredients.

Recipe: The BEST Vegan Nanaimo Bars (2 Ways) - Meg De Jong Nutrition (1)

NOTE: I am sharing 2 different options for the middle custard layer
1) The first one is slightly more indulgent using vegan butter and some organic icing sugar! Far from what I usually use in my baking, however okay for a treat once and a while!
2) The second one is raw & way lower in sugar, containing no icing sugar (much more like what I usually bake)
Take your pick of which middle you want to make depending on your personal preferences (and perhaps those who will also be enjoying them)!

Ingredients

For the Base
– 1 cup walnuts
– 1/2 cup graham crackers (I used Annie’s as an organic option)
– 1/2 cup unsweetened coconut flakes (I prefer the thick ribbon ones over the skinny flakes)
– 2 Tbsp. raw cacao powder
– 1 cup medjool dates
– 1 Tbsp. raw honey
– Pinch of sea salt

Instructions

It’s best to start making the middle layer as it needs to sit in the fridge for 15 minutes.

See Also

Raw Oreos Recipe (Vegan & Gluten-free)

Instructions for the middle layer that contains icing sugar:
– In a small bowl, stir together the coconut cream, maple syrup, and custard powder, trying to get it as lump free as possible
– In a large bowl, add the vegan butter and icing sugar and with an electric mixer, beat them together on medium high for 2 minutes
– Next add the custard mixture and continue to beat for 4 minutes
– The mixture should appear smooth and creamy by the time you are finished beating
– If for some reason your mixture is too runny, you can add an additional 1/4 cup icing sugar or a 1/4 cup white flour to thicken things up!

Instructions for the Refined Sugar Free Options
– Rinse and strain cashews and then place them into a Vitamix or high powered blender
– Add the maple syrup and coconut milk and blend on high until the cashews are broken down very well and the mixture is somewhat smooth
– Add all other ingredients and blend on high until you reach a super smooth and silky consistency without any chunks (this can take a few minutes to blend it to this level)

Recipe: The BEST Vegan Nanaimo Bars (2 Ways) - Meg De Jong Nutrition (2)

Place the bowl containing the middle layer in the fridge for 15 minutes while you make your base layer

For the Base:
– Place the walnuts in a blender or food processor and mix for approximately 45 seconds (until they are ground down into small pieces but not quite a flour like consistency)
– Add the graham crackers and coconut flakes and continue to blend for 30 seconds
– Next add the dates, cacao powder, honey, and sea salt
– Blend/ process until well incorporated
– NOTE: the type of dates you use will make the base vary. I use very moist medjool dates as I find it helps things bind super well. If you are finding your bottom too crumbly or dry, you can add an additional 1/4 cup of dates and/or 1 Tbsp. coconut oil to help things bind better

Press the base layer into a rimmed pan of your choice. I like really thick bars so I prefer to use a 9.5 x 5 inch pan – although you could also use an 8 x 8 pan (you don’t necessarily need to spread the mixture over the entire pan). Next spread the middle layer over the base and then place the pan in the fridge for 30 minutes.

For the Top
– Melt your chocolate chips on LOW heat on the stove top or use a double boiler
– If you prefer to use almond milk over vegan butter, add a few tiny splashes (a couple teaspoons only) as your chocolate begins to melt, otherwise add the vegan butter
– Be very careful not to burn your chocolate by stirring the entire time and only heating on low – it melts fast, trust me!
NOTE: if you are using the vegan butter but find the mixture too thick, you can feel free to also add a few tiny splashes of almond milk. I find the type of chocolate chips you use have an effect on the way things melt
– If you want your chocolate to have a “crispness” to it when you bite into your bars, try tempering your chocolate. Read about how to do that here!

After the pan has sat in the fridge for 30 minutes, remove and spread melted chocolate on top. Place in the fridge for another 30 minutes before cutting into square size pieces to serve.

Recipe: The BEST Vegan Nanaimo Bars (2 Ways) - Meg De Jong Nutrition (2024)

Ingredients

Instructions

FAQs

Do Nanaimo bars go bad? ›