Vegan Nanaimo Bar Pie

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 Servings


  • Bottom Layer:
  • 1 cup unsweetened shredded coconut
  • 1/4 cup cocoa or cacao
  • 1/4 cup almond meal
  • 1/4 cup granular sweetener of choice
  • ¼ cup coconut oil (melted)
  • Middle Layer:
  • 1.5 cups macadamia nuts or cashews
  • 2 tbsp granular sweetener of choice
  • 3 tbsp coconut oil (melted)
  • 2 tbsp vanilla protein powder (I used Sun Warrior Raw Vegan Protein)
  • Top Layer:
  • 3 oz Dark Chocolate 70% or darker
  • 1 tbsp coconut oil


  1. Starting with the base layer, mix all the dry ingredients together in a blender, food processor or bowl. Don’t over-process this layer. You want to get some texture from the shredded coconut.Mix in the melted coconut oil with a fork.
  2. Press this mixture in to the lined cake or loaf pan. Put this in the freezer while you work on the middle layer.
  3. In a high-powered blender or food processor, mix up all the middle layer ingredients. I did it in the Vitamix. If you don’t have a blender of food processor, you could use pre-made cashew butter. You want this layer to be smooth, no chunks.
  4. Pour this layer on top of the coconut layer and spread it evenly.
  5. Put this all back in the freezer and get started on the top layer.
  6. Chop up your chocolate in to small pieced for easier melting.
  7. Melt it over low heat (double boiler if possible) with the coconut oil.
  8. Once it’s melted, pour it on top of the other two layers and make sure it’s evenly spread.
  9. Put that bad boy in the freezer for atleast 30 minutes.
  10. Let it defrost slightly before cutting.


As with many of my recipes, I advocate tasting as you go along. You can tweak the sweetness to meet your preference.

Hi, I'm Jasmine!

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