Vegan Mint Chocolate Nanaimo Bars
Made with Let’s Do Organic Shredded Coconut
These vegan mint chocolate nanaimo bars are an easy mint chocolate dessert for St. Patrick’s Day!
The chocolate crunch base is topped with mint buttercream frosting and a layer of rich chocolate!
It’s no-bake, vegan, dairy-free, and gluten-free friendly. 
Grab this pinch-proof recipe below!
Ingredients:
CHOCOLATE CRUNCH BASE
- ½ cup vegan butter
- ¾ cup chocolate chips
- 2 cups graham cracker crumbs (gluten-free if needed)
- 1 cup Let’s Do Organic Shredded Coconut
- ½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)
- 1 tsp vanilla extract
MINT BUTTERCREAM FROSTING
- ½ cup vegan butter, softened
- ½ tsp peppermint extract (or 1 tsp peppermint flavor)
- ¼ tsp salt
- 2 cups powdered sugar, sifted
- 1 tbsp almond milk (optional)
- Green food coloring (optional)
CHOCOLATE TOPPING
- 1 cup chocolate chips
- 2 tbsp vegan butter (or 1 tbsp coconut oil)
- Line a square baking dish with parchment paper, leaving some hanging over the edges.
- For the chocolate crunch base, melt vegan butter and chocolate chips in the microwave, then mix with graham cracker crumbs, coconut, nuts, and vanilla.
- Press into the dish and chill.
- For the mint buttercream, cream together vegan butter, peppermint extract, salt, powdered sugar, almond milk, and green food coloring. Spread over the chocolate layer and chill.
- For the chocolate topping, melt chocolate chips and vegan butter, then pour over the mint layer.
- Chill for 30 minutes, then slice into squares and enjoy! Remember to run a sharp knife under hot water for clean slices.