Peppermint Matcha Nanimo Bars

Peppermint Matcha Nanimo Bars Recipe

By Peanut Palate

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins


For the crust

2 cups soft, pitted dates

1/2 cup cocoa powder Dutch-processed is always preferred! Otherwise, regular cocoa tastes fine too.

1 cup unsweetened shredded coconut Sweetened coconut will work too. But it will get very sweet, so unsweetened is preferred.

1 cup walnuts Almonds, pecans, or dry oats can work here too, but walnuts are preferred.

For the middle

½ cup vegan butter, softened Melt it in the microwave for 30 seconds, or leave it to thaw outside of the fridge for a half hour.

2¼ cups powdered sugar

1/4 tsp peppermint extract

1½ tsp vanilla extract

8 medium candycanes, crushed

2 tbsp oat milk Any other non-dairy milk can work too. Cashew milk would be the best substitute.

2 tsp matcha powder You can add more if you want a strong matcha taste. Start with 2 tsp and add 1/4 of a tsp more at a time until you achieve the desired taste.

For the topping

1 cup semisweet vegan chocolate chips Dark chocolate chips can work as well, but they might impart a bit of a bitter taste.

2 tbsp vegan butter Coconut oil (unrefined – not virgin/extra-virgin) can be used in replacement.

4 medium candycanes, crushed


1Add all crust ingredients to a blender until a dough/mixture is formed. Pat it down as a medium-thick crust into a 9" x 9" baking tray.

2Add all ingredients for the middle layer into a stand mixer. Turn on the mixer until all ingredients are incorporated. Pour on top of the crust.

3Add all ingredients for the chocolate ganache layer into a saucepan over low heat. Allow it to melt, stirring continuously.

4Once melted, pour over the filling and sprinkle crushed candycanes over top. Place in the freezer to harden up right away. Leave it in the freezer for about 1-2 hours, or until the middle is set.

5Keep it frozen or the filling will start to melt! Let it thaw for a few minutes before serving after taking it out of the freezer.

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