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A bunch of mint nanaimo bar squares cut up and sitting on a table. The closest nanaimo bar in the center has a bite mark out of it.

Mint Nanaimo Bars (Vegan & Gluten-Free)

  • Author: Katie Stymiest
  • Total Time: 30 Minutes
  • Yield: 16 Squares 1x
  • Diet: Gluten Free


The most delicious vegan and gluten-free mint nanaimo bars perfect for a no-bake holiday treat! A classic Canadian dessert square made up of a chocolate cookie crumb coconut base, whipped mint buttercream frosting middle, and a thin layer of chocolate on top.




  • ½ cup (120g) vegan salted butter, melted *
  • ⅛ cup (24g) granulated sugar
  • 1 ¾ cups (210g) gluten-free chocolate cookie crumbs **
  • 1 cup (120g) sweetened shredded coconut
  • ½ cup (80g) chopped cashews


  • ½ cup (120g) vegan salted butter, room temperature
  • 1 ½ cups (180g) icing sugar
  • 1 tablespoon vegan milk
  • 1 teaspoon pure peppermint extract
  • ¼ teaspoon fine sea salt
  • optional: green food colouring


  • ¾ cup (195g) vegan semi-sweet chocolate ***
  • 2 tsp. vegan salted butter
  • optional: ½ cup festive sprinkles, dash of coarse sea salt, or crushed candy canes



  1. Prepare an 8×8 inch baking pan with non-stick baking spray and parchment paper.

  2. In a large mixing bowl combine all of the base ingredients and mix until a coarse sand-like texture is achieved.

  3. Place the base mixture into the prepared baking pan and very firmly and evenly press down. Set aside.

  4. In the bowl of a stand mixer cream the butter on high until light and fluffy. This should take approximately 5 minutes.

  5. Add in the icing sugar, milk, mint extract, and salt and mix on low until combined.

  6. Add in 2 drops of green food coloring if desired.

  7. Turn the mixer up to high and allow the frosting the whip for 5 minutes.

  8. Spread the mint frosting evenly over the base layer and set aside.

  9. Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until fully melted and smooth. Make sure to stir gently after each interval.

  10. Spread the chocolate evenly on the mint buttercream layer and add sprinkles/toppings if desired.

  11. Allow to fully cool and set for at least 1 hour in the refrigerator before slicing. See slicing tips in post.

  12. Cut into 16 squares and enjoy! Store the leftovers in an airtight container in the fridge for up to 7 days.


* I use Becel plant-based bricks

** Kinnikinnick has a great gluten-free and vegan chocolate cookie crumb product that I always use in my baking

*** I use Pascha 55% semi-sweet chocolate chips for the top layer

  • Prep Time: 30 Minutes
  • Cook Time: 0 Minutes
  • Category: Squares
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Square
  • Calories: 355
  • Sugar: 38 Grams
  • Sodium: 79 Miligrams
  • Fat: 19 Grams
  • Saturated Fat: 9 Grams
  • Unsaturated Fat: 6 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 46 Grams
  • Fiber: 2 Grams
  • Protein: 2 Grams
  • Cholesterol: 47 Miligrams

Keywords: mint Nanaimo bars, no-bake mint nanaimo bars, vegan mint nanaimo bars, gluten-free mint nanaimo bars, peppermint Nanaimo bars, christmas Nanaimo bars