Nanaimo bars for when you need copious amounts of sugar!

Take this recipe and use it for when you need some serious sugar with out baking. I.E. Your laptop has broken down and has decided to beeep nonstop for hours as a form of swan song and your nerves are too shot to bake, or, your oven has spontaneously combusted but the hobs are still intact and you are supposed to be impressing some beautiful girl/boy/other with your vegan skills, or maybe you just don’t like baking? I can’t ever imagine what its like to not like baking, but there’s gotta be people out there who can’t stand it, right??  I have wanted to make these for ages but never done it, really happy with the results!. They were even better than I expected! I think you guys should have a go for sure!

Ingredients:
Biscuitey base:
1/2 cup vegan margarine
1/4 cup golden caster sugar
1/3 cup dutch processed cocoa powder
1/2 tsp vanilla extract
1 cup desiccated coconut
2 cups crushed digestive biscuits
1/2 cup ground almonds 

Gooey custardy layer:
scant 1/4 cup vegan margarine
2 tbsp almond milk
2 tbsp vegan custard powder (last time I checked bird’s custard powder was vegan(uk))
1 tsp vanilla extract
2 cups icing sugar

Chocolate layer:
1x 200g bar of vegan dark chocolate
1 1/2 tbsp vegan margarine

Method:
To crush the digestives place in a freezer bag and whack with a rolling-pin, its nice to leave some larger chunks as it gives a varied texture, but smash most of it to resemble crumbs. To make the base melt the margarine gently in a sauce pan, remove from the heat and stir in the cocoa powder and sugar until well combined. Now add the remaining base ingredients, stirring well too evenly combine. Press into a 9×9 square brownie pan lined with baking parchment and chill for an hour.
For the middle section beat the vegan margarine with a whisk until light and fluffy, add the almond milk, custard powder and vanilla and whisk together. Sift the icing sugar in 1 cup at a time and gently whisk each cup in until it’s just combined then give a good whisk to remove any lumps, spread evenly over the base with a rubber spatula or an offset pallet knife. Place in the fridge for another 30-45 minutes then proceed with the chocolate topping layer. Chop up the chocolate and gently melt in the micro wave for 30 seconds at a time until melted, remove from the microwave and stirring well in between each 30 seconds of microwaving. Once melted and whilst still hot, stir in the vegan margarine until fully incorporated and spread on top of the custardey layer. To create cute lil’ swirls gently swirl a cocktail stick through the chocolate layer. Place back in the fridge and allow to cool full before slicing up and serving.