Gluten Free Nanaimo Bars (Dairy Free too!)

These bars are named after the town in Canada: Nanaimo, British Columbia. Yes I grew up in Canada and ate these bars at Christmas time. 12/22/11 I tried to make these corn free but the vanilla custard powder has cornstarch in it. Then I tried to make my own confectioner's sugar with sugar and potato starch  but then I could taste the sugar crystals in the middle layer. I needed to make these dairy free because I cannot tolerate dairy so it made the bars more expensive. You can use butter in place of the vegan butter. These are not cheap to make if making them dairy free but I wanted them so bad!
12/23/11: Made these with the cornstarch! Oh such a difference instead of trying to make my own. So much creamier (picture below)
WARNING: These bars are very rich and fatty and very filling. This is the picture of what I made today updated 12/23/11

The picture of the above ingredients is what I used. I found them at Harmons (yes I went to the expensive store but I know they carry everything I would need)
Nanaimo Bars
Adapted from Madcap Cupcake

Bottom layer
1/2 cup earth balance (or other vegan margarine)
1/4 cup sugar
1/3 cup unsweetened cocoa
1 tbsp flax meal
3 tbsp water
1 tsp vanilla
2 cups crushed gluten-free graham crackers or crumbs
1 cup unsweetened shredded coconut (I used unsweetened)
1/2 cup chopped walnuts or pecans (I omitted)

Middle layer (I find this layer to be quite thick, you could problem decrease to 3/4 of it)
1/2 cup earth balance (or other vegan margarine)
4 cups confectioners’ sugar
4 tbsp vanilla custard powder
6 tbsp plain almond milk (I used vanilla almond milk)

Top layer
4 ounces semi-sweet chocolate (I used enjoy life brand because they are dairy free)
1 tbsp earth balance (or other vegan margarine)

Assembly:

To make bottom layer: Grease a 9-inch square cake pan (I used an 8x8 glass pyrex pan). In a small bowl, beat flax meal and water together until frothy, set aside. In a saucepan over low heat, combine 1/2 cup earth balance, sugar, cocoa, and vanilla. Add flax mixture and stir constantly until mixture thickens.

Add graham crackers crumbs, coconut, and chopped nuts, stirring to combine. Press the mixture into the greased pan.

To make middle layer: In a large bowl, beat together earth balance, confectioners’ sugar, vanilla custard powder and almond milk until creamy. Spread custard mixture over graham cracker base in pan. Refrigerate until firm, at least one hour.

To make top layer: Melt semi-sweet chocolate and one tbsp earth balance. Pour over chilled bars and spread over top. Return to refrigerator to chill until firm (at least one hour).

Recipe from : http://thecopycatcook.wordpress.com/2010/05/30/gluten-free-dairy-free-egg-free-nanaimo-bars/