Sunday Brunch (Gluten-Free February): Nanaimo Bars

INGREDIENTS:
1/2 cup Margarine
1/2 cup Sugar
5 tbsp Cocoa
1 Egg Replacer (Ener-G is GF)
1 3/4 cup Curshed GF cookies (GF Arrowroots or mild ginger cookies work)
1/2 cup Finely-Chopped Almonds
1 cup Coconut
1/2 cup Margarine
2 tbsp and 2 tsp Soy Milk (Soy Creamer is best)
2 tbsp Vanilla Custard Powder (most brands GF)
2 cups Icing Sugar
4 squares Semi-Sweet Chocolate
2 tbsp Margarine

Melt 1/2 cup margarine, 1/2 cup sugar and cocoa in a double boiler. Stir in egg replacer and stir to thicken. Remove from heat, stir in cookie crumbs, coconut and nuts. Press into 8x8 pan. Cream 1/2 cup margarine, soy milk (or creamer), custard powder and icing sugar together well, beat until light. Press over bottom layer. Melt together semi-sweet chocolate squares and 2 tbsp margarine in double boiler. Set aside to cool. When cool but not firm, pour evenly over top and set in the fridge to cool. When cool, cut in squares and serve.