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Recipes

Nanaimo bars made gluten free!

Double Stuffed Nanaimo Bars

Yield: 16 ridiculously sweet bars

Allergens

Ingredients: Crust

  • 6.50 oz GF graham crackers*
  • 2.75 oz almond slivers
  • 3 oz shredded coconut
  • 4 oz butter
  • 1.75 oz sugar
  • 1 oz cocoa powder
  • ¾ tsp saigon cinnamon
  • ¼ tsp salt
  • 1 egg, whisked

Filling

  • 8 oz butter, room temp
  • 3 oz heavy cream
  • 4 Tbsp Bird’s Custard Powder
  • 14 oz powdered sugar, sifted
  • 1 tsp vanilla extract

Top Layer

  • 6 oz chocolate chips
  • 1 tsp coconut oil
  • QS cocoa nips (optional for topping)

Instructions

Preheat oven to 350°F.  Line 8-by-8-inch pan with parchment paper, coat with cooking spray.

  1. For the crust: Place grahams crackers, almond slivers, and shredded coconut in a food processor. Pulse until crumb forms. Set aside.
  2. Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, cinnamon, and salt.
  3. While whisking quickly, slowly beat in already whisked egg. Mix until just combined.
  4. Add crumb mixture to butter mixture and stir to combine.
  5. Press mixture into prepared pan, using an offset spatula to spread crust into an even layer. Place in freezer to cool while making filling.
  6. For the filling: Add all ingredients for filling into the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until light, fluffy frosting consistency has formed.
  7. Spread filling evenly over cooled crust using an offset spatula. Place bars back in freezer for 30 minutes before finishing with topping. The warm chocolate will melt this layer if not frozen first.
  8. For the topping: After 30 minutes, remove pan from freezer. Then melt chocolate in a microwave safe bowl in 30-second increments. Once melted, add coconut oil and stir to combine.
  9. Moving as quickly as possible, pour chocolate over filling and spread evenly over top using an offset spatula. If desired, sprinkle cocoa nips over melted chocolate for a finishing touch.
  10. Freeze bars one last time until chocolate is hard. When cutting to serve, remove bars from pan. It helps to warm your knife up over the stove if possible but be careful here, the knife will get hot and it can burn you. Additionally, if you can want clean-cup bars, be sure to clean your knife in between every cut.
  11. Enjoy!!!

P.s. These bars are quite decadent which is why I cut them in 16 rather than 9 🙂

*I used RylieCakes Graham Crackers – recipes is in my cookbook Lick The Bowl – but you can use store bought graham crackers as well! Heck, even gluten-containing graham crackers will work here if you can safely eat them.