Gluten-Free Nanaimo Bar
Indulge in the sweet, no-bake delight of these Gluten-Free Nanaimo Bars, a decadent twist on the classic Canadian treat that caters to your dietary needs without compromising on flavor. Featuring a rich, crumbly base made with gluten-free graham cracker crumbs, coconut, and almonds, this dessert delivers the perfect balance of texture and taste. The creamy custard middle layer, whipped to velvety perfection, is topped with a luscious layer of smooth dark chocolate for a show-stopping finale. Ready in just 40 minutes with minimal effort, these bars are ideal for gluten-free entertaining, holiday spreads, or anytime you crave a buttery, chocolatey indulgence. Easy to make and undeniably satisfying, these gluten-free Nanaimo bars are sure to become a staple in your dessert repertoire!
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Recipe Information
Ingredients
- 0.5 cup Unsalted Butter
- 0.25 cup Granulated Sugar
- 5 tablespoons Unsweetened Cocoa Powder
- 1 Large Egg
- 1.5 cups Gluten-Free Graham Cracker Crumbs
- 1 cup Unsweetened Shredded Coconut
- 0.5 cup Almonds, finely chopped
- 0.5 cup Unsalted Butter, softened
- 2 tablespoons Custard Powder
- 2 cups Powdered Sugar
- 3 tablespoons Heavy Cream
- 4 ounces Dark Chocolate
- 2 tablespoons Heavy Cream
Instructions
Line an 8x8-inch square pan with parchment paper, allowing some to hang over the sides for easy removal.
In a medium saucepan, melt 0.5 cup butter over low heat. Add 0.25 cup sugar and 5 tablespoons of cocoa powder, stirring until smooth.
Whisk in 1 beaten egg until the mixture thickens, around 1-2 minutes. Remove from heat.
Stir in 1.5 cups gluten-free graham cracker crumbs, 1 cup shredded coconut, and 0.5 cup finely chopped almonds.
Press the crumb mixture firmly into the prepared pan, forming an even base layer. Refrigerate while preparing the middle layer.
In a bowl, cream together 0.5 cup softened butter, 2 tablespoons custard powder, and 2 cups powdered sugar. Add 3 tablespoons heavy cream and beat until smooth and fluffy.
Spread the custard mixture evenly over the base layer. Chill in the refrigerator for 15-20 minutes or until firm.
Melt 4 ounces of dark chocolate and 2 tablespoons heavy cream together either in a double boiler or microwave, stirring until smooth.
Pour the melted chocolate over the custard layer, spreading evenly. Allow to set at room temperature for a few minutes.
Refrigerate for at least 2 hours or until fully set.
Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
