A Classic Canadian Treat with a Twist: Gluten-Free, Dairy-Free Nanaimo Bars You’ll Love
When you think of classic Canadian desserts, what comes to mind? For me, it’s always Nanaimo bars. There’s something so nostalgic and comforting about this no-bake treat with its rich chocolatey base, creamy custard middle, and smooth chocolate topping.But as a busy mom who loves baking homemade treats that fit my family’s dietary needs, I knew I wanted to make a version of Nanaimo bars that was both gluten-free and dairy-free — without sacrificing that iconic taste and texture we all love.Today, I’m so excited to share my twist on this Canadian favorite. Whether you have food sensitivities, are trying to reduce dairy and gluten in your diet, or just want to try something new, these bars are the perfect sweet indulgence.
Equipment
- 9x9 Baking Pan
- Mixer Or you can mix it by hand but it won't be as creamy
- Sauce Pan with Heat Safe Bowl on Top
Ingredients
Bottom Layer
- 1/2 Cup Butter I use melt Dairy Free Butter
- 1/4 Cup Granulated Sugar
- 5 Tbsp Cocoa Podwer
- 1 Egg
- 1 3/4 Cups Gluten-Free Graham Cracker Crumbs Make homemade or use Kinnikinnick gluten-free graham crackers blend them up
- 3/4 Cup Unsweetened Coconut Flakes
Second Layer
- 1/2 Cup Butter I use melt Dairy Free Butter
- 3 Tbsp Almond Milk Unsweetened is best
- 2 Tbsp Custard Powder
- 2 Cups Icing Sugar
- 1/4 tsp Vanilla Extract
Top Layer
- 2/3 Cup Semi-Sweet Chocolate
- 2 Tbsp Butter I use cocoa butter for the top layer — it helps it stay firm even if left out a little longer
Instructions
The Base Layer
- Fill medium saucepan with water then place heat safe bowl over top on low heat, combine the coconut butter, granulated sugar, and cocoa powder. Stir constantly until melted and smooth.
- Remove from heat and quickly whisk in the egg. The mixture should thicken almost immediately — this is what helps bind the crust together.
- Stir in the gluten-free graham cracker crumbs and coconut flakes until fully combined.
- Press the mixture firmly into the bottom of a parchment-lined 8x8 inch pan. Place in the fridge to chill while you prepare the next layer.
Middle Layer
- In a medium bowl, beat together coconut butter, almond milk, custard powder, and icing sugar until light and fluffy. The texture should be smooth and spreadable, almost like a thick frosting.
- Spread evenly over the chilled base layer. Smooth the top with a spatula.
- Place back into the fridge to firm up.
Top Layer
- In a small saucepan with water and with bowl on top (or microwave in short bursts), melt together the semi-sweet chocolate chips and cocoa butter. Stir until completely smooth.
- Allow to cool slightly (so it doesn’t melt the custard layer when poured).
- Pour over the middle layer and gently spread with a spatula.
- Refrigerate until set (about 1-2 hours).
- When fully set, use a sharp knife to cut into squares. Pro tip: run your knife under hot water and wipe it clean between cuts for clean, beautiful edges.