Nanaimo Bars (Allergy-Friendly and Gluten Free)

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Hi, friends!!  It has been an enormous amount of time since I’ve logged in to send you all a recipe.  The past 10 months have been filled with all sorts of events keeping me from the blog, but that info is for a whole new blog post!  Of course I have to drop a recipe in your inbox as a sort of apology and hopefully a rekindling of our virtual friendship.  You’ve been with me this long, so please don’t leave me now 🙂  I’m hoping to give you some cool, unique recipes in the coming months.

Allergy-Friendly Nanaimo Bars

Don’t these just look delicious?!  They are and will be perfect for a holiday party!  Add these as an easy, no-bake dessert and your holiday dessert line-up will be perfect.  These are great to take to a potluck or party because they are dairy free, egg free, soy free, gluten free, peanut free, tree nut free, and vegan!  You can’t go wrong with a crunchy bottom layer, and a creamy icing layer topped with chocolate.  Originally this recipe contains nuts in the bottom layer, but I used SunButter to make it tree nut free yet still give it that “nutty” essence.  OK, not gonna lie…I added a bit of SunButter in the top layer just cause I love it 😉  SunButter fans rejoice!!

Nanaimo Bars (Allergy-Friendly and Gluten Free)
Author: 
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Total time: 
Serves: 9-12 servings
 
Ingredients
  • Base Layer
  • ½ cup allergy-friendly chocolate chips (I used Enjoy Life)
  • ½ cup dairy-free butter (I used Earth Balance)
  • 2 cups vegan graham cracker crumbs or crunchy cookie crumbs (I used Enjoy Life Sugar Cookies)
  • 1½ shredded coconut OR old-fashioned oats (I used oats)
  • 1 tsp vanilla
  • 2 T SunButter
  • Middle Layer
  • 2 T cornstarch
  • 1 tsp granulated sugar
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • ½ cup dairy-free butter
  • 2-6 T dairy free milk
  • Top Layer
  • 1 cup chocolate chips
  • 3 T dairy free butter
  • 1 T SunButter
Instructions
  1. To make the bottom layer, line a 9x9 baking dish with parchment paper.
  2. Melt the chocolate chips and butter using a double boiler (a bowl positioned over a pot of boiling water works well).
  3. Stir in SunButter and vanilla once the chocolate and butter are smooth.
  4. Once chocolate mixture is smooth, stir in coconut or oats and cookie crumbs.
  5. Firmly press chocolate mixture into the baking dish. Refrigerate while making the middle layer.
  6. In a small bowl, combine the cornstarch, vanilla, and granulated sugar.
  7. In a large mixing bowl, add the powdered sugar, butter and 2 -3 T milk. Mix together using an electric mixer.
  8. Add the cornstarch mixture and blend well until smooth and creamy.
  9. Add milk a tablespoon at a time if needed to make the icing smooth and easily spreadable.
  10. Spread evenly onto base layer and return to the refrigerator to chill while making the top layer.
  11. In a double boiler, melt the chocolate chips, butter and SunButter until smooth and creamy.
  12. Spread evenly across icing layer, then return to the refrigerator to chill the final time. Once the chocolate has hardened they are ready to serve.
  13. Cut with a knife that has been run under hot water and dried to keep the top chocolate layer from cracking while cutting.

 

Allergy-Friendly Nanaimo Bars

I think you’ll quickly learn to love these Nanaimo Bars!  Don’t let the 3 layer process scare you…it really does come together fast!  Enjoy!

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