Nanaimo Bars (Allergy-Friendly and Gluten Free)


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)
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Total time: 
Serves: 9-12 servings
  • 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
  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!


Mylan Summit Reflections 2014-Part II


If you read my Part I of my Mylan Food Allergy Blogger’s Summit Reflections, then you have an idea what went on.  I can’t say.  It was a wonderful experience to be 1 of 16 food allergy bloggers that Mylan invited so that food allergy advocacy could be discussed.  What a powerful event!  I bet you’re wondering who was at the Summit.  Here’s the incredible line-up of fellow bloggers.


Homa Woodrum, Oh Ma Deehness

Kelley Lindberg, Food Allergy Feast

Joanne LaSpina, Food Allergy Assistant

Dr. Ruchi Gupta, websiteblog 

Lisa Rutter, No Nuts Moms Group

Colette Martin, Learning to Eat Allergy-Free

Jenny Sprague, Multiple Food Allergy Help

Keeley McGuire, Keeley Mcguire Blog

Elizabeth DiBurro, EBL Food Allergies

Ruth LovettSmith, Best Allergy Sites

Kimberly Pellicore, The Food Allergy Mom

Lindsey Steffensen, Frugal Food Allergies

Kristen Rutter, Nut Free Momma

Rachel Hayden, Mom Vs. Food Allergy

Tracy Bush, Nutrimom- Food Allergy Liaison

Kelly Rudnicki, Food Allergy Mama (not pictured, she had to catch her plane home)

Mylan treated us to a wonderful dinner at Jackson’s restaurant Thursday evening to kick off the event.  When a meal ends in chocolate cake like this, you know it was fantastic!  The restaurant staff did a wonderful job accommodating the food restrictions within our group.


Friday morning the Summit commenced with a yummy, healthy breakfast to get us going and ready for a great lineup of speakers that included…

Julie Knell, Director of Communications at Mylan Specialty (what a sweet, vibrant person!)

Tony Mauro, President, Mylan North America-He gave us an overview of Mylan and it’s purpose, and I was impressed by his sincerity and willingness to connect with the bloggers in the room.


Tony Mauro

Sherry Korczynski, Vice President, EpiPen Marketing, Mylan-This lady listened to us.  Several times she took notes on what we were telling her and our thoughts on EpiPens marketing and ad campaign.  Take a look at this new ad in Women’s Day magazine!  I love the modern look to the ad that really catches the eye….and will hopefully make a difference in a food allergy life.


Bruce Lott, Vice President, State Government Relations, Mylan-We received a wonderful status overview of  which states had passed bills to allow stock epinephrine auto-injectors in schools.  Check out their EpiPen For Schools campaign!

Dr. Ruchi Gupta M.D., M.P.H.-I’m not sure I’ve ever seen so much information crammed into one human being before!  This lady is incredibly intelligent, and got us up to speed on her latest food allergy research, and later in the day answered our burning questions.  So thankful to have heard her speak.


Dr. Ruchi Gupta

Michael Tringale, Vice President of External Affairs at Asthma and Allergy Foundation of America gave us a presentation on resources from his organization.

Becky Fry, Training Specialist at American Red Cross gave us a thorough overview of their Anaphylaxis and Epinephrine Auto-Injector Training Course which is online.  That’s the good news.  The bad news?  This training is not included in their regular first-aid and CPR training, nor their babysitting training packages.  We expressed our concerns about this and action is being taken already to include it in the babysitting training which is being revised at the present time.

The day was rounded out by a talk about how to communicate effectively by Allison May Rosen of 3D Communications and a Q&A time with Dr. Gupta.

This Summit was overwhelmingly informational, and I was so blessed to have been invited!  I love it when food allergy advocacy is so inspiring.  If you haven’t read my Mylan Summit Reflections Part I, do so to see what was so inspiring.

I disclose in any communication made by me about EpiPen® (epinephrine) Auto-Injector and/or the Mylan Specialty Blogger Summit that such communication is at my own discretion and based on my own opinion. I also disclose that my travel expenses were compensated by Mylan Specialty in exchange for evaluation and feedback on information presented during the meeting.