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Gluten-Free Nanaimo Bars

by Donna Washburn, PHEc and Heather Butt, PHEc

Gluten-Free Nanaimo Bars

Nanaimo Bars, page 349, Easy Everyday Gluten-Free Cooking

'Named for the city on Vancouver Island in British Columbia, Canada, these no-bake squares are family favorites in our households.'


            9-inch (2.5 L) square pan, lightly greased



1⁄3 cup            butter, melted            75 mL

1            egg            1

1 tsp            vanilla extract            5 mL

1⁄3 cup            unsweetened cocoa powder            75 mL

2 tbsp            granulated sugar            25 mL

2 cups            hazelnut flour            500 mL

1 cup            unsweetened desiccated coconut            250 mL

1⁄2 cup            chopped walnuts            125 mL


1⁄4 cup            butter, softened            50 mL

3 tbsp            milk            45 mL

1⁄4 cup            GF custard powder (optional)            50 mL

2 cups             GF sifted confectioner’s (icing) sugar                        500 mL


1 tsp            shortening            5 mL

1 to 2 oz            semi-sweet chocolate, cut into 6 pieces            30 to 60 g           


1.            Base: In a large bowl, blend together melted butter, egg and vanilla. Add cocoa, sugar, hazelnut flour, coconut and walnuts. Stir until combined. Spread evenly in prepared pan. Chill completely.

2.            Filling: In a separate bowl, using an electric mixer, cream butter. Slowly add milk, custard powder, if using, and confectioner’s sugar. Mix until combined. Spread over base and chill.

3.            Glaze: In a small bowl, microwave shortening and chocolate on Medium for 1 to 2 minutes. Stir until completely melted. Drizzle in ribbons over chilled filling. Refrigerate before cutting into squares.



A 1-oz (30 g) envelope of custard powder contains 1⁄4 cup (50 mL).

One individually wrapped square of baking chocolate equals 1 oz (30 g).


Makes 3 dozen bars