I have a confession to make… I have never eaten a Nanaimo bar. I know, I know, this is pretty sad for my Canadian soul.
These bars were dubbed “Canada’s Favourite Confection” by a National Post survey in 2006. I often hear friends rave about their extreme deliciousness. However, I have never been able to find a store-bought version that I wasn’t allergic to.
ALAS! I have come up with a delicious allergy-free version for all you poor Canadian souls out there like me.
Indulge in your country’s sweet, sweet heritage.
Allergy-Free Nanaimo Bars
- 1/2 cup coconut oil
- 5 tbsp raw cocoa powder
- 1/4 cup sirop d’érable (the good sh**)
- 1 chia egg (3 tbsp ground chia meal + 5 tbsp water, let gel)
- 1 1/4 cup graham cracker crumbs (gluten-free if possible)
- 1 cup shredded coconut
In a double boiler, melt the coconut oil and whisk in the maple syrup. Remove from heat, add the chia egg and dry ingredients to the mix. Stir until all ingredients are combined. Press into an ungreased pan. Let chill in the fridge while you prepare the next layer.
- 1/2 cup coconut oil (melted)
- 1 can coconut milk (chill until separated, use only the cream part*)
- 1 tsp pure vanilla extract
- 2 cups icing sugar
Beat all ingredients in a chilled bowl until thick and fluffy. Spread over the crust layer, place in the fridge.
*Save the coconut water for a smoothie or something later.
- 4 oz semi-sweet chocolate (raw and vegan)
- 2 tbsp coconut oil
Melt ingredients in a double boiler unti smooth. Let it cool, but don’t let it harden. Spread over custard layer until completely covered.
Place the bars in the fridge for a few hours or overnight before eating.