My Christmas Gift to You! - Gluten Free Nanaimo Bars-A Canadian Christmas Tradition

This is a little different post this week as I had posted a few stories on my Instagram page baking this little treat and asked if I should post the recipe to my Substack, of which I had my peeps ask for it.. So here it is.

My husband came home from the office one day to let me know that I have some baking to do. He said he had a discussion with some co-workers on Christmas traditions, food, etc and he mentioned the one thing we always have in our home at Christmas time in Nanaimo Bars.

Let me take one step back. We are currently living in Texas on a little work adventure, and the discussion of Christmas traditions came up at the office. What are some things specific to Canada and what are US traditions.

So anyhow, he continued to tell his co-workers of the Canadian tradition of the Nanaimo Bar, where even Costco Canada sells it by the slab. Of which then everyone said how they wanted to try it and that was when he said “oh my wife makes an amazing one. I will get her to make some for everyone”. Bless his heart! :)

First, A Little History

There is history behind this special treat. The Nanaimo Bar is a Canadian tradition dating back to the 1950’s, where it first showed up in Nanaimo, BC. ( hence the name).  Nanaimo received its name from The Nanaimo Indians who are a Salishan tribe of Canada.The name Nanaimo is a corruption of their name for their band in Halkomelem, Snuneymuxw, which means "great people."

How to pronounce Nanaimo

The Recipe

I have modified this recipe as a gluten free version..But you would never know it was gluten free.

This recipe is a 3 step process to making this treat - bottom layer, middle layer and chocolate top.

You will require a 8x8 baking dish (I prefer a glass or ceramic one) and a double boiler. If you don’t have a double boiler, a glass bowl that sits atop a saucepan will also work.

Step one: Melt the 3 first ingredients in a double boiler

Bottom layer

1/2 cup coconut oil or unsalted butter

1/4 cup cane sugar

5 Tbsp cocoa

Once the ingredients are melted in the double boiler, you add the beaten egg and stir until thickened.  Remove from the heat and add the remaining ingredients (graham wafer crumbs – gluten free, almonds and coconut).  Press firmly into your 8×8 pan.

1 egg, beaten

1-1/2 cups graham wafer crumbs – gluten free

1/2 cup finely chopped raw almonds (you can omit the almonds if there is an allergy concern)

1 cup unsweetened shredded coconut

Chill this layer in the fridge.

Step two:

Second Layer

Cream butter, cream, corn starch, vanilla and icing sugar and beat until light.  Spread over chilled bottom layer and chill again.

1/2 cup unsalted butter

2 tbsp plus 2 tsp heavy cream

1-1/2 tbsp corn starch

1-1/2 tsp vanilla extract

1-1/3 cups icing sugar

Step three:

Third Layer

Melt chocolate and butter over low heat (or use the double boiler).  Cool slightly, pour over the second layer and spread evenly. 

4 squares or approx 120g of 70% dark chocolate

2 tbsp unsalted butter

Chill until ready to cut and serve.

Note: You can also freeze at this point and bring out a few hours before you slice it so that the chocolate becomes room temperature and then will not crack when you slice it.

Enjoy this Canadian Christmas Tradition.

Danni

Leave a comment if you have any questions or feedback.