Gluten Free Nanaimo Bars

These gluten free nanaimo bars are one of my all-time favorite no-bake treats. Three layers of pure deliciousness – a chocolatey coconut base, creamy custard filling, and a smooth chocolate topping.

If you’ve never had a nanaimo bar before, it’s a classic Canadian dessert that’s rich, sweet, and incredibly satisfying. Think of it like a fancy chocolate bar but homemade and way better.

The great news is that making these gluten free is really simple. You just need gluten free graham cracker crumbs for the base, and the rest of the ingredients are naturally gluten free anyway.

They do need some time to chill in the fridge, but the actual hands-on work is quick and easy. No baking required at all.

Once you try these, they’ll become a regular in your kitchen. They’re perfect for sharing, gifting, or honestly just keeping in the fridge for yourself.

Why You’ll Love This Recipe

Rich Coconut and Walnut Combo – The shredded coconut and chopped walnuts in the base give these bars an amazing texture and nutty flavor that you just don’t get from a regular chocolate dessert.

A Classic Canadian Treat Made Gluten Free – Nanaimo bars are a beloved Canadian dessert that most gluten free folks think they have to give up, but this version uses gluten free graham cracker crumbs so you can enjoy every layer without worry.

Three Irresistible Layers – You get a crunchy chocolatey coconut-walnut base, a creamy vanilla custard filling, and a smooth chocolate topping all in one bar, which makes every single bite incredibly satisfying.

Ingredients

For the Base

• 1/2 cup Unsalted Butter, melted
• 1/4 cup Granulated Sugar
• 5 tbsp Unsweetened Cocoa Powder
• 1 Large Egg, beaten
• 1 3/4 cups Gluten Free Graham Cracker Crumbs
• 1 cup Unsweetened Shredded Coconut
• 1/2 cup Walnuts, finely chopped

For the Filling

• 1/2 cup Unsalted Butter, softened
• 3 tbsp Heavy Cream
• 2 tbsp Vanilla Custard Powder
• 2 cups Powdered Sugar

For the Topping

• 6 oz Semi-Sweet Chocolate Chips
• 2 tbsp Unsalted Butter

How to Make

Step 1

Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium saucepan over low heat, combine the melted butter, granulated sugar, cocoa powder, and beaten egg. Stir constantly for 2-3 minutes until the mixture thickens slightly.

Step 2

Remove from heat and stir in the gluten free graham cracker crumbs, shredded coconut, and chopped walnuts until everything is evenly combined. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Refrigerate for 20 minutes.

Step 3

Using an electric mixer, beat the softened butter, heavy cream, custard powder, and powdered sugar together until light, fluffy, and smooth, about 2-3 minutes.

Step 4

Spread the filling evenly over the chilled base using an offset spatula. Return the pan to the refrigerator for another 20 minutes until the filling is firm.

Step 5

Place the semi-sweet chocolate chips and 2 tablespoons of butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted.

Step 6

Pour the chocolate over the custard layer and gently tilt the pan to spread it evenly. Refrigerate for at least 1 hour until the chocolate is fully set.

Step 7

Use the parchment overhang to lift the bars out of the pan. Let them sit at room temperature for 5 minutes before slicing into squares with a sharp, smooth edge. Store in the refrigerator.

Helpful Tips

Stir the Base Mixture Constantly

When you’re cooking the butter, sugar, cocoa, and egg together on the stove, keep stirring the entire time and don’t walk away. The egg can scramble if you let it sit in the hot mixture without moving it, and you’ll end up with little cooked egg bits in your base instead of a smooth chocolate mixture.

Keep the heat on low the whole time. You’re not trying to cook it fast, you just want everything to melt together and thicken up slightly. It should look like a thick, glossy chocolate sauce after about 2-3 minutes.

Press the Base Down Firmly

After you mix in the gluten free graham cracker crumbs, coconut, and walnuts, really press that base down hard into the pan. Use the flat bottom of a measuring cup and push it into every corner. If the base is loose or uneven, the bars will crumble apart when you try to cut them later.

Spend a little extra time on this step. Go over it a few times until the surface is flat and compact. A solid base is what holds the whole bar together, especially since gluten free graham cracker crumbs can be a bit more crumbly than regular ones.

Make Sure Your Butter Is Actually Softened for the Filling

The filling butter needs to be truly softened to room temperature before you beat it. That means it should be soft enough that you can easily press a finger into it, but it shouldn’t be melty or greasy. If the butter is still cold, the filling will be lumpy and hard to spread evenly.

If you forgot to take the butter out ahead of time, cut it into small cubes and let it sit on the counter for about 20-30 minutes. Don’t microwave it because you’ll end up with partially melted butter that won’t whip up right.

Beat the filling for the full 2-3 minutes. You want it light and fluffy so it spreads smoothly over the base without pulling it apart.

You Might Also Like

• Gluten Free Millionaire Shortbread Bars
• Gluten Free Seven Layer Magic Bars
• Gluten Free Coconut Cream Pie Bars
• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Samoa Cookie Bars

Frequently Asked Questions

What brand of gluten free graham cracker crumbs works best?

Kinnikinnick and Schar both make great gluten free graham crackers that crush up nicely for this recipe. You can buy them as whole crackers and crush them yourself in a zip-lock bag with a rolling pin, or pulse them in a food processor until fine.

If you can’t find gluten free graham crackers at all, gluten free digestive biscuits or even gluten free vanilla cookies work as a solid substitute. Just make sure the crumbs are fine and even so the base holds together well.