So addictively good, one bite and you’re hooked to these amazing Canadian classic – No Bake Nanaimo Bars! A bottom crust with nuts, cocoa, and coconut, a middle layer of creamy vanilla custard filling, then melted and chilled chocolate on top! The recipe includes both regular and gluten-free options.
About two weeks ago, we went to Connecticut where we are to relocate pretty soon. We went there to register our kids for the coming school year. It was a long journey from Michigan to New Haven.
We knew it would take us two days to do so especially since we were traveling with our kids which necessitated frequent stop-overs. So it wouldn’t be such a laborious trek, we decided to go via Canada instead of through Ohio and Pennsylvania. We thought it might be more interesting and enjoyable to see something different along the way.
On route, we stopped by Toronto and stayed there overnight (both ways). Of course, when in Canada we had to have our favorite Canadian treat which we discovered a year or so ago. Perhaps some of you are familiar with it. I am talking about no other than the famous Canadian classic sweet treat Nanaimo Bars.
Haven’t heard of it before? Well, you’re in for an amazing treat! It’s truly one scrumptious and mouth-watering dessert. Imagine this – a bottom crust with nuts, cocoa, and coconut, a middle layer of creamy vanilla custard filling, and then, as if that’s not enough – added as a topping would be your favorite chocolate melted then chilled! How irresistible is that!
I have made this NO BAKE Nanaimo Bars completely gluten-free so I depart from the original recipe which uses graham crackers in the crust. But don’t worry you can make the regular version if you prefer that, and the recipe includes that option.
Personally, I believe it’s much better this way (just my taste) – the nuttier, the better but feel free to sub the graham crackers in place of the ground almonds and replace the pecans with almonds instead. Either way, your taste buds will be dancing with joy!
Why You Would Love This Easy Recipe for Nanaimo Bars
You would adore these No Bake Canadian Nanaimo Bars for their irresistible combination of textures and flavors. The buttery graham cracker crust (or nutty for the gluten-free version) provides a sturdy base, while the creamy custard layer adds a luxurious smoothness. Topped with a decadent layer of chocolate, these bars offer a perfect balance of sweetness and richness that’s simply irresistible. Plus, their iconic Canadian origin adds a charming cultural appeal to any dessert spread!
The gluten-free version also makes a delicious variation on the classic Nanaimo Bars. Either way, they’re both NO BAKE and easy to make! Hope you enjoy our easy-to-follow photo instructions for these amazing Nanaimo Bars!
FOR FULL RECIPE & INSTRUCTIONS, SEE THE RECIPE CARD BELOW
INGREDIENTS FOR NANAIMO BARS
Bottom Layer
- Ground Almonds (almond meal) or crushed graham crackers (if not doing the gluten-free version)
- Pecans (replace with almonds if not doing the gluten-free version)
- shredded coconut (unsweetened)
- unsalted Butter
- Sugar
- Unsweetened Cocoa powder
- Egg
Procedure
Combine the ground almonds, chopped pecans, and shredded coconut in a bowl. Using a double boiler or a saucepan over a pan of simmering water, melt the butter, sugar, and cocoa powder. Add the lightly beaten egg and stir frequently until smooth and the mixture has thickened about a couple of minutes.
Mix the sauce with the nuts and shredded coconut. Press in a buttered 8 x 8 pan.
Middle Layer
- Unsalted Butter, room temperature
- Milk (or Cream)
- Vanilla Extract
- Custard Powder (like Bird’s Custard Powder – you can find this in Whole Foods and grocery stores or may be purchased online)
- Confectioners or Icing Sugar
Procedure
Place all the ingredients in a mixing bowl. Beat until light and creamy. Spread on top of the nutty crust.
Top Layer
- 70% Dark Chocolate (at least 50% should work, too)
- Unsalted Butter
Procedure
Melt the chocolate and butter on low heat. Cool slightly. Pour over the second layer spreading it evenly on top. Chill in the refrigerator until all layers have set about 2-3 hours.
For easier cutting, rinse a knife in hot water (just to get it a little hot) and then dry it quickly and use it for slicing. Repeat as needed for the rest of the slices.
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NANAIMO BARS
Ingredients
For the Bottom Layer or Crust
- 1½ cups ground Almonds (if doing the gluten-free version) or crushed graham crackers
- ½ cup finely chopped Pecans (replace with almonds if not doing the gluten-free version)
- 1 cup shredded or dessiccated Coconut
- ½ cup (4 oz, 1 stick) Butter
- ¼ cup Sugar
- 5 tbsp unsweetened Cocoa powder
- 1 Egg, lightly beaten
Middle Layer
- ½ cup (4 oz, 1 stick) Butter, room temperature
- 3 tbsp Milk (or Cream)
- 1 tsp Vanilla Extract
- 2 tbsp Custard Powder (like Bird’s Custard Powder)
- 2 cups Icing (powdered) Sugar
Top Layer
- 4-5 oz 50-70% Dark Chocolate
- 1 tbsp Butter
Instructions
For the Bottom Layer or Crust
- Combine the ground almonds or graham crackers, chopped pecans (or almonds,) and shredded coconut in a bowl.Using a double boiler or a saucepan over a pan of simmering water, melt the butter, sugar, and cocoa powder. Add the lightly beaten egg and stir frequently until smooth and the mixture has thickened for about a couple of minutes.Mix the sauce with the nuts and shredded coconut. Press in a buttered 8 x 8 pan.
Middle Layer
- Place all the ingredients in a mixing bowl. Beat until light and creamy. Spread on top of the nutty crust.
Top Layer
- Melt the chocolate and butter on low heat. Cool slightly. Pour over the second layer spreading it evenly on top. Chill in the refrigerator until all layers have set about 2-3 hours.
- For easier cutting, rinse a knife in hot water (just to get it a little hot) and then dry it quickly and use it for slicing. Repeat as needed for the rest of the slices.
Notes
Nutrition
Last updated on February 24th, 2024 at 11:09 am
I am OBSESSED with nanaimo bars! The first time I ate them I had to recreate but got lazy and just bought more- Now I have an amazing recipe to follow!
I have never had a Nanaimo bar (oddly) but yours are quickly convincing me I need to change that!
I've never had a Nanaimo bar before but am definitely drooling!
These Look so delicious! Stunning pictures as always!
I've never heard of these bars before… what a curious name for them! Either way, this no bake version looks simply delightful and will be a must try 🙂
naniamo bars are named after Naniamo B.C Canada – on the west coast of canada- vancouver island.- ~ina~
These look amazing!! Nanaimo bars can be hit or miss, depending on where you get them. Or so I've found anyways. I love the addition of ground almonds instead of graham crackers in these. I've never tried to make them myself, but will definitely try this recipe!
Wow, these look delicious!
I can't even tell you how delicious these look! I grew up in Vermont (also near Canada) but have never heard of these. Definitely trying my hand at making them dairy-free!
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
These are amazing! Love the use of nuts here.
These bars look amazingly delicious.Thanks for the recipe.
Nanaimo bars are my favourite!! My husband requests them at least once a month. This one looks perfect!! Trying out your version soon, thanks so much for sharing 🙂
These easy, no-bake nanaimo bars are simply irresistible. I can definitely see why one bite and you’re hooked.
I love no bakes recipes and can’t wait to try these….that vanilla custard.
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
So easy and so good! I love your helpful tips for success which removes my intimidation. Thanks for sharing!
We are so loving this recipe. The layers of flavor were a big hit with our family!
Is there a replacement for the coconut? My husband hates it.
Author
The coconut is part of the original ingredients in nanaimo bars. Perhaps you can try leaving it out but adjust the rest of the ingredients for that layer, if needed.