Nanaimos–A Daring Baker challenge

Nanaimos=Canadian for bliss

No one was more delighted than me to see this month’s DB pick!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and

A dear friend kicked off my Nanaimo obsession during my Berkeley days. They were uber addictive, and the joke with my roommates was that one of us would creep to the freezer in the middle of the night, grab one and scurry away…and then creep back 30 seconds later and grab another. So Michelle, Adrien and Hayley–these babies are for you! Come raid my freezer.

Good thing for me that these were pretty easily gluten-freeable, but I’m also menos dairy, eggs, corn, soy and most importantly, sugar. I made a version last year and they were good–I like these even better.

So this is my grain and sugar free, vegan and massively delicious new and improved version. They do not taste just like nanaimos, but they are luscious.

One word of warning–they’re dense. As in like, very, very rich. And so a small piece does wonderfully, or at least it would if I didn’t go back for the 2nd small piece…and the 3rd…

2 cups almonds
¾ cup walnuts
½ tsp stevia powder
¼ cup agave
2 T water
1 tablespoon whole chia seeds
1 cup unsweetened coconut
½ tsp salt

2 cups raw cashews and macadamias
2 teaspoons whole chia seeds
pinch stevia
1 Tablespoon vanilla extract (or more
1.5 cups water
.5 cup agave nectar

8 oz chocolate mass (unsweetened)
¼ cup cashew mac butter
1 cup agave
2 tsp stevia powder
2 Tablespoons mesquite or carob powder
½ tsp vanilla powder

For the base: soak chia in the agave. pulse nuts in the food processor, add in the wet and pulse until combined. Press down into 2 lined 8X8 pans (or a 9X11). Bake at 350 until starting to brown. Allow to cool or put in the freezer

For filling: I put all in the vitamix and throughly blitzed. With a normal blender, you’d absolutely have to soak the nuts. Pour on top of the base, and freeze until hard

For the topping: melt the chocolate, add in other ingredients and whisk very thoroughly until well blended. Pour mix quickly onto of frozen filling, and smooth down with out making a mess.

Store in the freezer, chop with a very sharp knife once hard. Enjoy! I’ve only had them straight from the freezer, I do think they’d ooze at room temp.

Please do check out the other DB Nanaimo masterpieces!

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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5 Responses to Nanaimos–A Daring Baker challenge

  1. Lauren says:

    Full-on Nanaimos (I would think you would need to be in BC for that ;D) or Nanaimo-inspired, yours look fantastic! I knew you could alter the recipe just right! Gorgeous job!

  2. Natalie says:

    You did a wonderful job on your Nanaimo bars. You filling turned out as thick and full as mine did…and oh so yummy.

    Natalie @ Gluten A Go Go

  3. Pingback: To 2011 | Gluten Free Goodness

  4. Christine says:

    These look heavenly! I love Nanaimo Bars – the planet organic health food store by my house usually has them, but are quite expensive and full of sugar. Thanks for sharing!

    Stupid question: what exactly are chia seeds?

  5. Hi Christine,
    Not a stupid question at all. Here’s more on chia

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