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Mint Nanaimo Bars

Gluten-Free Mint Nanaimo Bars

A deliciously healthier twist on the Nanaimo Bar - dyed using organic spinach and using gluten-free ingredients. Egg-free option available.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Author The Inspired Home

Ingredients

  • Bottom Layer
  • 1/2 cup salted butter
  • 1/4 cup sugar
  • 5 tbsp cocoa
  • 1 egg beaten
  • 1 1/4 cups gluten-free graham wafer crumbs
  • 1/2 cup finely chopped almonds I buzzed mine quickly in the food processor
  • 1 cup coconut
  • Second Layer
  • 1/2 cup salted butter
  • 2 tbsp & 2 tsp whipping cream
  • 1 package GoBio organic gluten-free custard powder
  • 1 1/4 cups icing sugar
  • 1 tsp peppermint extract or food-grade Essential Oil 2 drops
  • 3 cups of spinach juiced
  • Third Layer
  • 5 squares semi-sweet chocolate 1 oz each
  • 2 tbsp salted butter

Instructions

  1. Bottom Layer: Melt first 3 ingredients on top of double boiler (if you don't have one, use a metal or glass bowl on top of a saucepan). Prepare crumbs, coconut, nuts in a metal or ceramic bowl (not plastic). Add egg (or egg substitute) and stir to cook or thicken. Remove from heat and combine cocoa into the dry mixture and press into an ungreased 8x8" pan (glass works the best). Put in freezer.
  2. Second Layer: Juice 3 cups of spinach into a glass measuring cup. Cream everything else (except peppermint extract) together carefully, beating with KitchenAid mixer or hand-mixer until light. Add spinach juice & peppermint extract and beat for another 1-2 minutes. Add second layer to pan & spread out to equal thickness with a spatula. Return to freezer.
  3. Third Layer: Melt all squares of chocolate with butter over low heat, stirring occasionally. Once cool but still liquid, pour over second layer and freeze or chill in the refrigerator.

Recipe Notes

To my egg-free friends, egg substitute can be used in this recipe as it is cooked.
If you are planning to eat them later (good luck), they can be kept in the freezer for up to 3 months. When using, slightly thaw them and cut with warm knife (run under hot tap water).