A deliciously healthier twist on the Nanaimo Bar - dyed using organic spinach and using gluten-free ingredients. Egg-free option available.
Prep Time1hour30minutes
Total Time1hour30minutes
AuthorThe Inspired Home
Ingredients
Bottom Layer
1/2cupsalted butter
1/4cupsugar
5tbspcocoa
1egg beaten
1 1/4cupsgluten-free graham wafer crumbs
1/2cupfinely chopped almondsI buzzed mine quickly in the food processor
1cupcoconut
Second Layer
1/2cupsalted butter
2tbsp& 2 tsp whipping cream
1package GoBio organicgluten-free custard powder
1 1/4cupsicing sugar
1tsppeppermint extract or food-grade Essential Oil2 drops
3cupsof spinachjuiced
Third Layer
5squares semi-sweet chocolate1 oz each
2tbspsalted butter
Instructions
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.
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.
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).