Nanaimo bars are Canadian classics that hail from Nanaimo, British Columbia.  Traditional recipes for the layered bars included a cookie crumb crust and a buttery custard filling, but today’s recipe that is found in Bob’s Red Mill Everyday Gluten-Free Cookbook from Camilla V Saulsbury, a Canadian herself, modified the recipe to include the ancient grain, amaranth.  I have given you a few other amaranth recipes before, but if you’ve forgotten the benefits of amaranth, find them HERE.

Follow the recipe below for a modern version of Nanaimo Squares!

Bottom Layer:

1/4 cup warmed coconut oil

1/3 cup unsweetened cocoa powder

1/4 cup maple syrup or liquid honey

1 tsp vanilla extract

1 1/2 popped amaranth (see below for instructions)

1 1/2 cups unsweetened finely shredded coconut 

Nanaimo Squares Ingredients

Pop amaranth by heating a large dry skillet over medium-high heat.  Add 1 TBSP amaranth and vigorously shake the pan for 12-18 seconds or until the seeds have popped.  They should begin to pop within a second or two after being added to the pan.  Watch closely, as the amaranth will burn quickly once it has finished popping.  Immediately transfer the popped seeds to a medium bowl to cool.  Continue popping until desired amount is reached.  Store in an airtight container or ziplock bag at room temperature for up to a week.

Middle Layer: 

1 cup unsweetened almond butter

1/4 cup milk 

1 TBSP melted coconut oil

1 tsp vanilla extract

Top Layer:

2/3 cup semisweet chocolate chips

2 TSP coconut oil

Kernel of Popped Amaranth

Popped Amaranth

For the bottom layer:

In a medium saucepan, melt coconut oil over low heat

Whisk in cocoa powder and maple syrup or honey until blended and smooth

Remove from heat and whisk in vanilla

Stir in popped amaranth and coconut until well coated

Adding the amaranth and coconut flakes

Popped Amaranth and Coconut Stirred into coco mixture

Line a 9×9 pan with parchment paper and let the paper overhang and press mixture firmly into pan

Cover and refrigerate for 30 minutes, or until firm

For middle layer:

In a medium bowl, using an electric mixer on low speed, beat almond butter, milk, coconut oil, and vanilla  for 1-2 minutes or until somewhat blended

Beat on medium to high speed until smooth and spreadable

Spread over chilled bottom layer

Cover and refrigerate for 1 hour, or until firm

For the top layer:

Place chocolate chips and coconut oil in a heatproof bowl that is set over a saucepan of simmering water

Stir until melted and smooth

Spread over chilled middle layer

Refrigerate for 10-15 minutes, or until chocolate is set

Using parchment paper overhang, lift layers from pan and cut into 16 squares

Place squares on a plate and refrigerate for at least an hour or until very firm

(I refrigerated my cut squares overnight in the pan and they still started to crumble and fall apart, so just be aware they may not stay together!)