Filling

1. In a small dish, with a fork, mix potato starch, tapioca starch and vanilla and peppermint extracts together until well blended.
2. In a separate mixing bowl, cream together butter and icing sugar, ½ cup at a time.
3. Add heavy cream and beat until smooth and light.
4. Add in the starch-extract mixture and beat well.
5. Add the India Tree natural food colouring ½ tsp at a time until you have the minty green colour that you prefer, and mixture is light and fluffy.
6. Refrigerate until filling is solid – about 1 hour.

Chocolate topping

1. Melt 4 oz of dark chocolate with coconut oil in a double boiler.
2. Melt 4 oz of white chocolate with coconut oil in a double boiler.
3. Keep chocolate separate until ready to top Nanaimo bar.
4. Spread the dark chocolate first on 2/3rd of the Nanaimo bar. Spread with a spatula until the top is smooth and even.
5. With a clean spatula spread the white chocolate on the other third of the Nanaimo bar.
6. Take a fork and draw it through the surface of the chocolate to draw the white chocolate into the dark chocolate making decorative pathway. Continue using the fork to swirl the two chocolates together and add interest to the top of the bar. Less is more, don’t overdo.
7. Chill for 1 hour.
8. Score the bars completely through the top chocolate layer to make them easier to cut. At this point you can cut the bars and move them to a serving plate or a cookie tin.
9. Serve immediately or keep them refrigerated.