clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


Traditional Nanaimo bars have a chocolate cookie crumb crust, a vanilla cream centre, topped with milk chocolate. My version is made from scratch, so there is no need to run to the grocery store and pick up chocolate wafers, nor custard powder, before making this deliciously rich treat. The combination of mint and dark chocolate make this rich cookie bar a delicious after dinner treat, that you can make ahead and have ready when unexpected company knocks on the door.




  • ½ cup butter, softened
  • ½ cup brown sugar, packed
  • 1 ½ cups flour, organic whole wheat
  • ¼ cup flax seed, freshly ground
  • ½ cup  cocoa powder


  • ½ cup butter, softened
  • 2 cups of icing sugar, sifted
  • 2 tbsp. tapioca starch
  • 1 tbsp. potato starch
  • 1 tsp vanilla extract
  • 3 tbsp. heavy cream
  • 1 1/2 tsp peppermint extract
  • 2 tsp. India Tree natural food colouring, yellow (optional)
  • 1 ½ tsp. India Tree natural food colouring, blue (optional)

Chocolate Topping

  • 4 ounces of Dark Baking Chocolate, melted
  • 1 tbsp coconut oil
  • 4 ounces of White Baking Chocolate, melted
  • 1 tbsp coconut oil



  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.


  • These are good make ahead bars. To save them for later, you can cover them with heavy plastic wrap, right in the glass pan, and store them in your freezer up to 3 months. Thaw for 2 hours before cutting. Don’t warm to room temperature before cutting, but cut them into bars while they are still chilled.


  • Calories: 5770
  • Sugar: 454
  • Sodium: 218
  • Fat: 333
  • Saturated Fat: 203
  • Unsaturated Fat: 106
  • Trans Fat: 8
  • Carbohydrates: 681
  • Protein: 52
  • Cholesterol: 580
Recipe Card powered byTasty Recipes