No Bake Sugar-Free Nanaimo Bars {Nut Free, Low Carb}
No Bake Sugar-Free Nanaimo Bars are a decadent, delicious and sinless dessert that everyone will fall in love with! Low in carbs, gluten free, grain free, and nut free!
I have to be honest with you.
I am not Canadian and I’ve never had a “real” authentic Nanaimo bar.
Meaning, I’ve never tried one full of sugar and chocolate and creamy filling.
BUT I have seen a billion and one recipes for these bars and really wanted to try my hand at making a low carb and sugar free version.
I did a little research and discovered that the filling actually has something called custard powder in it.
Again something I’ve never seen in any store where I live so I adapted to what I thought would work about the same way.
If you too have never heard about or tried nanaimo bars, today is your lucky day! It also usually contains nuts in the crust base which I can’t use since my youngest has a tree nut and peanut allergy. I just adapted to try and get as close to a crunch as possible.
3 layers of crunchy bottom crust for the base, creamy custard filling in the center which is sort of a cross between buttercream frosting and a whipped cream frosting and finally topped with a layer of chocolate.
Not sure if the original is a no bake recipe but mine sure is and I am proud of that! No bake recipes are my jam. I love them! I need them in my life!
So what you don’t want to do is bring this to a party that might possibly have a Canadian who has many a time eaten authentic nanaimo bars and whose mother is a professional at making them.
Yep you don’t want to do that.
And of course this happened to me. And he ate it. And he said it was pretty much not like what “his mother” makes whatsoever. Hhmmphh.
But when he first saw them he recognized them as nanaimo bars so that counts for something!
This is also though, coming from a man who does not eat sugar free or gluten free or low carb in any way shape or form, ever.
BUT he ate it and he ate it down to the last crumb on his plate.
So he still liked it but……..not.like.his.mothers. Ho.Hum.
So if you make these awesome, tasty, terrific and perfectly acceptable replica of a nanaimo bar……
………….just don’t……….
give it to a Canadian man who might have a mother who has made them all the time and expects perfection.
Otherwise all those who are living sugar free and low carb and those like me who have children with tree nut and peanut allergies, YOU, you are the ones who will love this recipe. YOU are the ones who will rave about it and YOU are the ones I cherish opinions of.
So please make them and share what you think.
Brenda’s Notes:
- I didn’t have nor could I find, “custard powder” which is typically seen in the custard filling. If you have it you can remove the vanilla bean, arrowroot powder, sea salt and powdered milk and replace it with 4 tbsp of custard powder.
- Swerve sweetener is a granulated low carb sugar free substitute that I like to use to replace sugar in recipes. It is not as sweet as other sugar free subs so I also like to add some liquid stevia. If you use another granulated sugar free sub that just remove the stevia so your recipe doesn’t become too sweet.
- Kids and hubby approved! Little man with the nut allergy was sooooo happy he could eat these!
No Bake Sugar-Free Nanaimo Bars
Ingredients
Crust Base
- 1/2 cup butter unsalted, room temp
- 1/4 tsp sea salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Swerve sweetener
- 1 cup unsalted raw sunflower seeds
- 1/2 cup unsalted raw pumpkin seeds
- 1 1/2 cups unsweetened shredded coconut
Custard Filling
- 1/2 cup butter salted, room temp
- 1/2 cup heavy cream
- 1 tsp vanilla liquid stevia
- 1/2 cup Confectioners Swerve Sweetener plus 2 tbsp
- 1 vanilla bean pod split down middle and scraped inside
- 1 tbsp arrowroot powder or use cornstarch
- 1/2 tsp sea salt
- 3 tbsp powdered milk
Chocolate Topping
- 3.5 ounces 85% dark chocolate bars chopped
- 2 tbsp butter
- 1/2 tsp vanilla liquid stevia
Instructions
- Place all the ingredients for the crust into a food processor and process until combined well. It should be sticky.
- Line an 8 by 8 baking dish with parchment paper. Spray the paper with olive oil cooking spray.
- Press the crust base into the dish and press it evenly over the bottom of the dish.
- Prepare the custard filling by adding all ingredients into a stand mixer and blend until smooth.
- Spread this filling over the crust.
- Prepare the chocolate layer by melting the chocolate and butter in a bowl over simmering water or microwave for 30 seconds stirring until smooth and no lumps.
- Spread chocolate over the custard filling.
- Refrigerate at least 2-3 hours before slicing.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I already commented on this previously. As a Canadian, no, they weren’t like the original. But, I have to change my thoughts on this recipe. We put the Nanaimo bars in our porch, to stay frozen. We’ll, it’s been a mild winter, and they’re semi frozen. But, what I discovered, is, they get better with age! This will be my go-to recipe to keep my Husband from buying the sugar-laden ones in the stores. Thank you again!
Hi Brenda,
I am Canadian and live with a Nanaimo. Bar lover. I personally find them too sweet. I plan on making your recipe for Christmas and will post his response. Thank you for a healthier version of a Canadian favourite!
Jacqui
Thank you, I hope you love my version!!
Thank you for the recipe!! The base layer is amazing!!! Have you used this base layer as a crust for anything else?
I have a few pies that are no bake that have these ingredients.
Hey, just came across this recipe, as I am looking at different ways to make nanaimo bars. I am Canadian and have lived in the states, I’ve found that if you can’t find custard powder, you can substitute it out for french vanilla pudding mix (sugar free if needed) it works well in a pinch. I make mine by cooking a few egg yolks with a bit of cream. (You must temper the eggs, as you don’t want scrambled eggs!) It gives you an excellent custard taste that is spot on when it comes to authentic nanaimo bars.
Omg these are amazing – I used Birds custard Powder and lactose free whipping cream. Both my hubby and son loved them
Hi brenda! Just so you know, I AM a canadian! Lol and im super excited to try out a part of your recipe. I myself do not have any allergies so im not worried about the crust and Nanaimo bars are the only time I’ll willingly eat cocounut anything. And I know i’ll be blasphemous to say this but; Nanaimos are just to sweet. And as much as i love them, im not a sweet till my teeth rot kind of gal. I just figured i’d let you know i’ll be trying out your “custard” with some of the other tweaks ive made to the recipie. Im also thinking of using tapioca powder for a settiing agent to cut out more sugar. ( can you tell i have a not so sweet tooth?) Lol wish me luck and ill keep you posted.
Custard powder is to the English what we call pudding and pie filling mix, of the Jello variety.
These are so amazing. I mean.. so good. I didn’t use custard powder. I used the recipe exactly as you have it. Was very easy to make and oh man.. soooooooooooooooo good! I’m having to fight the urge to just sit and eat it all…
Thank you!
These look pretty damn good! I am a Canadian married to a Nanaimo Bar loving husband. I’ve tried a few healthy versions and while they didn’t pass a perfect, they were dam delicious and he didn’t seem to mind – funny how that works!? Lol. I’d love to try this version though. Definitely on my to-make list 🙂
Check any international or asian grocer for custard powder. Most carry British or Dutch foods and custard powder is a staple, (if you have a Dutch Bakery near you, they’ll have it too).
hi Brenda I know I promised you an earlier feedback on this recipe but due to sickness of my granddaughter I was busy looking after her 10 month old daughter our great granddaughter but finally got them made for Christmas……..I made this recipe along with my usual original recipe for my husband and guests as I have done for some 46 years….,.,..at first bite I was not sure if I was going to like the bottom layer but with a couple more bits I was in love……..I did put in more liquid stevia in the center as I am used to the very sweet original recipe………during one of these visits a friend got into my nanimo bars ( your recipe) and after eating a couple of them told me I was the best nanimo bar maker ever and I had to tell her she was eating ones for me …………she could not believe me till I gave her a piece of the original ones…………both of us agreed that you have gotten this recipe 98% to the original recipe………thanks a million from the bottom of my heart and stomach………love love love them………by the way I am 3rd generation Canadian……..Edna Midland Ontario Canada
THANK YOU SO MUCH FOR SHARING! I’M THRILLED TO HEAR THIS!!!
Hi Brenda, Just found your site today. Day #2 of my sugar free detox. Boy am I thrilled to see this delicious bar recipe here :). I ordered the custard powder on amazon for $6.00. I also ordered the liquid Stevia you love. Excited to create some new habits. I was having a tough morning ( coffee with no sugar) and decided to check for help online…and there you were!
Thank you!
Glad you found me! I love the hazelnut flavored liquid stevia in my coffee, so good! But I drink it without as well, you do get used to it. Just focus on one day at a time. You can do anything for one day.
I’m VERY interested in making these as I am Canadian, have had the authentic ones in the past, and loved them but now I live the sugar free lifestyle. The custard powder isn’t sold in the states. You would either have to go to Canada or you could try online.
Thanks Kristina, hope it lives up to your expectations.
Could you used 1 1/2 cups of nuts instead of the seeds if you don’t have a nut allergy? It looks delicious!
yes that would work
LOL! I agree with Charolotte! Very Cute! By the way, these look and sound awesome!
thank you!
Hey Brenda, you might want to reread your last sentence under note. Haha!! Cute!!
I will forever thank you for catching that, so embarrassing!
I love this! Looks so good. I was wondering though if instead of the milk powder could I use coconut milk powder for this?
Never knew about coconut milk powder, sounds good, let me know if you do!