A fun twist on the standard Nanaimo bar! These bars have a creamy, naturally colored peppermint filling and are the perfect mint chocolate treat.
- 1/2 cup chopped walnuts
- 1 cup shredded coconut
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup coconut palm sugar*
- 3 tbsp cocoa powder
- 1 egg, beaten
- 1 tsp vanilla extract
Middle Layer – Filling
- 1/4 cup unsalted butter, softened
- 2 1/2 cups icing sugar *see notes
- 2 tbsp custard powder
- 2 tbsp milk, room temperature
- 2 tbsp spinach puree* or 2–3 drops green food coloring
- 1 tsp pure peppermint extract
- 4 oz chocolate, chopped
- 1 tsp unsalted butter
- Generously grease an 8×8 pan or line with parchment paper.
- In a medium sized bowl, mix together the walnuts, coconut and graham cracker crumbs. Set aside.
- In a medium sized saucepan, melt the butter, sugar and cocoa powder together. Stir until the mixture is smoothed, and then set aside to cool for 5 minutes before adding the vanilla and beaten egg.
- Mix the liquid ingredients with the walnut and coconut mixture and stir until completely coated. Press the mixture firmly into the bottom of the 8×8 pan and place in the refrigerator to set for 30 minutes.
- Cream together softened butter, icing sugar, custard powder and milk. If using spinach puree, add 1 tbsp at a time or until desired green color is reached. You may need to add more icing sugar to thicken the filling. Add in 1/2 to 1 tsp of peppermint extract.
- Spread the filling evenly over the top of the hardened bottom layer and place into the refrigerator for another 30 minutes.
- In a microwaveable bowl, melt together the chopped chocolate and butter. Heat in 30 second increments in order to avoid seizing. Spread the melted chocolate evenly over the pan and refrigerate once more, about 30 minutes.
- Cut into 16 bars and serve. Bars will keep in the fridge in an airtight container for up to 1 week, and in the freezer for up to 2 months.
- You may substitute regular granulated sugar for the coconut palm sugar.
- If you are not using the spinach puree to color your filling, you will need less powdered sugar. Start with 2 cups.
- Spinach puree: blend a handful of spinach with 1/4 of water until completely blended and there are no small bits visible. Use sparingly in the filling until the appropriate green color is reached.