These gluten free Nanaimo Balls are the result of a challenge I accepted; turn Nanaimo bars into balls for a holiday treat. I've made many variations of Nanaimo bars over the years so it sounded like fun. It was more work than I thought but it was a nice way to spend time with friends.
Shortbread and gingerbread and sugar cookies are popular holiday favourites. If you're looking for a new holiday tradition or you just like to think outside the box, this is the recipe to try.
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Ingredients
To make my recipe for bars into Nanaimo balls I needed twice as much chocolate to coat them all. If making truffles or chocolates sounds like fun this is the same idea.
- cocoa powder, coconut and pecans - mandatory for the classic bottom layer
- gluten free graham-style crumbs - I used Kinnikinick brand Graham style crumbs
- vanilla instant pudding - the modern replacement for Bird’s custard powder
- semi-sweet chocolate chips - a pantry staple for bakers
- Optional garnish - crushed gluten free candy canes
See recipe card for exact amounts.
Instructions
To make traditional Nanaimo bars into balls I started with the rich buttery filling then wrapped it with the chocolate-coconut crumb base. The final step, dipping them in chocolate, is messy but fun.
Substitutions: Custard Powder vs Vanilla Pudding
Bird's Custard Powder is the traditional ingredient used to make the center layer of Nanaimo bars. It was invented as an egg free substitute for custard more than 100 years ago. It has always been gluten free and is still available in the baking section of most grocery stores.
Custard powder is something that could be in your cupboard for a long time. The modern substitute is vanilla pudding mix. It is also gluten free, easy to find and comes in a single-use package.
Chocolate - Semi-sweet chocolate chips can be replaced with chocolate baking squares which are meant to be melted.
Variations
Variations of traditional Nanaimo bars always vary the flavour of the filling. Do that with the filling in this recipe with any variation you find scrolling the internet. Poplar ones are peanut butter, mint, chocolate, coffee and raspberry.
- Mocha Variation: Dissolve 3 teaspoons instant coffee in 1 tablespoon boiling water and add to filling.
- Orange Variation: Add 1 tablespoon Grand Marnier and 1 teaspoon finely chopped orange zest to filling.
- Ice Cream Variation: I seem to attract food challenges to I have a recipe for Nanaimo Ice Cream Bars too.
Equipment
This is another recipe where you will use portion scoops. Buy a set of three and you'll use them over and over.
Storage
Nanaimo balls will keep in the fridge, in an airtight container, for two weeks.
Top Tip for Holiday Baking Projects
Creating fun food traditions can help lessen the disappointment that happens for everyone who lives gluten free. Whether you make Nanaimo Balls, decorate Ninja-bread men or simply add sprinkles to no-bake cookies, the important part is doing it.
Gluten Free Nanaimo Balls
Equipment
- portion scoops set of 3
Ingredients
CRUMB COATING (base layer from a traditional recipe for Nanaimo Bars)
- ½ cup butter
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoon cocoa powder
- 2 cups gluten free graham-style crumbs
- 1 cup shredded coconut
- ½ cup chopped pecans
BUTTER FILLING
- ¼ cup butter , room temperature
- 2 cups icing sugar
- 2 tablespoon milk
- 2 tablespoon vanilla instant pudding
CHOCOLATE COATING (the balls need double the amount used in a Nanaimo Bar recipe)
- ¾ cup semi-sweet chocolate chips or 5 oz semi-sweet chocolate
- 2 tablespoon butter
Optional garnish
- crushed gluten free candy canes
Instructions
CRUMB COATING
- In a medium pot over low heat combine butter, sugar, egg, vanilla and cocoa powder. Stir until it is an even mixture and slightly thickened, about 5 minutes.
- Add the Graham style crumbs, coconut and pecans. Stir to combine. Set aside.
BUTTER FILLING
- In an electric mixer combine butter, icing sugar and milk until smooth.
- With a 1 tablespoon size scoop make balls smooth buttery filling. Make 24-26 balls.
- Scoop out 1 tablespoon of filling and roll into balls. Place onto a wax paper lined baking pan. Set in freezer for 15 minutes.
- Remove from the freezer 6 at a time to coat with the crumb mixture. Using your hands put 1 ball into the crumb mixture bowl and press a small amount of the mixture into the ball completely covering it. Put the completed balls back in the freezer while you finish this process.
CHOCOLATE COATING
- Break chocolate into a bowl just large enough to hold it. Microwave on high for 1 minute. Stir then add butter. Microwave on high for 30 seconds. Stir vigorously to see if it is all melted. Repeat until chocolate mixture is smooth being careful not to burn the chocolate. Do not heat for more than 30 seconds at a time.
- Using wooden skewers or chocolate dipping tools carefully dip balls into the chocolate one at a time. Lift the ball out and let the excess chocolate drip back into the bowl. Place the ball onto a wax paper lined tray or baking pan.
- Immediately sprinkle with crushed candy canes or any decoration you want. When all the balls are coated, refrigerate until firm.
Notes
Nutrition
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Cinde Little
This was a fun project and the Nanaimo Balls were as delicious as you would expect!