🎥 NANAIMO BARS - No-Bake Canadian Dessert Recipe | Rich, Creamy, Chocolatey Layers!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a rich texture while the milk + cornstarch mix is budget-friendly.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a deeper flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often lower in calories and pecans can be more affordable.

Melt butter in a saucepan over low heat, ensuring it doesn't boil.

Add granulated sugar and almond extract to the melted butter, mixing until the sugar dissolves.

Add cocoa powder to the mixture and stir until combined.

In a separate bowl, beat one egg until frothy; temper the egg by adding a small amount of the warm mixture to it, then mix back into the saucepan.

Stir the mixture until it thickens and becomes shiny.

Add cocoa powder, ground almonds, and crushed digestive biscuits to the thickened mixture and mix well.

Press the mixture into a 20x20 cm baking dish evenly using a spatula.

Refrigerate the first layer while preparing the second layer.

In a bowl, combine butter, vanilla extract, heavy cream, custard powder, and powdered sugar; whisk until smooth.

Spread the cream mixture over the first layer in the baking dish evenly.

Refrigerate the second layer while preparing the chocolate ganache.

Melt butter, dark chocolate, and milk chocolate together in a saucepan over low heat, stirring until smooth.

Pour the melted chocolate over the cream layer and spread evenly.

Refrigerate for about an hour until set.

Lift the bars out of the dish using the parchment paper.

Use a warm knife to cut the bars into squares, wiping the knife clean between cuts for neat edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens