Nanaimo Bars | John Dengis

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.

Set up a double boiler on the stovetop and melt the butter in it.

Add white sugar and cocoa powder to the melted butter and stir until completely mixed.

Add one beaten egg and stir with a whisk until the egg is mixed and the mixture thickens.

Remove the mixture from the stovetop and add graham cracker crumbs, shredded coconut, and chopped peanuts; mix well.

Line a 9x9 inch baking pan with parchment paper and pour in the base layer mixture, spreading it evenly and compressing it.

Put the pan in the fridge to cool.

In a large mixing bowl, add butter, custard powder, and icing sugar; mix into a fluffy icing using an electric mixer.

Remove the base layer from the fridge and spread the icing evenly over it; return the pan to the fridge.

In the double boiler, add butter and blocks of semi-sweet or unsweetened chocolate; heat until melted and smooth.

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

Leave in the fridge overnight to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens