Nanaimo Bar Recipe | Canadiana

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is caffeine-free and lower in calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness and is dairy-free.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content while maintaining sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and may be healthier.

Set up a double boiler with a pot over boiling water.

Mix 1/2 cup of butter or margarine, 1/4 cup of white sugar, 4 tablespoons of cocoa powder, and 1 egg in the double boiler until it reaches a custardy consistency.

Add 1/3 cup of chopped walnuts, 2 cups of graham cracker crumbs, and 1 cup of shredded coconut to the mixture; stir until combined.

Press the mixture into the bottom of a baking pan evenly for the first layer.

For the second layer, cream together 2 tablespoons of Bird's vanilla custard powder, 1/4 cup of non-dairy butter, 2 cups of icing sugar, 3 tablespoons of milk, and a splash of vanilla.

Spread the custard mixture over the first layer in the baking pan.

For the third layer, melt 4 pieces of unsweetened Baker's chocolate and 1 tablespoon of butter in the double boiler.

Drizzle the melted chocolate over the second layer and refrigerate until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens