Decadent and Luscious Nanaimo Bars | Three-layer dessert

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.

Combine 1/2 cup unsalted butter, 40 grams granulated sugar, and 6 tbsp Dutch cocoa powder in a mixing bowl.

Place the bowl on top of a double boiler and stir until melted and smooth.

Add 1 egg and stir for about 3 minutes until the mixture thickens.

Add 1 teaspoon vanilla extract and stir.

Mix in 175 grams graham cracker crumbs, 85 grams coconut flakes, and 75 grams chopped almonds until well combined.

Butter a 9-inch square baking pan and line it with parchment paper, allowing two sides to hang over.

Pour the crust mixture into the pan and spread evenly, pressing it down firmly.

Bake for 10 minutes in a preheated oven at 375°F and allow to cool to room temperature.

Combine 1/2 cup room-temperature unsalted butter, 2 tablespoons vanilla custard powder, and 3 tablespoons heavy cream in a bowl and cream together.

Add 150 grams icing sugar and mix until smooth.

Spread the creamy custard filling on top of the cooled crust.

Chill in the refrigerator for 1 hour to harden the filling.

Combine 200 grams semisweet chocolate and 4 tablespoons unsalted butter in a mixing bowl over a double boiler and melt together.

Once smooth, pour the chocolate over the custard filling and spread evenly.

Refrigerate to harden the chocolate layer.

Lift the bars out using the parchment paper and slice into rectangles with a hot knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens