A Vancouver Island Classic Recipe You’ve Never Heard Of

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.

Prepare an 8x8 pan for the dessert.

Crush graham crackers, slithered almonds, and coconut until they are about the size of sesame seeds.

Melt butter in a double boiler over low heat.

Add granulated sugar and cocoa powder to the melted butter and stir until dissolved.

Beat an egg in a bowl until well mixed.

Temper the egg by gradually adding the hot mixture to it while whisking.

Combine the tempered egg with the chocolate mixture until smooth and shiny.

Pour the chocolate mixture into the prepared pan and press it evenly into the bottom.

Beat room temperature butter in a bowl, then add heavy cream and confectionary sugar.

Mix in vanilla flavored custard powder and beat until light and fluffy.

Spread the custard mixture over the chocolate base evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens