THE REAL, ORIGINAL NANAIMO BAR MADE FAST AND EASY

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.

Mix together graham wafer crumbs, unsweetened coconut, and walnuts in a bowl and set aside.

In a pot on medium heat, add 1/2 cup of butter and 1/4 cup of white sugar and mix until melted.

Add 5 tablespoons of cocoa powder and mix well.

Whisk the egg and slowly add it to the mixture with the heat turned off to avoid cooking the egg.

Pour the chocolate mixture over the dry ingredients and mix well using a spatula or hands.

Press the mixture into a 9x9 inch cake pan lined with parchment paper and refrigerate for 1 hour.

Cream together 1/2 cup of room temperature butter and 2 cups of icing sugar until well mixed.

Add 3 tablespoons of cream and 2 tablespoons of custard powder and mix until fully incorporated.

Spread the buttercream mixture over the first layer and refrigerate for 30 minutes.

Melt 1 tablespoon of butter and 5 oz of semisweet chocolate in a double boiler over medium heat until smooth.

Pour the melted chocolate over the two layers and refrigerate for another 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens