🇨🇦 A traditional Canadian Dessert: Nanaimo bars 🍁

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 8-inch square baking pan by greasing and flouring it or spraying it, then line it with parchment paper.

Melt 1/2 cup of butter in a medium pot over low to medium heat.

Add 5 tablespoons of granulated sugar, 5 tablespoons of sifted cocoa powder, and 1 teaspoon of vanilla extract to the melted butter; mix until smooth.

Remove from heat and slowly whisk in 1 beaten egg, then return to low to medium heat for about 2 minutes until smooth.

In a small bowl, mix together 2 cups of graham cracker crumbs, 1/2 cup of sweetened shredded coconut, 1/2 cup of chopped walnuts, and 1/4 teaspoon of salt.

Combine the crumb mixture with the chocolate mixture in the pot and mix well.

Press the crumb layer into the bottom of the prepared baking pan and chill in the fridge.

In a medium bowl, whisk together 2 cups of powdered sugar and 2 tablespoons of custard powder.

Add 3 tablespoons of heavy cream and 1/2 cup of softened butter to the powdered sugar mixture; beat until fluffy.

Spread the custard mixture over the chilled crumb layer and refrigerate for about an hour.

For the chocolate ganache layer, melt 2 tablespoons of butter, 2 tablespoons of milk, and 4 oz of semisweet chocolate in a pot until smooth.

Let the ganache cool for a few minutes, then spread it over the custard layer and refrigerate for another hour until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens