Matcha Nanaimo Bars | Unique Twist On a Classic Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Line a 9x13 inch pan with parchment paper.

Melt coconut oil in the microwave.

Crush gingerbread cookies in a ziplock bag into fine crumbs.

Add fine shredded coconut, walnuts, cocoa powder, and sugar into the crumbs and mix.

Add melted coconut oil and an egg to the mixture, then mix until fully incorporated.

Press the mixture firmly into the prepared pan and refrigerate.

In a stand or hand mixer, cream room temp butter and custard powder until fluffy.

Add powdered sugar in two batches until fluffy, then add vanilla extract and slowly add in the milk while mixing.

Spread the custard filling evenly in the pan and refrigerate.

Bloom gelatine by adding water into it, stirring, and setting aside.

Heat milk in a small saucepan until simmering, then add in the bloomed gelatine and mix.

Whip egg yolks together with sugar until pale, then slowly drizzle in the hot milk while mixing to avoid scrambling the eggs.

Mix water and matcha powder in a bowl until dissolved, then pour into the egg mixture.

Whip heavy cream until stiff peaks form, then fold it into the matcha mousse base until smooth.

Pour the matcha mousse mixture onto the custard filling and smooth it out, then refrigerate.

Melt coconut oil and dark chocolate in the microwave in 25-second increments, stirring until fully melted, then let cool.

Pour the melted chocolate mixture over the mousse layer, spread it, and refrigerate until set.

Cut into desired size and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens