Chocolate Custard Nanaimo Bars Are Making Everyone's Jaw Drop

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob powder is a healthier alternative with a similar flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option while maintaining richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate reduces sugar while enhancing flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Prepare an 8x8 inch baking dish by lining it with parchment paper.

Measure out 180 grams of gluten-free graham crackers or about 1.5 cups, and grind them in a food processor until fine.

Add 1/2 cup raw sliced almonds and 1/2 cup unsweetened shredded coconut to the food processor and mix until well combined.

Transfer the mixture to a mixing bowl and set aside.

In a double boiler, add 5 tablespoons of cocoa powder and 1/2 cup of butter, then add 1/4 cup of coconut sugar.

Place the double boiler on the stove and simmer until the mixture is smooth, stirring well to dissolve the sugar.

Crack an egg into a bowl and whisk it, then temper the egg by slowly adding a quarter cup of the chocolate mixture while whisking continuously.

Pour the tempered egg mixture back into the chocolate mixture and cook over low heat for another 2 minutes while whisking.

Pour the chocolate mixture into the graham cracker mixture and blend until fully combined with no dry spots.

Press the bottom layer into the prepared baking dish using your hands and a flat-bottomed glass to compact it, then refrigerate for at least 1 hour.

For the custard layer, cream together 1/4 cup of butter and softened cream cheese in a bowl.

Add 2 tablespoons of custard powder, 3 tablespoons of heavy whipping cream, and a splash of vanilla extract, mixing well.

Gradually add 3/4 cup of powdered sugar, mixing in halves and scraping down the sides as needed until smooth.

Spread the custard mixture evenly over the chilled bottom layer and refrigerate for at least 1 hour.

For the top layer, break up semi-sweet chocolate and melt it in a double boiler with a little butter, adding more butter if it gets too thick.

Drizzle the melted chocolate over the custard layer and spread it out evenly with a spatula.

Cooking Techniques

Equipment Needed

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Dietary

Allergens