How to make Nanaimo Bars | No bake | Serves 12-16

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.

Begin by tossing vanilla extract, sea salt, granulated sugar, cocoa powder, and melted butter into a bowl and stir until it resembles melty chocolate.

Add ground almonds, dedicated coconut, and crushed graham crackers (or crushed digestive biscuits) to the bowl and stir until it forms a crumbly mixture.

Pour the crumbly mixture into an 18x8 cm (7x7 inch) baking tin and press it down firmly, even though it may still crumble a little.

Set the base aside and prepare the filling by combining custard powder, powdered sugar, and butter in a bowl; whisk to break up the butter.

Gradually add heavy cream, 2 tablespoons at a time, whisking until the mixture resembles soft butter.

Finish the filling by adding vanilla extract and salt, then whisk before spooning it into the center of the baking tin.

Smooth the filling from the center outwards to the edges to keep the layers even and avoid mixing with the base.

Melt chocolate and butter together until smooth, then pour over the filling and shake the tin to spread it evenly.

Refrigerate for several hours, preferably overnight, before slicing with a warm knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens