How To Make Nanaimo Bars- The Scran Line

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.

Add a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl isn’t touching the water. Add the butter, sugar and cocoa powder. Stir until the ingredients are melted and combined. Add the egg while stirring and continue mixing. The mixture will instantly thicken. Continue mixing for 30-60 seconds. Take off the heat.

Add the digestives, coconut and slivered almonds to the bowl of a food processor. Blitz until all the ingredients reach a fine crumb. Pour the mixture into the chocolate mixture and use a spatula to stir until well combined.

Add the mixture to a lined 20 x 20cm square baking tin. Using clean hands, pat the mixture down firmly in the bottom of the tin and place in the fridge.

Add the butter, cream, custard powder, powdered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to mix until well combined. About 2-3 minutes. Add the mixture to the baking tin and use a spoon to spread evenly. Place back in the fridge.

Add the cream and chocolate to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Pour over the chilled tin and spread around evenly. Chill for a final 1 hour and then use a large knife to slice into 3 x 3 squares before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens