Nanaimo Bars - An Easy Treat

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.

Line an 8-inch square cake tin with parchment paper.

Blitz graham crackers in a processor to make crumbs; measure 210 grams (1 and 3/4 cups).

In a bowl over barely simmering water, melt 113 grams unsalted butter, 50 grams caster sugar, and 32 grams cocoa powder, stirring until combined.

Whisk in 1 medium egg gradually to cook it through.

Remove from heat and stir in the graham cracker crumbs, chopped almonds, and shredded coconut until fully combined.

Press the mixture into the bottom of the prepared cake tin evenly and compact it.

Chill the base in the fridge for about 30 minutes to firm up.

Mix 18 grams custard powder, 113 grams softened unsalted butter, and 40 milliliters double cream together using a hand mixer.

Gradually add 220 grams icing sugar to the mixture until well combined.

Spread the filling evenly over the chilled base and return it to the fridge for about 1 hour to firm up.

Melt 113 grams semi-sweet chocolate and 28 grams unsalted butter in a bowl over hot water, stirring until combined.

Let the melted chocolate cool slightly, then pour it over the filling and spread evenly.

Chill the bars for about 10 minutes to firm up the chocolate.

Remove the bars from the tin and cut into pieces before the chocolate fully sets to prevent cracking.

Return the cut bars to the fridge to chill further until the chocolate is fully set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens