Nanaimo bars... ricetta semplice, veloce e senza forno!

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.

Melt 115 grams of butter in a saucepan over low heat.

Once melted, gradually add 30 grams of unsweetened cocoa powder, sifting it to avoid lumps, and mix with a whisk.

After the cocoa is fully dissolved, add 50 grams of granulated sugar and mix until completely dissolved, about 2-3 minutes.

Add 1 lightly beaten egg in a steady stream and mix well.

Return the mixture to the heat and stir for a couple of minutes until it thickens slightly.

Remove from heat and transfer the mixture to a glass bowl.

Add 200 grams of crushed chocolate biscuits to the bowl and mix with a spatula.

Incorporate 65 grams of shredded coconut and 50 grams of roughly chopped peanuts into the mixture.

Prepare a 20x23 cm square baking dish lined with parchment paper and press the mixture into the bottom using a glass or similar object.

Refrigerate the base for at least 30 minutes to 1 hour, covering it with plastic wrap.

In a stand mixer, beat 60 grams of room temperature butter until creamy.

Add 2-3 tablespoons of cream, 0.5 teaspoon of vanilla extract, and gradually mix in 230 grams of powdered sugar.

Finally, add 20 grams of vanilla pudding mix and mix until solid.

Spread the creamy mixture over the chilled base evenly and return it to the refrigerator.

For the topping, melt 100 grams of dark chocolate with 15 grams of butter, either in a double boiler or microwave.

Once melted, pour the chocolate over the dessert and spread it evenly.

Return the dessert to the refrigerator until the chocolate sets, but not too long to avoid cracking.

Once set, carefully remove the dessert from the dish using the parchment paper.

Cut into desired portions, aiming for about four pieces, with a clean and decisive cut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens