How to make really good nanaimo bars (easy and no bake)| Desserts from around the world (Canada)

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.

Crush biscuits until finely crushed using a food processor or by hand.

Line a 19 cm baking dish with parchment paper.

In a double boiler, combine 105 grams of butter, 50 grams of sugar, and 5 tablespoons of cocoa powder; melt until homogenized.

Stir in 1 egg and cook for 2-3 minutes until the mixture thickens.

Remove from heat and mix in 200 grams of crushed biscuits, 100 grams of desiccated coconut, and 50 grams of chopped almonds until well combined.

Press the mixture tightly into the lined baking dish and refrigerate for 10 minutes.

For the custard icing, whisk together 100 grams of softened butter, 3 tablespoons of custard powder, and 4 tablespoons of heavy cream until light and fluffy.

Gradually add 250 grams of icing sugar and mix until smooth and thick.

Spread the icing over the first layer gently to avoid crumbs and refrigerate for another 10 minutes.

For the chocolate ganache, melt 150 grams of dark chocolate and 50 grams of butter in a microwave for 20-30 seconds or in a double boiler until smooth.

Spread the ganache over the chilled layers and refrigerate for at least 2 hours until set.

Remove from the dish using the parchment paper and trim edges if necessary before cutting into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens