Never Heard of Nanaimo Bars? Now You Will Never Forget About It

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.

At low heat, melt the butter.

Off heat, add the sugar, cocoa powder and salt.

Add the beaten egg.

Back at low heat, whisk until the mixture thickens.

Off the heat, immediately add the crushed roasted almonds, the graham cracker crumbs and the unsweetened coconut.

Put the mixture in an 8-inch pan, that was previously buttered and lined with parchment paper.

Press until you get an even layer.

Refrigerate.

In a stand mixer fixed with a paddle attachment, cream the butter and custard powder.

When it is light and fluffy, add the sifted powdered sugar.

When it is homogeneous, add the cream (if it is too thick you can add a bit more).

Transfer in the pan over the bottom layer.

Make it smooth and even.

Refrigerate 30 minutes.

In a water bath, melt the chocolate.

Add the butter.

Pour over the filling layer.

Smooth it out.

Refrigerate 15 minutes.

Take it out of the mold.

Cut nice squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens