Serves 1
Directions
- 1Add 1 cup of salted butter into a glass bowl.
- 2Get a double boiler ready with simmering water.
- 3Get your half cup of cocoa powder and half cup of white sugar ready.
- 4Get two large eggs ready.
- 5Melt the butter first on the double boiler.
- 6Whisk the butter until melted.
- 7Add in your half cup of cocoa powder and sugar.
- 8Mix it until all the sugar is dissolved, it should go from being clumpy to a smooth liquid.
- 9Pre-scramble your eggs up a little bit.
- 10Add it to your hot chocolate mixture and don't stop whisking, it should go from being a liquid to a thick mixture.
- 11Add one cup of almond flour.
- 12Add one cup of sweetened shredded coconut.
- 13Add three cups of graham cracker crumbs.
- 14Mix until everything's combined, it should go from being clumpy to a thick dough.
- 15Push this into a nice even layer in a pan with parchment paper.
- 16Let that cool down completely and we'll make the next layer.
- 17Add one cup of softened salted butter to a stand mixer.
- 18Whip that up a bit.
- 19Add just over a quarter cup of heavy whipping cream.
- 20Sift in one third cup of Bird's custard powder.
- 21Mix until it looks like a smooth and light yellow mixture.
- 22Slowly add three and a half cups of icing sugar.
- 23Whip it until it's nice and smooth and a little bit lighter in color.
- 24Spread the custard into a nice even layer and then put this in the fridge for at least half an hour.
- 25For the chocolate layer, get your double boiler going again.
- 26Add two cups of semi sweet chocolate.
- 27Add two tablespoons of butter.
- 28Melt the chocolate and butter on the double boiler.
- 29Drizzle it on somewhat evenly, so that you don't have to spread it out that much, and spread it with an offset spatula just nice and gentle.
- 30Let this completely set overnight and then I'll cut them into squares tomorrow.
Ingredients
- 1 cup butter
- 0.5 cup cocoa powder
- 0.5 cup white sugar
- 2 large eggs
- 1 cup almond flour
- 1 cup sweetened shredded coconut
- 3 cups graham cracker crumbs
- 1 cup butter
- 0.25 cup cream
- 0.33 cup custard powder
- 3.75 cups powdered sugar
- 2 cups semi sweet chocolate
- 2 tablespoons butter
Equipment
double boilerwhiskbowlapronforkspatulapanparchment paperstand mixersieveoffset spatula
Tips
- Don't burn the chocolate or it will cause the top of your Nanaimo bars to be crackly and hard to cut through. If there are some chunks, take it off the heat and let the residual heat do the work. If it's not shiny, it's burnt, don't use it. When drizzling the chocolate on top, do it evenly so you don't have to spread it out that much, and don't mix the custard and the chocolate layer, you want them to stay separate.
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