Nanaimo bars are my husband's favourite treat. If you have never tried one of these bad boys, my oh my I do feel sorry for you. With layer upon layer of butter and sugar they are definitely not healthy. Enter this recipe, Nanaimo bars recreated (adapted from here) Just as delicious but dairy, egg and (nearly) guilt free.
No-Bake Healthy Nanaimo Bars
Makes 12 Large Cups or 24 Small Cups
Bottom Layer
1 flax egg (1 tbsp ground flax + 3 tbsp warm water) - let stand for 5 min
1/2 Earth Balance Coconut Butter
1/4 c coconut sugar
5 tbsp raw cocoa powder, sifted
1 cup graham cracker crumbs
1/4 c almond meal (fine processed almonds)
1 cup shredded coconut
Prepare flax egg. Line muffin tin with liners. Melt butter in small saucepan over low heat, add coconut sugar and cocoa over heat and stir until smooth. Add flax egg and stir for 2 minutes. Turn off heat, add remainder of ingredients and stir to combine. Divide equally among muffin cups and press firmly into base of each cup.
Middle Layer
1/2 Earth Balance Coconut Butter + 1 tbsp
1 1/3 c coconut sugar
1 tbsp water
1 tsp vanilla
2 tbsp vanilla custard powder
Using mixer, cream 1/2 cup coconut butter and sugar. In a separate small bowl, melt 1 tbsp coconut butter. Add water, vanilla and custard powder. Whisk until well combined with no lumps. Add to creamed butter/sugar mixture and mix until well combined. Divide among muffin cups and spread until level in each cup. Place muffin tin in freezer while you prepare the chocolate layer.
Top Chocolate Layer
4 oz high quality bitter sweet chocolate
2 tbsp Earth Balance butter
Melt chocolate with butter in microwave in 30 second intervals, stirring after each 30 seconds until melted. Spread a thin layer on top of each muffin cup. Put back in freezer to firm up, about 10 minutes. Once firm, store in fridge.
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