This creamy, chocolatey treat’s origin is elusive and claimed by many as their own, but what we do know that Nanaimo Bars originated in Nanaimo, British Columbia. If you’re interested in the facts and fables of this slice of heaven, you can read all the conjecture over at Wikipedia.
They make great Christmas gifts, and making a double batch is a very a good idea 🙂
Nanaimo Bars
Yield: 16 two-inch squares
—Bottom Layer (cookie dough)
1/2 cup grass-fed butter, softened
1/4 cup coconut sugar
5 tablespoons unsweetened cocoa powder
1 pasture-raised egg, beaten
1-3/4 cups Shortbread Cookie crumbs
1 cup flaked unsweetened coconut, ground in food processor
1/2 cup almonds, ground in a food processor
In the top of a double boiler, combine butter, sweetening, and cocoa powder. Stir occasionally until melted and smooth. Beat about half the chocolate mixture into the egg—a little at a time, very slowly—stirring until thick, 2 to 3 minutes. Remove from heat and mix in the cookie crumbs, coconut, and nuts. Press into the bottom of a parchment paper-lined 8×8 inch pan. Chill to set.
—Middle Layer (vanilla cream)
1/3 cup grass-fed butter, softened
3 tablespoons grass-fed heavy cream
2 tablespoons grass-fed cream cheese
1 cup coconut sugar
1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
For the middle layer, cream together the butter, heavy cream and cream cheese until light and fluffy. Mix in the powdered sweetener and flavoring oil until smooth. Taste. Add another drop of oil—but be careful, it is very potent. Spread or use zig-zag piping to cover the bottom layer in the pan. Chill to set.
—Top Layer (chocolate ganache)
1/4 cup grass-fed whipping cream
2 oz./55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
(Alternate: 11 pieces Scharffen Berger 99% cacao Baking Chocolate Squares)
2 tablespoons coconut sugar, blended at high speed until powdered
While the second layer is chilling, melt the chocolate in the microwave. Whip in the cream until the ganache is a good consistency to pipe. Pipe warm—not hot—ganache over the chilled bars. Let the chocolate set at room temperature before cutting into squares. Richness alert—Cut squares no bigger than about two inches square. Refrigerate after cutting.
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Tools
8×8-inch pan
Parchment paper
Pastry bag for piping
(or use a heavy zip lock bag with one corner clipped)