Hello, readers.

Here is a somewhat vegan, totally gluten-free, not too sweet variation on a canadian classic1 called, NANAIMO BARS, what I concocted with the help and suggestions of a friendly Canadian lady person.

Nanaimo bars being a three-layered stack of delicious equal parts crumbly, creamy, and chocolatey.
 
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a recipe for nanaimo

 

LAYER 1: the crumbly bottom

ingredients

1 egg

~230g butter/coconut butter2

90g cocoa powder3

250g oat biscuits

200g shredded coconut

100g chopped nuts

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method
  1. Heat the fat in a pan with the cocoa. Melt.
  2. Remove from the heat.
  3. Slowly beat the egg into the cocoa/fat mixture. Place back on stove. Cook for about 1 minute.
  4. Remove from heat. Mix in the crumbs/coconut/nuts mixture (one could add dried fruit if one wanted).
  5. Press into pan what lined with parchment paper and greased.

 

LAYER 2: the creamy, sweet middle

ingredients

2–5tbsp almond butter (instead of custard)4
180g–230g fat
some amount of maple syrup as sweetener

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method
  1. Cream everything together into a creamy thing.
  2. Spread on top of the chilled crumbly layer.
  3. Chill for another 30 minutes to an hour.

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LAYER 3: the chocolatey top

ingredients

4 oz dark chocolate
~1/2–1 tbsp fat

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method
  1. Heat the fat in a double boiler with the chocolate. Melt.
  2. Remove from the heat.
  3. Top the middle layer
  4. Chill.
  5. For at least half an hour.
  6. Eat.

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Happy fooding, readers.

 

ttfn.

  1. Note: I halved all of these ingredients except for, well, the egg, which I didn’t. Also. You could make this totally vegan by substituting some egg-replacement and using vegan butter or just going full-on with the coconut oil/butter []
  2. As noted above, feel free to substitute more coconut butter/oil for the butter and see how it goes []
  3. Totally used carob powder cause had it on hand []
  4. A lot of nanaimo recipes call for whole milk, or cream, plus some custard to thicken it all up. I went straight for something already thick and creamy. []