Nanaimo Bar
This egg-free, no-bake Nanaimo Bar is a rich layered dessert made in a small ramekin. It features a chocolate nut crust, creamy vanilla filling, and a smooth chocolate topping.
Servings: 4 portions
Equipment
Ingredients
For the Crust
- 2 tablespoons, plus 2 teaspoons graham cracker crumbs (about 1 ½ graham cracker sheets)
- 4 teaspoons unsweetened shredded coconut
- 2 ½ teaspoons finely chopped walnuts
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons granulated sugar
- 1 tablespoon salted butter -melted
For the Filling
- 3 tablespoons salted butter -softened
- ½ tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
- 2 teaspoons heavy cream
For the Ganache Topping
- 2 ounces semi-sweet chocolate -chopped
- 1 tablespoon salted butter
Makes: 4inch round, 2inch height
Instructions
Make the Crust
- In a bowl, mix the graham cracker crumbs, coconut, walnuts, cocoa powder, and sugar. Stir in the melted butter until combined.
- Lightly grease a 10-ounce ramekin. Press the mixture firmly into the bottom using your fingers or the back of a spoon.
Make the Filling
- In a medium bowl, beat the softened butter, cornstarch, and vanilla with an electric mixer. Add powdered sugar and cream, then mix until smooth.
- Spread the filling over the crust. Refrigerate for 1 hour.
Make the Ganache Topping
- About 30 minutes before removing the ramekin from the fridge, place chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir until smooth, then remove from heat and let cool slightly.
- Pour the ganache over the filling and spread evenly. Chill for another 30 minutes, or until set.
- Let sit at room temperature for a few minutes before serving.
Notes
While this recipe is made in a single 10-ounce ramekin, it's a rich dessert that can be enjoyed over multiple sittings or shared. It yields approximately 4 servings (about 2 ounces each), with each serving around 300 calories.
If doubling the recipe, double the ingredients and use either two 10-ounce ramekins or a 5x5 inch baking dish. If using a baking dish, line it with parchment paper strips that hang over the edges to lift and slice easily.
Tips
- Butter Consistency: Use melted butter for the crust to help bind the ingredients together, and softened butter for the filling to achieve a smooth, creamy texture.
- Pressing the Crust: Press the crust mixture firmly and evenly into the ramekin. Using the back of a spoon or your fingertips will help ensure it holds together well.
- Ganache Preparation: Let the ganache cool until it thickens slightly before pouring it over the filling. This makes it easier to spread and helps it set better.
- Serving Temperature: After the final chill, let the dessert sit at room temperature for a few minutes before serving. This softens the layers slightly, making it easier to enjoy with a spoon.
Nutrition
Serving: 1portion | Calories: 358kcal | Carbohydrates: 29g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
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