Nanaimo Bars

Chocolate Nutty Crust Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup monk fruit blend sweetener
  • 4 tablespoons butter, melted
  • 2 scoops Cacao Bliss or 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons sugar-free maple syrup
  • 1/2 teaspoon salt

Custard Buttercream Filling Ingredients

  • 1/2 cup unsalted butter, softened
  • 6 tablespoons heavy cream
  • 1 (1.7 oz) package sugar-free vanilla pudding mix
  • 1 1/2 cups powdered erythritol blend sweetener

Chocolate Ganache Ingredients

  • 4 oz sugar-free chocolate chips
  • 2 tablespoons unsalted butter


  • Make the crust. Add almond flour, coconut flakes, sweetener, butter, Cacao Bliss or cocoa powder, sugar free maple syrup and salt a food processor. Pulse until combined. and press into a square baking dish lined with parchment paper. Freeze for 20 minutes.
  • Press crust into a dish. Line a square baking dish with two sheets of parchment paper. Press crust into the dish using a greased spatula (to prevent sticking). Freeze for 20 minutes to set.
  • Make buttercream custard filling. In a medium bowl, cream softened butter until light and fluffy using an electric mixer. Add in heavy cream and pudding mix and continue to beat until combined. Slowly add in powder sweetener and continue mixing until fluffy.
  • Spread custard layer. Spread buttercream custard layer on top of the crust. Refrigerate for 30 minutes to set.
  • Make chocolate ganache. Add sugar free chocolate and butter to a small bowl. Microwave at 30 second intervals, stirring in between, until melted.
  • Spread ganache layer. Pour melted chocolate all over custard layer and spread evenly. Place back in the refrigerator to harden for 25 minutes. Cut into squares to serve.
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