Nanaimo Bars

Ingredients

• 300 g softened butter
• 55 g raw cane sugar
• 4 tbsp highly refined cocoa powder (5 g each)
• 1 egg
• 50 g hazelnuts
• 50 g rolled oats
• 150 g dark chocolate (at least 70% cacao)
• 50 g coconut flakes
• 50 ml Milk (3.5% fat)
• 4 tbsp vanilla pudding mix (15 g each)
• 0.25 tsp vanilla powder
• 200 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Heat 120 g butter with sugar in a saucepan over low heat until melted, then stir in cocoa powder thoroughly. Remove from heat and let cool for 5 minutes before quickly whisking in the egg.

2. 2.

   Coarsely chop hazelnuts, oats, and 30 g dark chocolate in a food processor. Fold into the butter mixture along with coconut flakes and mix well. Spread the batter onto a parchment-lined pan, smooth the surface, cover, and refrigerate.

3. 3.

   For the cream, beat 150 g butter with milk, pudding mix, vanilla powder, and powdered sugar for 5–10 minutes until pale. Spoon the vanilla cream over the chocolate base, spread smoothly, and chill for about an hour to set.

4. 4.

   Break the remaining chocolate into pieces and melt it over a double boiler with the leftover butter; let cool slightly. Pour the still liquid chocolate over the cream and spread. Chill for about 30 minutes until the glaze firms but can still be cut.

5. 5.

   Lift the cake from the pan using the parchment, cut into 12 square pieces, and enjoy.