The Nanaimo Bar

A dessert traditionally eaten in North America, the Nanaimo bar does not require cooking. It consists of three different layers. Also known as "Mabel's Bar", this delicacy is one of Canada's best culinary specialties. We will know more about this culinary specialty in these few lines.

A dessert, a story

In this Quebec delicacy, there is a graham cracker base presented in the form of breadcrumbs and mixed with grated coconut.

Above, we have a delicious buttercream frosting. It melts in the mouth with its texture reminiscent of custard. The final layer consists of an exquisite chocolate ganache. The name of this candy comes from Nanaimo, a city located in British Columbia.

Popularized during the Second World War, it became even more famous following Expo 86. In 2006, this confectionery was known as the favorite of Quebecers.

In addition, many no-bake desserts appeared in the Vancouver Sun in 1940. Two recipes based on graham cracker and coconut also appeared in 1947 and 1948. The first version of this preparation can be found in a recipe book belonging to a hospital facility in Nanaimo.

A dessert rich in Quebec flavors

The Nanaimo bar consists of three layers and each layer has its own ingredients and preparation.

Ingredients

In the lower layer of this dessert, find different elements used in pastry including:

• 110 g unsalted butter,
• 60 g of sugar,
• 5 tablespoons cocoa
• 1 egg,
• 110g graham cracker crumbs
• 80g chopped almond
• 170g coconut

To prepare a perfectly healthy Canadian snack, you can favor the use of maple sugar and pure cocoa. Also, do not hesitate to replace the classic butter with maple butter.

The second layer of the Nanaimo bar is much softer. It consists of:

• 2 teaspoons and 2 tablespoons heavy cream coffee
• 110g unsalted butter
• 2 tablespoons powdered vanilla custard
• Icing sugar

The top layer is made with 2 tablespoons of butter and 4 squares of semi-sweetened chocolate.

Preparation

Here are the steps to prepare this dessert with unique flavors.

The bottom layer

• Use a square non-stick baking pan. Cover it with parchment paper.
• Melt the butter in a bain-marie.
• Add the sugar and cocoa powder. Mix until you get a smooth texture.
• Add the vanilla extract and the beaten egg. Whisk until your mixture thickens.
• Off the heat, add the coconut, breadcrumbs and almonds.
• Press your mixture into the baking dish and keep in the refrigerator for an hour.

The second layer

• Cream the butter until it is light.
• Add the powdered custard, icing sugar and heavy cream.
• Whisk and get a frothy texture.
• Spread a layer of cream on the base after taking it out of the fridge.
• Return everything to the refrigerator for half an hour.

The third layer

• Melt the butter and chocolate in a bain-marie. Whisk to obtain a shiny and smooth mixture. Let cool.
• Spread the chocolate over the cream using a spatula. Place in the fridge for ten minutes.
• To mark your bars, gently slice into the top chocolate and place your dessert in the fridge.
• Peel off the parchment paper. Use a sharp knife to cut along the marks. Store your dessert in an airtight container.

Nanaimo Bar: Choosing the Right Ingredients

Are you falling for this sublime Quebec treat? the preparation nevertheless requires quality ingredients. You have to choose the right basic elements.

• THE cookies : you can use neutral biscuits, but to sublimate the recipe, we recommend Graham Crackers.
• Coconut: in Canada, we offer you the sweet grated coconut and the unsweetened variant. As this cake already contains a lot of sugar, you might as well favor coconut without sugar.
• Chocolate: for this preparation, we use semi-sweet chocolate with a cocoa content of 60 to 70%. This counterbalances with the sweet side of the dessert.

To complete it all, add different healthy ingredients that you can find at Les Trésors d'Érable. We offer you our premium maple sugar to enhance the flavors of your Nanaimo bar recipe. It has a pleasant taste of nuts and caramel. Add our maple butter to your kitchen again. Free of indigestible fat and allergens, it can be incorporated into all your sweet preparations.