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This recipe adapts the classic Canadian dessert recipes for Nanaimo bars to have reduced white sugar and saturated fat, replacing the coconut in the base with rolled oats and sunflower seeds. The sweet custard layer is replaced with a lightly sweetened greek yogurt layer.
Ingredients
Base layer
- 2 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons canola oil
- 1 oz dark chocolate, melted
- 1 cup rolled oats
- ½ cup sunflower seeds chopped to medium coarseness
- ½ cup chopped walnuts
- ¼ cup cocoa powder
- 1 egg, beaten
- 1 cup graham cracker crumbs
- ¼ cup brown sugar
Middle layer
- 2 tbsp unsalted butter, softened
- 1 cup skyr or Greek yogurt
- 2 tbsp maple syrup
- 2 tbsp custard powder (or substitute 2 tbsp of corn starch and 1 tsp of vanilla extract)
Top layer
- 4 oz dark chocolate, finely chopped
Procedure
Prepare the base layer
- In a saucepan over low heat, melt the butter with honey, canola oil, and dark chocolate. Stir until smooth.
- Remove from heat, then add the oats, sunflower seeds, walnuts, cocoa powder, and beaten egg. Mix until fully combined.
- Press mixture firmly into a parchment-lined 8×8 inch pan. Chill for 15 minutes.
Prepare the middle layer
- In a bowl, cream the butter until light. Add maple syrup and custard powder. Beat until smooth and fluffy.
- Spread evenly over the chilled base. Return to the fridge for 20 minutes.
Prepare the top layer
- Sprinkle the finely chopped chocolate evenly on top of the middle layer
For best results, allow the dish to set by sitting in the fridge for 8 hours (overnight). To serve, cut into bars using a sharp knife dipped in warm water for clean edges.
Notes, tips, and variations
- Store in an airtight container in the fridge for up to 5 days.
- For a stronger maple flavor, use dark maple syrup in the middle layer.