Description
Nanaimo Slice is a classic Canadian no-bake dessert featuring a layered bar with a crunchy nut and coconut base, a smooth custard-infused buttercream middle, and a rich dark chocolate topping. This indulgent yet approachable treat combines textures and flavors that are sure to satisfy any sweet tooth.
Ingredients
Scale
Base Layer
- 115 g Butter or Block Margarine
- 55 g Soft Light Brown Sugar
- 55 g Cocoa Powder
- 115 g Digestive Biscuits (Graham Crackers), crushed
- 115 g Desiccated Coconut (Shredded Coconut)
- 115 g Walnuts, chopped
- 1 Free-range Egg, beaten
Custard Buttercream Filling
- 100 g Butter or Block Margarine, softened
- 4 tbsp Double Cream (Heavy Cream)
- 3 tbsp Custard Powder (or substitute with cornstarch mixed with vanilla extract)
- 250 g Icing Sugar (Powdered Sugar)
Chocolate Topping
- 200 g Dark Chocolate
- 2 tbsp Butter or Block Margarine
Instructions
- Prepare the Base Layer: In a medium saucepan over low heat, melt the 115 g butter with light brown sugar and cocoa powder, stirring until smooth. Remove from heat and mix in the crushed digestive biscuits, desiccated coconut, chopped walnuts, and the beaten egg thoroughly to combine. Press this mixture firmly and evenly into the base of a lined 8×8 inch (20×20 cm) baking tray. Chill in the refrigerator to set, about 15-20 minutes.
- Make the Custard Buttercream Filling: In a mixing bowl, cream the softened 100 g butter until light and fluffy. Gradually add the icing sugar and custard powder, mixing well. Slowly add the double cream and continue to beat until the mixture is smooth and spreadable. Spread this evenly over the chilled base layer and return the tray to the refrigerator to firm up for another 20-30 minutes.
- Prepare the Chocolate Topping: In a heatproof bowl set over simmering water (double boiler), melt the dark chocolate and 2 tbsp butter together, stirring until completely smooth and glossy. Remove from heat and carefully pour the melted chocolate over the set custard layer, spreading evenly with a spatula.
- Chill and Serve: Refrigerate the assembled Nanaimo Slice for at least 1-2 hours, or until the chocolate topping is firm. Once set, use a sharp knife warmed in hot water to cut into 12 even slices. Serve chilled or at room temperature for best flavor.
Notes
- Nanaimo Slice is traditionally a no-bake tray bake dessert from Canada.
- Custard powder can be substituted with cornstarch combined with a small amount of vanilla extract.
- Use good-quality dark chocolate for a richer topping flavor.
- Press the base layer firmly to ensure it holds together well when sliced.
- Warming the knife before slicing helps to get clean cuts through the chocolate topping.
Nutrition
- Serving Size: 1 slice (approx. 70 g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
