After the successful attempt last week of making Sugar Free version of the Canadian dessert, Nanaimo Bars, I decided to make a second batch and this time allowing the custard layer to firm up before adding the top chocolate layer. And by placing the pan in the freezer after adding the custard layer and taking a few minutes to clean up the kitchen some and them making the top chocolate layer worked wonders this time in getting the right level of separation of the layers in the finished dessert. The chocolate layer was easy to spread on top of the custard without it mixing in.
As seen in the photo above, I don’t have an 8×8 square cake pan, so I have been using a 9 inch round cake pan instead. I think this causes the custard layer to not be quite as thick as it would have in the slightly smaller pan, but still works great. I’m still really pleased with the results of this dessert and it’s been a very delicious treat. I need to whip up another batch and take a pan into Jorge Cruise’s office so I can introduce him to another incredible dessert that works well with his Belly Fat Cure program.
For those who missed my first blog entry about the Nanaimo Bars, the recipe that I’ve created for making sugar free Nanaimo Bars is as follows:
Nanimo Bars (Ryan Cameron’s Sugar Free Version):
Ingredients 1st Part:
1/2 Cup butter
1/2 Cup xylitol
5 tablespoons Unsweetened cocoa powder
1 tablespoon sugar free maple syrup
1 tablespoon ground cinnamon
2 Cups non-salted saltine Crackers (crushed)
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
Ingredients 2nd Part:
1/4 cup butter
4 tablespoons Bird’s custard powder (Get at a British Foods store)
5 tablespoons cornstarch
1-3/4 cups xylitol
1/4 cup unsweetened almond milk
Ingredients 3rd Part:
1 tablespoon butter
2 (1 oz.) squares unsweetened chocolate
2 single serving packets of Truvia
Directions Part 1:
Melt butter in a double boiler
Add xylitol, cinnamon, sugar free maple syrup and unsweetened cocoa.
Beat egg and add
Mix well and take off stove.
Add finely crushed non-salted saltine crackers, chopped walnuts, and coconut
Mix well and pack loosely in 8″x8″ cake pan.
Directions Part 2:
Grind xylitol and cornstarch in Food Processor until a fine powder
Set aside mixture
Add Bird’s custard powder, ground xylitol and cornstarch mixture and almond milk
Beat Well and pour over Part 1 and put in freezer for 15 minutes to chill custard layer.
Directions Part 3:
Melt butter and squares of unsweetened chocolate
Mix in Truvia packets until chocolate is smooth
Spread over chilled cake.
Put in refrigerator and chill for 24 hours.
For those interested in the original recipe from which this Sugar Free variation is based click here.