How to Make a Decadent No Nut Nanaimo Bar: A Step-by-Step Guide
If you’re a fan of sweet treats, then you’ve probably heard of Nanaimo bars. These delicious Canadian desserts are known for their three layers of goodness – a chocolatey base, a creamy custard filling, and a smooth chocolate ganache on top. However, if you or someone you know has nut allergies, finding a nut-free version can be quite challenging. But fear not. In this article, we’ll provide you with a step-by-step guide on how to make a decadent no nut Nanaimo bar that will satisfy your cravings without compromising on taste.
The Nut-Free Base
The base of the Nanaimo bar is what gives it its signature texture and flavor. Traditionally, this layer includes crushed nuts such as almonds or walnuts. But for our nut-free version, we’ll be using graham cracker crumbs as the main ingredient.
Start by melting half a cup of unsalted butter in a saucepan over low heat. Once melted, add in one-fourth cup of granulated sugar and one-third cup of cocoa powder. Stir until combined and remove from heat.
In a separate bowl, combine two cups of graham cracker crumbs with one cup of shredded coconut. Slowly pour the butter mixture into the dry ingredients and mix until well coated.
Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper. Use the back of a spoon to ensure an even layer.
The Creamy Custard Filling
The custard filling is what sets Nanaimo bars apart from other desserts. It adds richness and creaminess to each bite. For our no nut version, we’ll be swapping out ground nuts with an alternative ingredient – oat flour.
In a mixing bowl, beat together half a cup of unsalted butter, two tablespoons of vanilla custard powder, and two cups of powdered sugar until smooth and creamy. If you can’t find vanilla custard powder, you can substitute it with an equal amount of vanilla pudding mix.
Next, add in three tablespoons of milk and continue beating until the mixture becomes light and fluffy. Finally, fold in half a cup of oat flour until well combined.
Spread the custard filling evenly over the base layer in the baking pan. Use a spatula to smooth out the surface.
The Smooth Chocolate Ganache
The final layer of our nut-free Nanaimo bar is the silky chocolate ganache. This glossy topping adds an extra touch of decadence to this already indulgent treat.
In a microwave-safe bowl, combine six ounces of semi-sweet chocolate chips with three tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Pour the chocolate ganache over the custard filling layer, spreading it evenly using a spatula or the back of a spoon.
Chilling and Serving
Once your no nut Nanaimo bar is assembled, it’s time to let it chill and set before serving. Place the baking pan in the refrigerator for at least two hours or until firm.
Once firm, remove from the refrigerator and lift out the bars using the parchment paper as handles. Transfer them to a cutting board and slice into squares or rectangles.
Serve your decadent no nut Nanaimo bars chilled for maximum enjoyment. They make for a perfect dessert at parties or as a special treat for yourself.
Conclusion:
With this step-by-step guide, you can now make your own delicious no nut Nanaimo bars that are safe for those with nut allergies or simply those who prefer to avoid nuts. The graham cracker base provides a satisfying crunch while oat flour replaces ground nuts in the creamy filling. The smooth chocolate ganache on top adds a touch of elegance to this classic Canadian dessert. So go ahead, indulge in these decadent treats without the worry of nuts.
This text was generated using a large language model, and select text has been reviewed and moderated for purposes such as readability.
