Ryan Cameron's Sugar Free Nanaimo Bars
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 102.3
- Total Fat: 7.6 g
- Cholesterol: 17.2 mg
- Sodium: 30.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.0 g
- Protein: 0.9 g
View full nutritional breakdown of Ryan Cameron's Sugar Free Nanaimo Bars calories by ingredient
Introduction
Sugar Free variation of the Canadian "Nanaimo Bars" dessert. The dessert is three layer dessert.Walnuts and Coconut add trace amounts of sugar amounting to 0.1 grams per serving.
This recipe requires Bird's Custard Powder imported from England or Canada. It can be obtained at any Cost Plus World Market store or any local British food merchants. I have been unable to find a US equivalent that doesn't already have sugar or bad sugar substitutes already added.
Makes 36 squares. 1 Square Sugar Free variation of the Canadian "Nanaimo Bars" dessert. The dessert is three layer dessert.
Walnuts and Coconut add trace amounts of sugar amounting to 0.1 grams per serving.
This recipe requires Bird's Custard Powder imported from England or Canada. It can be obtained at any Cost Plus World Market store or any local British food merchants. I have been unable to find a US equivalent that doesn't already have sugar or bad sugar substitutes already added.
Makes 36 squares. 1 Square
Number of Servings: 36
Ingredients
-
Nanimo Bars (Ryan Cameron’s Sugar Free Version):
Ingredients Part 1:
1/2 Cup butter
1/2 Cup xylitol
5 tablespoons Unsweetened cocoa powder
1 Egg
2 Cups non-salted saltine Crackers (crushed)
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
Ingredients Part 2:
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 Part 3:
1 tablespoon butter
3 (1 oz.) squares unsweetened chocolate
3 single serving packets of Truvia
Directions
Directions Part 1:
Melt butter in a double boiler
Add xylitol 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
Melt butter
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.
Peanut Butter Nanaimo Bar Variation:
In Part 1: Replace Walnuts with Peanuts and leave out the coconut.
In Part 2: Replace butter with 1 Tablespoon (Tbsp) butter and 4 Tbsp of Sugar-Free Peanut Butter
Mint Nanaimo Bar Variation:
In Part 2: Add 1 Tablespoon Mint Extract. If desired, add a couple drops green food coloring
Orange Nanaimo Bar Variation:
In Part 1: You may want to replace the Walnuts with Hazelnuts
In Part 2: Add 1 Tablespoon Orange or Raspberry Extract. If desired, add drops of food coloring
Cherry Nanaimo Bar Variation:
In Part 1: You may want to replace the Walnuts with Almonds
In Part 2: Add 1 Tablespoon Cherry Extract
Cut 8x8 pan into six rows and six columns to create 36 squares.
TIP for making dessert: Line 8x8 pan with aluminum foil or saran wrap so that the whole dessert can be removed from the pan easily and transferred to a cutting board to make cutting into squares easier than in the pan.
Number of Servings: 36
Recipe submitted by SparkPeople user SDCANADIAN.
Melt butter in a double boiler
Add xylitol 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
Melt butter
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.
Peanut Butter Nanaimo Bar Variation:
In Part 1: Replace Walnuts with Peanuts and leave out the coconut.
In Part 2: Replace butter with 1 Tablespoon (Tbsp) butter and 4 Tbsp of Sugar-Free Peanut Butter
Mint Nanaimo Bar Variation:
In Part 2: Add 1 Tablespoon Mint Extract. If desired, add a couple drops green food coloring
Orange Nanaimo Bar Variation:
In Part 1: You may want to replace the Walnuts with Hazelnuts
In Part 2: Add 1 Tablespoon Orange or Raspberry Extract. If desired, add drops of food coloring
Cherry Nanaimo Bar Variation:
In Part 1: You may want to replace the Walnuts with Almonds
In Part 2: Add 1 Tablespoon Cherry Extract
Cut 8x8 pan into six rows and six columns to create 36 squares.
TIP for making dessert: Line 8x8 pan with aluminum foil or saran wrap so that the whole dessert can be removed from the pan easily and transferred to a cutting board to make cutting into squares easier than in the pan.
Number of Servings: 36
Recipe submitted by SparkPeople user SDCANADIAN.