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Nanaimos
Topic Started: November 18, 2013, 6:39 am (43 Views)
DiRogers
Administrator
Nanaimo Bars
Converted to LCHF by Di

Nanaimo bars are three layered treats. The bottom layer is a cookie like crust, with graham crackers, coconut & cocoa. Then you have a creamy sweet vanilla middle, with a chocolate topping.

First you make:

Graham Crackers

Ingredients:

¾ cup almond flour
¼ cup flax meal
Sweetener to equal 1/3 cup of sugar
(I used 1/3 cup of Swerve)
½ tsp. baking powder
1/8 tsp. salt
1 large egg
1 TBLS Butter, melted
1 tsp. vanilla

Pre-heat oven to 225°.

Combine the dry ingredients in one bowl, mix well. In another bowl combine the egg, butter and vanilla, blend. Add the wet to the dry mix, beat until all dry ingredients are moist. It will be a very wet sticky kind of dough.

Spray a sheet of parchement paper with cooking spray (I use olive oil in a misto sprayer) and plop the dough down. Place another piece of oiled parchment paper over it and roll out, you want a rectangle, about 6 by 8 inches. It needs to be of even thickness (about ¼ inch) so it bakes evenly. You can use a butter knife to push the edges into a straight line, it’s actually very easy to work with. I had no problems with it at all.

Slide the parchment paper onto a cookie sheet. Score dough to make 8 crackers. Bake for about an hour to an hour and fifteen minutes. It will be brown, but still rather soft, that’s fine. Turn oven off, slide cookie tray out, leaving the parchment sitting directly on the oven rack. Shut door and let them sit in the oven for about an hour. They will crisp up and have a texture just like *real* graham crackers.

This recipe makes about 1 ¾ cups crushed crumbs.

Now on to the main event….Nanaimo Bars!

Bottom Layer
Ingredients:
½ cup butter
Sweetener to equal ¼ cup sugar
(I used Swerve)
¼ cup cocoa powder (unsweetened)
1 large egg, slightly beaten
1 ¾ cup graham cracker crumbs (from earlier recipe)
1 cup unsweetened shredded coconut

Filling
Ingredients:
½ cup butter (room temperature, very soft, but NOT melted)
1/3 cup heavy cream
Sweetener to equal 1 ½ cup powdered sugar
(I used Swerve)
¼ tsp. glucomannan

Topping
Ingredients:
4 oz chocoperfection bars
(I get these from Netrition, my nutritional counts are based on using these)
Or
4 oz semi sweet chocolate
Or unsweetened chocolate, sweetened to taste
1 TBLS Butter

Bottom layer: Melt butter in a saucepan over medium heat. Remove form heat, add sugar and cocoa, mix to combine. A hand whisk works very well here, I made the mistake of using the whisk on my hand mixer..bad idea, trust me. Unless of course you want chocolate dots all over your walls. While mixing, slowly add beaten egg, return to heat and cook for 1 or 2 minutes to thicken it up. Remove from heat, add vanilla. Then toss with graham cracker crumbs and coconut. Press mix into a buttered/oiled 8x8 inch pan and refrigerate for 40 or so minutes.

For Filling: Now you need the hand mixer. Whip together butter, heavy cream and glucomannan, until very smooth and a bit fluffy. Stir (put that hand mixer away again) the powdered sugar in until smooth and creamy. It will be a bit stiff at first, but keep working it and it will become very creamy. Spread over graham cracker base and return to fridge for about 30 minutes.

For Topping. Melt chocolate and butter, either in saucepan over low heat or in a microwave. Stir together, cool slightly and spread over creamy layer. Back in the fridge until chocolate sets. About 10 minutes.

Nutritional counts, based on 16 pieces:

Calories – 237
Fat – 12.2
Carbs – 6.01
Fiber – 4.23
Net Carbs 1.78

Note: These values not not include Swerve, it has no impact on my BG, nor Scott’s so I ignore it. So you can adjust the numbers accordingly for whatever you choose to use. Also, this makes it easier for you to adjust for whatever sweetener you choose to use. YMMV.
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