Primal Nanaimo Bars

This is the cheesecake version!

I love Nanaimo Bars.  Aside from good ole chocolate chip cookies, Nanaimo Bars are my favourite!  But by the traditional recipe, they’re super high in cornstarch (ew!) and sugar (ahhh!).  So I brainstormed a gluten-free, low-carb, sugar-free version of my second favourite cookie recipe!  I call them: Primal Nanaimo Bars!  And they’re super easy to make!

Nutty Primal Nanaimo Bars  (Buttercream Version)

Crust

• 1 cup brazil nuts
• ½ cup coconut oil
• dash salt
• 1 tbsp stevia extract
• ¼ tsp vanilla
• 2 tbsp cocoa powder

Blitz brazil nuts until a course powder.  Add the rest of the ingredients and blend well.  Spoon onto a greased (with butter or coconut oil) cookie pan (9×9).  Bake for 25 minutes at 350’F.  Cool and chill.

Buttercream Layer

This is not really a custard; but the original Nanaimo bar custard layer isn’t really a custard either.  So go ahead and enjoy!

• 1 1/8 cup butter, soft
• ¼ tsp vanilla
• 1 1/3 tbsp stevia extract (or another sweetener to taste)
• ¼ cup coconut flour

Whip the butter in a food processor.  Add the remaining ingredients and blend well.  Spoon onto chilled crust layer and return to fridge to chill more.

Hard Chocolate Topping

• ½ cup coconut oil
• 3/8 cup cocoa powder
• ½ tsp vanilla
• ½ tbsp stevia extract

Melt all ingredients together in a saucepan over low heat.  Cool slightly.  Spoon over well-chilled custard layer.  Chill further!

When the final layer is hard (about 20 minutes); cut into squares and enjoy!  Store in the refrigerator.

The first time I made these, I hadn’t perfected the custard layer and they turned out kinda like Nanaimo Cheesecake Bars.  And they were still yummy!  In fact, they are my cheesecake lovin’ husband’s prefered version.  Here’s the Cheesecake Alternative Recipe:

Cheesecake Layer (instead of custard)

• 3/4 cup butter, soft
• 1/8 cup almond butter (or another nut butter of your choice)
• 1/8 cup cream cheese
• ¼ tsp vanilla
• 1 1/3 tbsp stevia extract (or another sweetener to taste)

Whip the butter in a food processor.  Add the remaining ingredients and blend well.  Spoon onto chilled crust layer and return to fridge to chill more.

There you go!  These little sugar-free treats are sure to please.

UPDATE: Just for Nick, my 800th commenter, here’s the nutritional date from MyNetDiary:

Chocolate Update

I made a new batch of coconut chocolate.  This time I used a little cayenne and black pepper in the mix.  Just a dash of each.  It adds a tiny little yummy kick!

Also, Ryan doesn’t like chocolate, but he LOVES these little chocolate pieces.

Finally, for those counting their points, each piece is 1 point.  Two pieces is 2.5 points.  Enjoy!