Nanaimo Bars

Ingredients

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Vanilla extract

  1 ½ tsp or 6g

• Butter

  Unsalted

  ½ cup or 114g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ⅓ cup or 27g

• Sweetener, syrup, agave

  ¼ cup or 55g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vanilla extract

  1 tsp or 4g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Unsweetened Shredded Coconut

  Medium - No Name

  8 oz or 227g

• Pecans

  Nuts

  ½ cup, halves or 49g

• Cream cheese

  4 oz or 113g

• Butter

  Unsalted

  ¼ cup or 57g

• Kellogg's, Pop-Tarts, Ice Cream Shoppe Frosted Rainbow Chip Toaster Pastries

  100g

• Sweeteners, tabletop, fructose, dry, powder

  18 tsp or 36g

• Sugar

  White, granulated sugar

  113g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Pastry Cream:
2. In a medium saucepan over medium heat, bring whipping cream to a simmer. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.
3. Slowly whisk about half of the hot cream into the yolks to temper, then stir the yolk/cream mixture back into the remaining cream in the saucepan and cook until thick and glossy, about 3 to 4 minutes, whisking continuously.
4. Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.
5. Crust:
6. In a medium saucepan over low heat, melt butter. Stir in cocoa powder and sweetener, and then slowly whisk in the egg.
7. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla, almond flour, shredded coconut and nuts. Press crust into a 9x9 or 8x8 square pan evenly and refrigerate until firm.
8. Filling:
9. Beat cream cheese and butter until smooth. Beat in the cooled pastry cream until well combined, then beat in additional powdered sweetener. Spread filling over crust and refrigerate until firm, at least one hour.
10. Chocolate Topping:
11. Combine chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. Spread over filling and let set.
12. Recipe by: Carolyn (source: https://alldayidreamaboutfood.com/best-low-carb-nanaimo-bar-recipe/)