Nanaimo Squares with a Hint of Ginger

Extremely rich, despite being a no-bake recipe, these Nanaimo squares are home-warming in spirit. This particular recipe also contains less processed ingredients than the traditional one, which normally harbours tons of icing sugar and custard colouring. A nice thing about the no-bake nature of this classic Canadian dessert is that several of the ingredients can be swapped for whatever works for you. 

INGREDIENTS

Crust:

• 3/4 c. butter 
• 1/2 c. cocoa powder
• 1 c. graham cracker crumbs
• 1/3 c. coconut sugar
• 3/4 c. chopped slivered almonds
• 1 + 1/3 c. shredded coconut

Buttercream centre:

• 2 c. raw cashews
• 1/2 c. butter
• 1/2 c. coconut milk
• 1/2 c. maple syrup
• 1 tbsp. arrowroot starch
• 2 tsp. vanilla extract
• 1/4 tsp. turmeric

Top layer:

• 1 c. chopped chocolate (2 bars 70% dark chocolate, or chocolate bars of choice)
• 2 tbsp. coconut milk
• 2 tbsp. butter
• 1 tsp. ginger powder
• sea salt to sprinkle on top—flakes are ideal

INSTRUCTIONS

Soak the cashews in a dish with warm filtered water for at least 8 hours. (If you have a high-speed food processor, boiling them for 20 minutes should do the trick). Melt the butter for the crust in a double boiler. Pour the butter into a mixing bowl, add the sugar, cocoa powder and graham cracker crumbs, almonds and shredded coconut. Once mixed, line an 8” x 11” baking dish with parchment paper then press the crust batter into the bottom of the dish, then lace in the freezer to cool. 

For the buttercream, add the butter into a double boiling dish, rinse the cashews then throw them in the blender along with the melted butter, puréeing it before adding the rest of the ingredients. Evenly distribute as the second layer into the dish then place in the fridge. 

To make the top layer, chop the chocolate then add it to the double broiler along with the ginger, milk and butter. Wait until the buttercream has cooled for an hour and then evenly distribute the top layer onto the dish, finishing it by sprinkling it with sea salt flakes. Set back in the fridge until it solidifies. When cutting the Nanaimo squares, heat the knife in hot water and dry it off to prevent the chocolate topping from breaking apart.