Description
Nanaimo Slice is a classic Canadian no-bake layered dessert featuring a crunchy, nutty base topped with a rich custard-flavored buttercream and finished with a glossy layer of dark chocolate and butter. This indulgent treat combines textures of coconut, walnuts, and smooth chocolate in every bite, making it a perfect slice for any chocolate lover’s dessert platter.
Ingredients
Scale
Base Layer
- 115 g Butter or Block Margarine
- 55 g Soft Light Brown Sugar
- 55 g Cocoa Powder
- 115 g Digestive Biscuits (or Graham Crackers), crushed
- 115 g Desiccated Coconut (Shredded Coconut)
- 115 g Walnuts, chopped
- 1 Free-range Egg, beaten
Custard Buttercream Filling
- 100 g Butter or Block Margarine
- 4 tbsp Double Cream (Heavy Cream)
- 3 tbsp Custard Powder (vanilla flavor; can substitute with vanilla pudding powder)
- 250 g Icing Sugar (Powdered Sugar)
Chocolate Topping
- 200 g Dark Chocolate
- 2 tbsp Butter or Block Margarine
Instructions
- Prepare the Base Layer: In a large mixing bowl, melt the butter over low heat and stir in the light brown sugar and cocoa powder until smooth. Remove from heat. Add the crushed digestive biscuits, desiccated coconut, chopped walnuts, and beaten egg to the cocoa mixture. Mix well to combine all ingredients evenly.
- Set the Base Layer: Line a baking tray or square pan with parchment paper. Press the prepared base mixture evenly into the bottom of the tray to create a firm, flat layer. Place the tray in the refrigerator to chill and firm up while preparing the custard buttercream filling.
- Make the Custard Buttercream Filling: In a separate bowl, beat the softened butter until fluffy. Gradually sift in the icing sugar and custard powder while beating continuously. Add the double cream and continue to beat the mixture until smooth and creamy. This creates a rich and thick custard-flavored buttercream.
- Assemble the Middle Layer: Spread the custard buttercream evenly over the chilled base layer, smoothing the top with a spatula. Return the tray to the refrigerator to allow this layer to set and become firm before topping.
- Prepare the Chocolate Topping: Melt the dark chocolate and butter together gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy.
- Finish with the Chocolate Layer: Pour the melted chocolate mixture over the set custard buttercream layer and spread it evenly to cover. Return the Nanaimo slice to the refrigerator for several hours or overnight, allowing all the layers to set firmly.
- Serve: Once fully set, lift the slice out of the tray using the parchment paper edges. Cut into 12 equal squares or rectangles using a sharp knife. Serve chilled for best texture and flavor.
Notes
- This classic Canadian dessert is a no-bake traybake, making it easy to prepare ahead and store in the refrigerator.
- Custard powder can be substituted with vanilla pudding powder if custard powder is unavailable.
- Ensure the base layer is well chilled and firm before adding the custard buttercream to prevent mixing of layers.
- Use good quality dark chocolate for a richer finish on the top layer.
- The slice should be kept refrigerated until served to maintain the distinct layers and texture.
- For a nut allergy-friendly version, omit the walnuts and replace with an additional 115 g of digestives or shredded coconut.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
