NANAIMO BARS

INGREDIENTS
PASTRY CREAM  1 cup almond flour
 1 cup unsweetened shredded coconut
 1/2 cup chopped pecans or walnuts
 170g whipping cream
 2 egg yolks
 1/4 cup powdered Swerve Sweetener VANILLA FILLING
 Pinch salt
 1 1/2 tbsp butter, cut into two pieces  4 ounces cream cheese, softened
 1 1/2 tsp vanilla extract  1/4 cup butter, softened
 Pastry cream
CRUST  6 tbsp powdered Swerve Sweetener

 1/2 cup butter CHOCOLATE TOPPING

 1/3 cup unsweetened cocoa powder
 1/4 cup Swerve Sweetener  4 ounces sugar-free dark chocolate, such as
 1 egg, beaten Lily's, chopped
 1 tsp vanilla extract  1 tbsp butter

DIRECTIONS

PASTRY CREAM:
1. 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.
2. 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.
3. Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.

CRUST:
1. In a medium saucepan over low heat, melt butter. Stir in cocoa powder and sweetener, and then slowly whisk
in the egg.
2. 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.

FILLING:
1. Beat cream cheese and butter until smooth. Beat in cooled pastry cream until well combined, then beat in
additional powdered sweetener. Spread filling over crust and refrigerate until firm, at least one hour.

CHOCOLATE TOPPING:
1. 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.