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Crowd pleasing mini Nanaimo bar bites

These mini bites are packed with so much flavour, your friends and family will love these sweet Canadian-inspired game day treats after a day of snacking on your favourite salty appetizers. 



Bottom Layer

  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons packed dark brown sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 3/4 cups almond flour
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1/4 cup walnuts, toasted and finely chopped

Middle Layer

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons custard powder
  • 1/4 cup whipping cream
  • 2 cups icing sugar

Top Layer

  • 1 1/2 cups dark chocolate, chopped
  • 5 tablespoons unsalted butter


  • Flaky sea salt, for garnish


  1. Spray a mini muffin tin with non-stick baking spray and set aside.

Bottom Layer

  1. Using a double boiler, a heat-proof bowl - metal or glass - set over a saucepan of simmering water, ensuring the bowl does not touch the water; add butter, brown sugar, cocoa powder, vanilla, and salt. Let the mixture sit while the butter begins to melt. Add the egg and begin to whisk. Continue whisking until the mixture thickens slightly, about two minutes. Remove from the heat and stir in almond flour, walnuts, and coconut. 
  2. Using a teaspoon as a measure, scoop a bit of the mixture into the prepared muffin tin and press the mixture down.  Repeat until you’ve filled the tin. Place the tin in the fridge until the next layer is ready. 

Middle Layer

  1. Add butter and custard powder to the bowl of a stand mixer, or use a medium-sized mixing bowl and electric beaters and beat until smooth. Slowly add the whipping cream and continue to beat until smooth, scraping down the sides of the bowl as needed. Carefully add the icing sugar in two additions and beat until fully incorporated and smooth. 
  2. Using a teaspoon as a measure again, scoop the mixture over the bottom layer, and smooth out the custard using an offset spatula or the back of a spoon. 
  3. Place the muffin tin in the fridge to set for 30 minutes. While the first two layers are chilling, make the top layer.

Top Layer 

  1. Add butter and chocolate to a microwave-safe bowl and zap for 30-second increments, mixing after each time, until the butter and chocolate have fully melted. 
  2. Carefully mix in the icing sugar.

Assemble and Serve 

  1. Remove the muffin tin from the fridge and dollop a spoonful of the chocolate mixture over each mini Nanaimo bar. Smooth each top and return to the refrigerator to finish setting up for about an hour.
  2. Once fully set, use a butter knife or offset spatula to pop each mini Nanaimo bar out of the muffin tin and enjoy! 

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