Mocha Nanaimo bars
Servings - 3 - 4
INGREDIENTS
Graham cracker crumbs - 100 grams
Almonds - 70 grams
Coconut flakes - 45 grams
Water - 500 milliliters
Butter - 100 grams
Cocoa powder - 20 grams
Sugar - 50 grams
Egg - 1
Butter - 100 grams
Custard powder - 2 tablespoons
Heavy cream - 2 tablespoons
Instant coffee - 2 tablespoons
Powdered sugar - 350 grams
Water - 500 milliliters
Dark chocolate - 180 grams
Butter - 1 tablespoon
Cocoa powder - for garnish
PREPARATION
- In a mixing bowl, add 100 grams graham cracker crumbs, 70 grams almonds, 45 grams coconut flakes and mix it well. Keep aside.
- Take a deep pan, add 500 milliliters water.
- Place a bowl on top of it.
- Add 100 grams butter and mix it well.
- Cook until the butter is melted.
- Add 20 grams cocoa powder, 50 grams sugar and mix it well.
- Cook until the sugar is melted.
- Add 1 egg and mix it well to make a thick batter.
- Pour the batter into the graham cracker mixture and mix it well.
- Transfer this into a tray and spread it evenly.
- Refrigerate for 20 minutes.
- In a mixing bowl, add 100 grams butter and beat it well.
- Add 2 tablespoons custard powder, 2 tablespoons fresh cream, 2 tablespoons instant coffee and mix it well.
- Then, add 350 grams powdered sugar and mix it well.
- Transfer this over the refrigerated mixture and spared it evenly.
- Again refrigerate for 20 minutes.
- Take a deep pan, add 500 milliliters water.
- Place a bowl on top of it.
- Add 180 grams dark chocolate, 1 tablespoon butter and mix it well.
- Cook until the chocolate is melted.
- Pour the melted chocolate over the refrigerated mixture and spared it evenly.
- Freeze for 3 hours.
- Remove it from refrigerator and cut it into pieces.
- Sprinkle some cocoa powder on top of it.
- Serve.
