No Bake Sugar-Free Nanaimo Bars

• Vegetarian
• Gluten free

• Condiments

  • 1 1/2 tsp Vanilla liquid stevia

• Baking & Spices

  • 3 1/2 oz 85% dark chocolate bars
  • 1 tbsp Arrowroot powder or use cornstarch
  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 cup Confectioner's swerve sweetener
  • 3/4 tsp Sea salt
  • 1/2 cup Swerve sweetener
  • 1 Vanilla bean pod

• Nuts & Seeds

  • 1 1/2 cups Coconut, unsweetened
  • 1/2 cup Pumpkin seeds, unsalted raw
  • 1 cup Sunflower seeds, unsalted raw

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Butter, salted
  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 3 tbsp Powdered milk

Found on sugarfreemom.com

Description

Ingredients

• 1/2 cup butter, unsalted, room temp
• 1/4 tsp sea salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup Swerve sweetener
• 1 cup unsalted, raw sunflower seeds
• 1/2 cup unsalted, raw pumpkin seeds
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup butter, salted, room temp
• 1/2 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1/2 cup Confectioners Swerve Sweetener, plus 2 tbsp
• 1 vanilla bean pod, split down middle and scraped inside
• 1 tbsp arrowroot powder or use cornstarch
• 1/2 tsp sea salt
• 3 tbsp powdered milk
• 3.5 ounces 85% dark chocolate bars, chopped
• 2 tbsp butter
• 1/2 tsp vanilla liquid stevia

Directions

• Place all the ingredients for the crust into a food processor and process until combined well. It should be sticky.
• Line an 8 by 8 baking dish with parchment paper. Spray the paper with olive oil cooking spray.
• Press the crust base into the dish and press it evenly over the bottom of the dish.
• Prepare the custard filling by adding all ingredients into a stand mixer and blend until smooth.
• Spread this filling over the crust.
• Prepare the chocolate layer by melting the chocolate and butter in a bowl over simmering water or microwave for 30 seconds stirring until smooth and no lumps.
• Spread chocolate over the custard filling.
• Refrigerate at least 2-3 hours before slicing.

Nutrition