Meet your new favorite no-bake treat: Coconut Cashew Nanaimo Bars. These layered delights combine a rich chocolate base with a creamy coconut filling and a decadent chocolate top, making them perfect for any occasion. Let's dive into this simple, satisfying recipe that's sure to impress.
The base starts with graham cracker crumbs for a sweet, crumbly foundation. Unsalted butter holds it all together, while granulated sugar adds sweetness. Desiccated coconut and finely chopped cashews provide texture and a nutty flavor, and cocoa powder gives that rich chocolate taste. A large egg binds everything as it bakes.
The filling is all about creaminess. Unsalted butter and powdered sugar create a smooth, sweet layer. Coconut milk adds a subtle richness and ties in with the vanilla extract for flavor depth, while shredded coconut enhances the texture.
For the topping, semi-sweet chocolate and unsalted butter melt together to form a glossy, smooth finish that seals the deal.
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan to prevent sticking. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, coconut, cashews, cocoa powder, and beaten egg. Stir until everything is well blended and press the mixture firmly into the prepared pan. Bake for 10 minutes, then let it cool completely before moving to the next step.
While the base is cooling, prepare the filling. In a second bowl, beat together the butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy. Stir in the shredded coconut. Once the base is cool, spread the filling evenly over it and pop it into the fridge for about 30 minutes to firm up.
For the topping, gently melt the chocolate and butter together, either using a double boiler or in the microwave. Stir until smooth. Pour this silky mixture over the chilled filling, spreading it out evenly with a spatula. Return the pan to the refrigerator and let it sit for about an hour, or until the chocolate is fully set.
When you're ready to serve, cut the bars into squares. A sharp knife run under hot water can help make clean cuts.
These bars are delightful on their own but even better served with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, sprinkle a little extra shredded coconut on top just before serving.
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