Nanaimo Bars

Nanaimo Bars

Nanaimo Bars

45 minutes

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Details
  • Serving Size:   9
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 tsp Butter Extract
  • 4oz 100% Cacao Unsweetened Chocolate
  • 32g (1 scoop) Chocolate Protein Powder
  • 30g (6 Tbs) Regular Cocoa Powder (unsweetened)
  • 160g (1/2 cup + 2 Tbs) Coconut Butter
  • 1/2 tsp Coconut Extract
  • 1/4 cup + 3 Tbs Light Coconut Milk
  • 28g (2 Tbs) Coconut Oil, soft
  • 48g (1/4 cup) Powdered Erythritol
  • 1 tsp Hazelnut Extract
  • 14g (2 tsp) Molasses
  • 1/2 cup Plain, Nonfat Greek Yogurt
  • 26g (3 Tbs) Dried Nonfat Milk
  • 48g (1/2 cup) Rolled Oats (old fashioned, gluten free if you like)
  • 1/2 teaspoon salt
  • 1/4 tsp Stevia Extract
  • 128g (4 scoops) Vanilla Custard Protein Powder
Instructions

Put the greek yogurt into a medium-sized mixing bowl and add the powdered erythritol, stir until erythritol dissolves.Fold in the protein powder with a rubber spatula. When the mixture is thick and sticky, add the coconut oil and fold it in.

Add the dried milk and fold that in too (the mixture should be very sticky, so don't touch!). Scoop into the brownie pan and try to level as best as you can with the rubber spatula (it doesn't have to be perfect, it will naturally settle into a level layer). Refrigerate while you make the ganache layer.Directions (for the ganache layer): Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring in between each one, until melted.

Whisk in the coconut milk. When the mixture is even and lighter in color, whisk in the stevia and carefully stir in the powdered erythritol.

Pour into the brownie pan and spread by gently shaking the pan back and forth until the ganache reaches the corners. Refrigerate until chocolate is firm, then slice and serve!

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