The iconic Canadian dessert gets an upgrade with cannabis
Nanaimo bars are a popular tradition in Canada. Made with a coconut crumb base that’s layered with whipped custard icing and covered with rich chocolate, it is a popular dessert that can be found almost anywhere. Now, the dessert is getting an upgrade with the addition of cannabutter, thanks to a recipe by Cody Lindsay of The Wellness Soldier.
Here’s what you’ll need:
Base Layer:
125 ml cannabutter, unsalted
60 ml sugar
75 ml cocoa powder
1 egg, beaten
300 ml graham crumbs
125 ml almonds, finely chopped
250 ml coconut, shredded
Custard Layer:
125 ml butter, unsalted
60 ml heavy cream
30 ml vanilla custard powder
2 cups icing sugar
Third Layer:
4 oz semi-sweet chocolate
30 ml butter, unsalted
Preheat the oven to 350F and melt the cannabis butter, then set aside. Add all the other base layer ingredients to a mixing bowl and then pour the melted butter on top. Mix until combined and press into an 8”x8” pan. Bake for 10-12 minutes, remove and allow to cool completely.
For the custard, cream together the butter, cream, powder and sugar until mixed; spread over the base layer. The third layer only requires you to melt the chocolate and butter together over low heat, allowing it to cool slightly before pouring it over the custard layer.
The recipe will yield 12 bars and takes about 45 minutes from start to finish. The amount of cannabis depends on personal dosing preferences, so adjust according.
