I followed this recipe, using a NOW brand blend of erythritol, inulin, guar gum, and stevia instead of the Swerve. I also used 100 g 85% cacao chocolate melted with 30 g salted butter as the topping.

The bars definitely taste good. So much of the texture of nanaimo bars is from the crazy amount of sugar in them that of course the texture is quite different. I might go with ganache rather than chocolate melted with butter next time since the chocolate cracks when I bite into a piece.

I kind of want to make the crust alone as a no bake cookie – it’s very good.

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