NANAIMO BARS

To try and lift up the London fog.

NANAIMO BARS

1 tablespoon ground flaxseed

3 tablespoons water

115g (½ cup) margarine
55g (¼ cup) sugar
35g (¼ cup + 1 tablespoon) cocoa powder
200g (12) vegan digestive biscuits, ground into fine crumbs
60g (½ cup) finely chopped walnuts
80g (1 cup) desiccated coconut

Custard layer:

115g (½ cup) margarine
2 tablespoons + 2 teaspoons soya cream or other non-dairy cream
2 tablespoons custard powder
120g (2 cups) icing sugar

Chocolate layer:

120g (¾ cup) dark chocolate chips or chopped dark chocolate
2 tablespoons margarine

In a small bowl, whisk together ground flaxseed and water and leave to set. Place margarine, sugar and cocoa powder in a pan over low heat until melted, stirring to combine. Remove from the heat and stir in crushed biscuits, walnuts, coconut and the flaxseed mixture, then spoon the mixture into a 20x20cm (8x8”) square pan, pressing it down evenly and firmly.

Next make the custard layer. Cream margarine, soya cream, custard powder and icing sugar together until light and fluffy, then spread over the first layer. Place in the fridge to firm up whilst you prepare the chocolate topping.

Melt chocolate and margarine over low heat. Leave to cool slightly then pour over the custard layer and place in the fridge to set for at least half an hour.