Nothing says the holidays like eggnog and nothing says Canadian holidays like nanaimo bars!
This specifically delectable dessert is a staple at most family and social functions. With it’s cocoa coconut base and dreamy cream centre, topped with a rich layer of chocolate it is the first to disappear from the assortment trays.
I have never had a bad nanaimo bar. Okay maybe once and if I ever find out who made it they are no longer my friend. I am serious. You can not set someone else up for dessert disappointment like that.
Now the holidays to me is a time to go dessert crazy and wake up with a sugar headache. It is the one time of the year that there should be no calorie shaming and we all should have some fun and relax. It is also a great excuse to try out some new techniques and make something special for your someone special.
Since the basis of a nanaimo is chocolate and creamy and it is the holiday what would naturally pair nicely? First eggnog! Yes creamy beverage as you kick back and take in the festivities. Next is rum. Eggnog and rum are a great combination (unless you didn’t grow up drinking eggnog and make your first laced one with a 1/2 and 1/2 ratio. Let’s just say the Christmas tree still got decorated so that is the most important thing. It happened).
Now that we have done the math of nanaimo + eggnog + rum I think we are set to have a holly jolly time. Oh and since we are going a little off the traditionally beaten path anyways, I decided to shake things up and make it into a cup. No squares allowed at this party.
I should warn you though that you may not want to bring these to a small town social event as you may be run out of town for breaking tradition from the square. Not to mention the inclusion of gingerbread spices!
Please note that I have made mine GF (gluten free) so I can share with my lovely neighbours! Trust me they are just as good as the FOG (full of gluten) and can be easily made. If you are not worried about them being GF, then use regular gingersnap cookies or graham cracker crumbs instead of the GF gingersnap cookies ones.
Anyway you make it they will surely be a hit at the party and you may want to reserve a few for yourself to enjoy after the guests have left your serving tray empty.
- 1/2 cup butter
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 egg beaten
- 3/4 cup flaked coconut toasted
- 1 cup gluten free ginger root cookies crumbs
- 1/2 cup butter
- 3 Tbsp custard powder
- 2 cups icing sugar
- 2 tsp gingerbread spice mix
- 1/4 tsp salt
- 3 Tbsp dark spiced rum
- 2 Tbsp eggnog
- 1 tsp vanilla
- 2 cups dark chocolate chopped
- 8 tsp coconut oil
- 1/4 tsp gingerbread spice mix
Preheat oven to 325 degrees. Place 24 medium sized silicon cups on a baking sheet. In a saucepan melt butter with the sugar, cocoa powder & salt over low heat. Stir to combine & once smooth remove from heat & let cool.
Add in the vanilla & egg. Then add in the coconut & ginger cookie crumbs.
Place into even amounts in the silicon cups & slightly press down until they are an even layer. Bake for 12-15 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven & let cool.
In a stand mixer, beat together the butter, custard powder, icing sugar, gingerbread spice mix & salt. Mix in the rum, eggnog & vanilla.
Spread the mixture on top of each base & refrigerate for at least 1 hour.
In a saucepan, melt the chocolate & coconut oil stirring until smooth over low heat. Remove from heat & add in the gingerbread spice mix.
Pour the chocolate mixture over each of the filling of each cup & refrigerate for at least 45 minutes.
Remove the silicon cups & serve immediately or keep refrigerated until serving.
For the gluten free ginger root cookie crumbs, place the cookies in a chopper or blender and pulse until graham cracker crumb texture is achieved.