Adapted from the city of Nanaimo, New York Times, and Epicurious

5250 cal/recipe

Ingredients

Crust

• 1/2 c unsalted butter
• 1/4 c white granulated sugar
• 5 tbsp cocoa powder
• 1 egg, beaten
• 1 3/4 c graham cracker crumbs
• 1 c unsweetened shredded coconut
• 1/2 c diced nuts

Creamy Middle

• 3 tbsp unsalted butter
• 1 1/2 tbsp heavy cream
• 1 tbsp custard powder (see Note)
• 1 c confectioners sugar

Chocolate Topping

• 1 c dark chocolate chips
• 6 tbsp heavy cream

Directions

• Line a 8 inch by 8 inch dish with parchment paper.

Crust

• Melt first 3 ingredients in double-boiler.
• Add egg and stir.
• Cook until slightly thickened.
• Remove from heat.
• Stir in crumbs, coconut, and nuts.
• Press firmly into prepared dish.
• Place in freezer while preparing next step.

Creamy Middle

• Cream all ingredients together.
• Beat until light and fluffy.
• Spread evenly over crust.
• Place in freezer while preparing next step.

Chocolate Topping

• Melt all ingredients together in double-boiler.
• Allow to cool slightly.

• Spread evenly over creamy middle.

• Cool for 1 hour in freezer or 4 hours in refrigerator before slicing.

• Store in fridge.

Note

• Custard powder is difficult to find in United States. Vanilla pudding mix (unprepared) can be substituted at 1:1.