I posted a quick picture of this recipe on Facebook and Pinterest and received overwhelming response so instead of putting it in-line with my Christmas 2012 baking, I thought I would interrupt regular programming and post the recipe today. I did a search and found that I might indeed be the first person to make these all-time Canadian favourites into a truffle instead of their normal bar form. Every year JT asks me to make this bar, which personally I find just too sweet. I got to thinking a smaller, bite sized version might be the answer I was looking for so I came up with this idea and only had to marginally modify an existing recipe. I hope you enjoy it. And if you make them, please do let me know how it worked out.
Nanaimo Truffles
For the original recipe, please click here.
Makes about 36 truffles
Inside Layer Ingredients:
- ¼ cup unsalted butter, room temperature
- 1 tbsp vanilla custard powder
- 1 cup icing sugar
Inside Layer Directions:
- Cream butter, custard powder and icing sugar together well. Scoop out about 1 tsp and roll into a ball. Freeze for 30 minutes.
Second Layer Ingredients:
- ½ cup unsalted butter
- ¼ cup sugar
- 5 tbsp cocoa
- 1 egg beaten
- 1 ¼ c graham wafer crumbs
- ½ c finely ground almond flour
- 1 cup coconut
- 1/4 cup corn syrup (spray your measuring cup with non-stick spray and it will slide right out)
Second Layer Directions:
- Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
- Stir in graham crumbs, coconut, almond flour and the corn syrup. Set aside.
Assembly Directions:
- Take about 1 packed tbsp of the second layer (crumb layer) in the palm of your hand and press to flatten to a large circle about 2mm thick.
- Put one custard ball into the centre and wrap the circle around the custard so that it totally covers it. Squeeze the crumb layer to form a tidy ball. Repeat until you have made all of the balls. Freeze for 30-60 minutes.
Chocolate Layer Ingredients:
- 1 cup semi-sweet chocolate chips
- 4 tbsp unsalted butter
Chocolate Layer Directions:
- Melt chocolate and butter over low heat and mix well. Without allowing the chocolate mixture to cool down, take a frozen ball and carefully stick a toothpick or skewer into it and dip into the melted chocolate to cover. Remove the stick and allow the chocolate to set on parchment paper (you could dip a finger into the chocolate to hide the hole, or not). The frozen balls will help set the chocolate faster. Store in refrigerator. Allow the balls to come back up to room temperature to serve.
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What a decadent twist on a Canadian fav!! My family’s fav Christmas treat and thought I’d make some for valentines, but these came up and are so much more appropriate. You’re right, the bar form can be sweet after 2 bites but I think this truffle form spares that and truffles look so much classier than a bar imo.
I think I’ll try rolling the 2nd layer (coconut, graham crums) out in a thin layer on parchment paper and then cutting appropriate sized circles with a cookie cutter, then plopping the frozen centres into each circle. Others have noted how it gets to be a sticky mess but this might saves a bit of that from over handling.
Thanks so much for your generosity in sharing this, they’re absolutely beautiful and so original! Cheers from Canada!
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Hi Elaine,
Thanks so much for your comment. These decadent truffles will be awesome for Valentine’s Day. Great suggestion too for the 2nd layer.
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Had to add a tablespoon of heavy cream to center layer to get it to hold together.
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Thank you for the feedback Verna.
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Can I substitute the almond flour for ground cheerios? We have nut allergies in our house. If that won’t work, what else can I use. Thankyou.
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I think that would work, it may give a slightly crispier texture but it would work.
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Amazing!! I used salted butter instead of unsalted, original custard powder instead of vanilla and maple syrup instead of corn syrup. My son wants another one and I know I do too! 😋
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Thanks, Angela, they are definitely quite moreish. Thanks for your feedback.
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K, so these are amaaaaaazing. Two things: I ended up adding a bit more butter to the filling, as it was pretty crumbly (and I doubled the recipe because NANAIMO TRUFFLES). Then I kind of mashed the filling with a spoon to make it all stick together and kept mashing til it was a more solid consistency, then I beat it with the electric beater again for a bit.
Thing two: I washed my hands in between about every fourth truffle. As soon as your hands get sticky, you’re done for, and it won’t stick to the centre filling but will definitely stick to your hands.
Brilliant recipe. Brilliant. Not too sweet, very easy, a new Christmas recipe tradition. Thank you!!! ❤️❤️❤️
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Thanks so much for your feedback Rebecca, I am so glad that they worked out for you. They are one of my husband’s favourites.
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My Mum always used unsweetened chocolate for the icing layer of Nanaimo Bars, so di I. It really balances out the over-sweetness
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Thanks for the tip Maxine, that is a great idea.
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Absolutely an amazing recipe,Thank you! Your creativity is a blessing!
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I had to add more butter to my inside layer…..did anyone else have too???
I have made them twice and both times I had too. Not a problem tho”””’ they turned out beautiful.
So appreciate you sharing this with us.
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Hi Barb, thank you for your feedback, I really appreciate it. My inside layer was fine, I wonder if it’s something to do with the custard powder or icing sugar? I generally use Bird’s Custard Powder, but it was 2 years ago, so I cannot be 100% sure. I’m glad that you were able to improvise and add a tad more butter to the inside layer and that they still worked out so well. Thank you so much for your kind words.
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[…] Nanaimo Truffles […]
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G’day Eva…one word YUM! 🙂
Cheers! Joanne
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Thanks so much Joanne.
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While they look like a lot of work, they look amazing.
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Thanks so much Angela, yes indeed they were but I wanted a slightly different take on an old favourite. Thank you for visiting my blog.
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Ive never heard of vanilla custard powder. Is that like instant jello pudding mix?? They look awe-some
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Thanks Jennifer, it’s more like pudding mix but you still have to cook it. My Mom used to use this brand http://www.birdscustard.co.uk/
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I like the sound of these. What a nice version of the traditional Nanaimo Bar. I’ll send it to my daughter as well.
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Thanks Darlene, so nice that you popped by and left a comment. My husband will request the Nanaimo truffles in future, I have been told!
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I made these with peanut butter centers, replacing the 1/4 cup of butter with what ended up being almost 1/2 cup of peanut butter. I just kept adding more PB, and also 2 T unsalted butter before all the icing sugar would be incorporated. And replaced the graham cracker crumbs in the middle layer with the oat flour; that worked well and cut down on the sweetness. Dipped some of the balls in melted PB chips; a much heavier and not as liquidy medium, so didn’t get much coverage. Ended up just dipping the bottoms of the balls instead of trying to cover the whole thing. I found the same to be true as well with the melted semi-sweet chips…even though I kept the melted choc over hot water, it was very thick. Should I have used a bakers or Callebaut chocolate instead of chips? I wonder if altitude (higher in Calgary) had something to do with it. Anyway, my mom is raving about these “gourmet chocolates” her daughter made!
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That’s fantastic Sue, so glad you liked them, and I love your modifications. I’ll have to try the PB version. i like the oat flour substitution too, not a huge fan of graham crumbs.
You could add more melted butter to the melted chips to make it easier to dip, it still sets up well in the fridge but doesn’t do well in a heated house. Glad you Mom enjoyed them too.
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Yum! These truffles look amazing!
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Thank you Amber, they are quite nice and JT just confessed to preferring them to the bars.
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[…] Nanaimo Truffles (a twist on an old Canadian favourite)√ […]
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I’m winding up to do some Christmas baking. The other thing that occurred to me is, because graham crackers are themselves sweet, either replace with plain tea biscuit crumbs, cheerios (buzzed in blender to crumbs) or coarse oat flour (oatmeal buzzed in the blender) a variation on your earlier oatmeal comment. Add a shot of espresso powder to the butter centre. oh the possibilities! 🙂
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That’s a great idea Sue, I’m not a huge fan of the flavour of the graham crumbs anyway, I love the idea of cheerios or the oat flour! Yes the espresso would be incredible too, but not entirely authentic, I almost added a few drops of almond essence but decided to keep it true.
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[…] Nanaimo Truffles (a twist on an old Canadian favourite) […]
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Even though I’m not into chocolate, these do look very pretty and would be a lovely addition to any holiday table. They would surely impress! They look beautiful Eva. 🙂
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Thanks Kristy, chocolate is one of JTs favourite ingredients so I honestly could not do Christmas baking without it. But for this recipe I suppose you can substitute the coco powder with espresso powder, and coat the outside with white chocolate instead!
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Hi Eva – I’d never heard of nanaimo before… but from the look of these I’ve obviously been missing out. This look like a great little creation. Since I’m not sure right now what an original nanaimo looks like I can’t compare it to anything but I can assure you I’d be gobbling these down like nobody’s business 😀
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I like that Charles, if be very flattered if you did!
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Wow! I have missed somehow these lovely truffles. They look fabulous and so rich, they seem even more sinful than any truffles I make! The name sounds mysterious too although I think I have seen the name Nanaimo on Zsuzsa’s blog one day (although not the truffles because I would remember them certainly).
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They are a Canadian delicacy, Sissi. I searched the net and did not find this treat presented this way, so I thought I would change them up! It worked!!! Thank you so much for your lovely words.
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minus the coconut please. 😉
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Oh, not another coconut hater, or is it allergies? I’d make a special batch without it 😉
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Hi Eva, I can’t decide if I like the thought of my truffle being sweetened butter in the middle. I have thought how I love to eat the creamed butter and sugar when cake making so why not. It’s given me some cracking ideas for people’s Xmas sweets. I’ve never seen these before so I doubt my family would have either.
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Thank you kindly Dave, the sweet butter centre really reminds me of fondant, so it’s really not that far out there. I am excited to see what lovely gifts you will make for your family.
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The problem is, I just don’t know if I could ever stop eating these!!
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They are certainly moreish SM.
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These truffles are adorable and scrumptious!!
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Thanks so much Judy, they are very tasty and moreish.
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OMG I remember making Nanaimo bars a few years ago! These truffles are the cutest! 😀
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Thanks Lorraine, I’m going to see if you posted that recipe on your blog.
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Kevin and I are just drooling over these….. Sounds like you have come up with a winning recipe. I have never used custard powder before. What brand do you use?
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Hi Barb, my Mom used to keep Bird’s custard powder in her pantry as a staple, and I’ve not used any other (great for a quick sauce for a cake, or even a base for pudding or quick ice cream if you don’t want to use eggs!). There are also recipes that use vanilla pudding instead of the custard powder, but why add the extra calories?
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I absolutely love these! Thank you so much for sharing!!
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This looks amazing! I don’t think I could eat just one!
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Thanks Lisa, that’s why a small truffle is better than a large bar! Cheers!
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Oh, my gosh, Eva…these look AMAZING!!! Saving this recipe 🙂
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Thank you kindly Liz, hope you love them as much as JT does!
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I have always thought nanaimo were really sweet but I made (and ate) them anyway. These truffles are very clever.
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Thank you kindly, there have been all sorts of suggestions to reduce the sugar and fat from the recipe…I may have to try it again with some of the suggestions.
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Sophisticated and irresistible! I love these truffles.
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Thank you kindly Angie.
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I was thinking that the sweetness could be reduced if the butter in the center was cut or maybe even replaced with peanut butter. A variation on the peanut butter cup. Although, when I look at the recipe again, it’s only a 1/4 cup of butter, so that’s not much. In general, though, pb has a stronger flavour than the more neutral butter, so it might balance out the icing sugar. I think I’m going to make some of these for my mom. 🙂
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Great idea too, Sue, thanks. I may have to try the PB route for the next batch. You can even change these up by replacing the coconut with rolled oats and doing a date paste centre…like an old fashioned date cookie in truffle form!
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What if you just use 1/2 teaspoon for the inside layer, that would cut down on the sweetness and calories. Now one can eat a few more and not feel guilty.
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Great idea Norma, and you’ll get a few more out of the batch too! I’ll have to weigh my balls on the next round, I have a feeling these might be a double batch this year.
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OMG – Nanaimo Truffles – how fantastic!! I have never seen this interpretation of the bars Eva… love the idea and they look great too. I always smile when I think of the first time I discovered and served Nanaimo bars (cut into small squares) on a dessert plate – I thought they were so beautiful and innovative – my sister-in-law from BC did not… oh, Nanaimo bars… haven’t seen those before…LOL :). I hadn’t come across them quite as much growing up in Quebec and still think they’re great!
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Thank you Kelly. Although not the healthiest of Christmas treats, they are certainly a treat. And received the thumbs up from my die-hard Nanaimo bar lover husband. The kids might even get a kick out of making them.
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I can see where this might be too sweet if made into a bar. Your idea, though, of making truffles is great! For someone like me, it’s forced portion control, too. Judging by their look and ingredient list, I’d need all the help I can get. I have no willpower when it comes to this type of treat. Thank goodness they’re a seasonal confection. That’s portion control on a larger scale. 🙂
Thanks for sharing the recipe, Eva.
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That is the risk, isn’t it John? When they are small and easily edible, it’s the quantity you eat that can go a little crazy. Thank you for your kind words.
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Bad, Eva. I do NOT need more tempting sweets at this time of year. I’m not a big fan of Nanaimo bars but I could definitely get behind these truffles. And a couple or three have barely ANY calories. (Right? Right?)
Umm … feel free to lie to me about the calories. 🙂
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To top it off, Maria, I chanted the highly secret negative calorie chant whilst making these up. So if you eat them after dark, standing in the doorway of the fridge (and yes, even though I said room temperature is best, they are damn good right out of the fridge too!) you actually don’t ingest any calories.
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LOL
Thanks for the confirmation.
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Wow that looks worth the multiple steps. I would have multiple helpings!
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These truffles look so cute my friend and addictive and delicious too 🙂
Cheers
Choc Chip Uru
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Thank you kindly CCU, they are still rather sweet, so one or two is perfect!
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