Becs' Nanaimo Slice Recipe
There’s something special about a recipe that’s made to be shared, especially when it comes straight from our own Angel kitchen.
When our founder Becs recently made this delicious slice as a treat for a hard-working team of Angels, it didn’t last long… and we knew straight away it was one to pass on.
This classic Nanaimo Slice, originally from Canada, is a no-bake wonder made up of three irresistible layers: a rich chocolate coconut base, a soft and creamy custard middle, and a smooth dark chocolate topping.
It’s the kind of slice that feels a little nostalgic and a little indulgent, whether you’re baking for your family, sharing with friends, or simply carving out a little moment for yourself.
Here is the recipe,,,
For the Base
400g Plain chocolate biscuits, crushed
50g Granulated sugar
45g Dutch cocoa powder
1/2 tsp salt
100g Unsweetened desiccated coconut
260g Unsalted butter, melted and slightly cooled
400g Plain chocolate biscuits, crushed
50g Granulated sugar
45g Dutch cocoa powder
1/2 tsp salt
100g Unsweetened desiccated coconut
260g Unsalted butter, melted and slightly cooled
For the Custard Filling
150g Unsalted butter, room temperature
30g Custard powder
400g Icing sugar, sifted
1/2 tsp Salt
1/2 tsp Vanilla bean paste or essence
1-2 tbsp Cream
150g Unsalted butter, room temperature
30g Custard powder
400g Icing sugar, sifted
1/2 tsp Salt
1/2 tsp Vanilla bean paste or essence
1-2 tbsp Cream
For the Chocolate Topping
250g Dark chocolate (ideally 70%)
45g Neutral oil
250g Dark chocolate (ideally 70%)
45g Neutral oil
Method
Grease and line a 23 cm square baking tin with spray and two strips of baking paper that overhang the sides for lifting.
In a food processor, pulse the biscuits, sugar, cocoa, and salt into fine crumbs. Transfer to a bowl and add the coconut. Pour in the melted butter and mix until the texture resembles wet sand.
Press firmly and evenly into the tin using the base of a glass or measuring cup. Freeze for 20 minutes to firm.
To make the filling, in a stand mixer, beat the butter and custard powder until smooth. Add the icing sugar, salt, and vanilla. Mix to combine, then beat on high for about one minute. Add cream as needed to achieve a thick, smooth buttercream.
Spread evenly over the chilled base and smooth with an offset spatula. Chill for 30 minutes.
To make the chocolate topping, melt the chocolate and oil together in a heatproof bowl over simmering water, stirring until smooth, or use the microwave in 30 second intervals.
Pour over the set custard layer and tilt the tin for an even coating. Tap the tin on the bench to remove any air bubbles. Chill in the fridge until completely set, about one hour.
Lift out using the baking paper, slice with a sharp knife, wiping between each cut, and store in an airtight container. Enjoy!