Serves 4 | with Cocoa Walnut Crust
Get ready for a lightened-up but just-as-delicious version of the Canadian classic! A chocolatey coconut walnut base is topped with a thin custard layer and finished off with a bittersweet chocolate coating.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Bittersweet Chocolate Chips
(Contains Walnuts/Noix de Grenoble)
Graham Cracker Crumbs
Not included in your delivery
Before starting, preheat the oven to 350ºF.Remove 4 tbsp and 2 tsp butter from the fridge and set aside in a warm area to soften. Grease an 8x8-inch metal baking tin with 2 tsp softened butter then line the base and sides with parchment paper, leaving a 2-inch overhang. (NOTE: This will help you remove the squares from the tin later on). Press down on the parchment to adhere. Set aside.Open one side of the package of walnuts. Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer). Melt 5 tbsp butter in a large microwave-safe bowl. (NOTE: Save the remaining softened butter for later) Once melted, whisk in brown sugar, then egg. Add cocoa powder, graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.
Press chocolate mixture into the bottom of the prepared tin. (TIP: Use the back of a measuring cup to help smooth out crust.)Bake chocolate-coconut crust in the middle of the oven until no longer shiny, 12-15 min.Place tin on a wire rack in the freezer to cool, 10 min.
Meanwhile, combine 4 tbsp softened butter, icing sugar, cornstarch and 1/4 tsp salt in a large bowl, using a wooden spoon or spatula, until smooth and creamy, 2-3 min. Add cream and stir until fully combined and no lumps remain.Scrape filling over cooled crust, then use a spoon or knife to spread it into an even layer.Place tin in the freezer until firm, 30 min.Meanwhile, combine chocolate chips and 2 tsp oil in a medium microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.
Pour chocolate mixture over chilled custard layer and spread to the edges of the pan using a spoon or spatula.Place baking tin in the fridge until completely cool, 30-45 min.Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper. Slice into squares and serve.