A Healthy Twist on Nanaimo Bars for Weight Watchers





Total Points: 5 Weight Watchers points per serving  

The exact origin of the Nanaimo Bar is unknown, though it is attributed to Nanaimo, British Columbia. The earliest confirmed printed copy of a recipe using the name “Nanaimo Bars” appears in the Edith Adams’ prize cookbook (14th edition) from 1953. A copy of the book is on view at the Nanaimo museum.   Nanaimo Bars are known and loved for their combination of chocolate, coconut and cream. Chef Corbin’s version takes those classic flavours and pairs them together to create a delicious Nanaimo-inspired variation, packed with flavour but not with fat.  


1 ½ cups flour
¾ cup cocoa
1 cup brown sugar or sweetener (sugar substitute)
1 tsp. baking powder
4 x egg whites
1 cup plus 3 tbsp. unsweetened applesauce
¾ cup unsweetened shredded coconut
1 tsp. vanilla
1- 8 OZ Pack no fat cream cheese
½ cup icing sugar
1 tsp. coconut extract
* Click to ingredient to choose one


Preheat oven to 350°F. Line an 8 inch square spring form pan with parchment paper.
In a mixing bowl combine flour, cocoa and baking powder; sift until evenly combined, add the sugar.
In a larger bowl whisk the egg whites until frothy, stir in the applesauce and vanilla. Gradually add the flour mixture and the shredded coconut and stir until well combined.
Pour into an 8-inch square baking pan and tap gently to remove air bubbles. Bake the batter for 35 minutes or until an inserted toothpick comes clean. Allow the baked bars to completely cool.
Combine frosting ingredients.
Remove the cooled baked bars from the baking tray and spread the cream cheese frosting over the entire top surface- slice into 12 even slices and serve