This weekend, most of Canada has a long weekend, either for Victoria Day or for other regional holidays. While our neighbouring city at the southern tip of Vancouver Island, Victoria, is famous for its Victoria Day parade and celebrations, we here in Nanaimo have been holding festivities of our own on this May long weekend since 1864. This weekend, we celebrate Nanaimo Heritage Days, with a parade and a street festival in the middle of our downtown. For the second year in a row, we at Tilray are doing our part to contribute to the community celebration by sponsoring the fireworks show along the harbour front at 10 pm on Saturday, May 21st. We invite everyone to join us this weekend for what’s sure to be a fantastic time. If you’re in the neighbourhood, be sure to stop by the street festival, and if you do, come say hi! We’ll have a booth of our own.

NanaimoBarsIf you’re not lucky enough to be on Vancouver Island, you can still add a little bit of Nanaimo to your own festivities this weekend with Nanaimo’s own contribution to Canadian cuisine: the Nanaimo Bar. The recipe below can be made with cannabutter if you so choose. However, do bear in mind that Nanaimo Bars have butter in every layer, so only use cannabutter in all three layers if you are a very seasoned consumer of cannabis edibles. For all others, just remember to start low and go slow. Alternatively, and for a more precise dose, you may want to use Tilray Drops. The quantity suggested below yields 16 Nanaimo bars with approximately 10 mg/mL of active cannabinoids per bar.

Nanaimo Bars

Base
  • 120 g butter, softened
  • 5 tbsp cocoa powder
  • 50 g sugar
  • 120 g Graham cracker crumbs
  • 60 g shredded coconut (unsweetened)
  • 60 g finely chopped almonds
  • 1 egg
Heat butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth. Stir in crumbs, coconut, almonds, and egg. Using a rubber spatula, transfer to a parchment paper-lined 8″x 8″ baking pan and press evenly into bottom. Set aside.

Filling
  • 120 g butter, softened
  • 250 g icing sugar
  • 3 tbsp whipping cream
  • 2 tsp vanilla extract
  • 10.5 mL Tilray Drops, if desired*
Using an electric hand mixer, beat butter, confectioners’ sugar, cream, powdered milk, vanilla, and if using, Tilray Drops in a bowl on medium speed until smooth and fluffy. Spread over the bottom layer.

Topping
  • 60 g butter, softened
  • 225 g dark chocolate, chopped
Melt butter and chocolate in a 2-qt. saucepan over medium-low heat. Spread over vanilla layer. Chill until set, at least 4 hours. Cut into 16 even squares (approximately 5 cm x 5 cm) and serve.

* Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.