Mocha Nanaimo Bars are a bold twist on the classic Canadian dessert. By adding rich coffee flavor to the creamy custard layer, these no-bake bars become the ultimate treat for coffee and chocolate lovers.
With a crunchy crumb base, mocha-infused buttercream middle, and glossy chocolate topping, they’re an irresistible dessert for gatherings, holidays, or whenever you crave something indulgent.
Why You’ll Love This Recipe
- Coffee meets chocolate: A perfect blend of mocha flavor in every bite.
- No oven required: This no-bake dessert is easy and fuss-free.
- Rich layers: Each bite has crunch, creaminess, and chocolatey smoothness.
- Customizable: Adjust the coffee strength or swap nuts for your favorite add-ins.
- Great for gatherings: Easy to slice, store, and serve at parties or potlucks.
Recipe Snapshot
| Yield | Prep Time | Cook Time | Chill Time | Total Time |
|---|---|---|---|---|
| About 20 bars (8×8″ pan) | 20 minutes | 5 minutes | 1 hour | ~1 hour 25 minutes |
Ingredients
Bottom Layer (Crumb Base)
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 5 Tbsp cocoa powder
- 1 large egg, beaten
- 1¾ cups graham cracker crumbs
- ½ cup finely chopped almonds
- 1 cup unsweetened coconut flakes
Middle Layer (Mocha Custard)
- ½ cup unsalted butter
- 3 Tbsp heavy cream
- 1 Tbsp instant coffee (dissolved in cream)
- 2 Tbsp cocoa powder
- 3 Tbsp cook-and-serve vanilla pudding powder (not instant)
- 2–3 cups powdered sugar
Top Layer (Chocolate Ganache)
- 4 oz semi-sweet chocolate squares (or chips)
- 2 Tbsp unsalted butter
Instructions — Step by Step
- Make the crumb base
- Melt butter with sugar and cocoa powder in a saucepan.
- Add the beaten egg, whisking until mixture thickens slightly.
- Stir in graham crumbs, almonds, and coconut.
- Press firmly and evenly into an 8×8 inch pan.
- Prepare the mocha custard filling
- Cream butter until smooth.
- Warm cream, dissolve coffee in it, then add to butter.
- Add cocoa powder and pudding powder; beat until smooth.
- Gradually add powdered sugar until thick and spreadable.
- Spread evenly over the crumb base.
- Add the ganache topping
- Melt chocolate and butter together until smooth.
- Allow to cool slightly, then pour over the custard layer.
- Spread evenly with a spatula.
- Chill and slice
- Refrigerate until firm (about 1 hour).
- Cut into 20 squares with a hot knife for clean edges.
Tips for Perfect Mocha Nanaimo Bars
- Firm base: Pack the bottom layer tightly so it holds together.
- Ganache temperature: Let it cool slightly before pouring, or it could melt the custard.
- Adjust sweetness: Add more powdered sugar for a firmer custard or reduce for a softer texture.
- Clean cuts: Dip knife in hot water and wipe dry between slices.
Variations
- Swap almonds for pecans or walnuts.
- Use dark chocolate instead of semi-sweet for a richer topping.
- Adjust the amount of instant coffee to make the mocha flavor stronger or milder.
- Make it nut-free by omitting almonds and adding more graham crumbs or coconut.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Wrap pieces individually for easy snacking.
FAQ
Q: Can I use instant pudding instead of cook-and-serve pudding powder?
No — instant pudding won’t thicken the filling the same way. Always use cook-and-serve.
Q: How strong is the coffee flavor?
It’s noticeable but not overpowering. Adjust the instant coffee for a bolder or milder mocha taste.
Q: Can I skip the nuts in the base?
Yes, just replace them with extra graham crumbs or coconut for texture.
Q: What’s the best way to get neat layers?
Make sure each layer is fully set before adding the next, and chill well before slicing.
Mocha Nanaimo Bars are the perfect no-bake dessert for coffee lovers. With a chocolatey base, creamy mocha filling, and smooth ganache top, they strike the ideal balance of crunch, cream, and richness. They’re easy to make, store well, and impress every time. Whether you’re making them for a special occasion or just as a sweet treat, these bars are guaranteed to become a favorite.