Vegan Mocha Nanaimo Bars

Put a pep in your step and up your dessert game with this vegan espresso Nanaimo bar recipe.

Done in 2 hours

Tom Jackson

Dish by Tom Jackson

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A delicious and decadent treat made with coconut, biscuits, chocolate, custard powder and espresso. They're vegan mocha Nanaimo bars and are an absolute treat. You don't even need to turn on your oven for these.


Grease and line an 8x8 square baking tin with parchment paper

In a small pot, melt together the butter, cocoa powder, and sugar until dissolved. Stir through the aquafaba to thicken, then remove from the heat

Add the cookie crumbs and the coconut and mix to combine. Press this mixture firmly into the base of the baking tin into a flat layer. Keep chilled in the fridge until ready to use.

For the filling, cream together vegan butter, coconut cream, icing sugar, and custard powder until smooth and fluffy. Dissolve the espresso powder and cocoa in the hot water until smooth. Pour this mixture into the mix and whisk together.

Spread the filling over the crust into a smooth layer and return back to the fridge

Melt the chocolate and butter together in a bowl. Pour this mixture over the chilled filling and smooth out. Transfer to the fridge to chill completely, for at least 2 hours.

Using a sharp knife, dipped in hot water and dried, slice into bars. Dust with cocoa powder and enjoy!

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Tom Jackson

Tom Jackson

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