Vegan Mocha Nanaimo Bars

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

2 hours cook

Tom Jackson
Twisted: Unserious food tastes seriously good.

Ingredients

    Crust
  • 100gvegan butter
  • 25gcocoa powder
  • 50gsugar
  • 2 tbspaquafaba (chickpea water)
  • 115gchocolate cookie crumbs
  • 95gcoconut flakes
    • Filling
  • 105gvegan butter, softened
  • 45gthick coconut cream
  • 240gicing sugar
  • 30gcustard powder
  • 1 tbspespresso powder
  • 1 tspcocoa powder
  • 3 tbsp hot water
    • Chocolate topping
  • 100gdark chocolate
  • 25gvegan butter

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.

Method

  • 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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    Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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