Raspberry Mocha Nanaimo Bars

Raspberry Mocha Nanaimo Bars


Wanting to make a special dessert for Mother’s Day I decided to make these Raspberry Mocha Nanaimo Bars. I have made other raw healthy versions of Nanaimo Bars before but I wanted something different and wanted to add a little color. Raspberries are bright and pair deliciously with chocolate! While I was hoping the raspberry cream layer would be a little pink I didn’t want to add food coloring and you get what you get with nature. I also decided to add espresso to the chocolate base, if you are not a fan you can omit it. If you do like coffee you will have to try a raspberry mocha (white or dark chocolate, both are delicious) or a raspberry latte. It is a great change in pace and very fresh and spring like.

Fresh berries, Mother’s Day, both are things that remind me of spring and I think these bars would be great for a spring get together so I decided to enter them in the Spring Fling Dairy Free Recipe Contest hosted by So Delicious and Go Dairy Free. While I made these with Mother’s Day in mind you really don’t need a special occasion to make them. They are a dessert to make for a get together and work for most of your guests (not those with nut a allergy) as they are gluten-free, dairy free, and vegan. 



Raspberry Mocha Nanaimo Bars


Raspberry Mocha Nanaimo Bars

Makes an 8×8 or 9×9 pan, 16-20 bars


Chocolate Mocha Crust:

1 1/2 c raw almonds

8-10 medjool dates, pitted

3/4 c unsweetened shredded coconut

1/2 c cacoa powder (used Navitas Naturals)

pinch of sea salt

3 TBSP instant espresso (such as Medaglia D’Oro) powder or you can also use espresso beans


Raspberry Cream:

1/2 c coconut oil, melted

1 1/2 c raw cashews (soaked 4-8 hours)

1/2 c raw agave nectar, or maple syrup

1/2 c coconut milk cream, thick part from canned or boxed coconut milk not the beverage (So Delicious Culinary Milk, Original)

1 tsp pure vanilla extract

1 c frozen raspberries, thawed


Chocolate Topping:

1/2 c raw agave

1/2 c coconut oil, melted

1 c raw cacao powder (used Navitas Naturals)

1 tsp pure vanilla extract

pinch of sea salt



16-20 fresh raspberries, optional


In a food processor pulse almonds, if using espresso beans also add those, until a coarse crumble. Add remaining crust ingredients and process until well combine. The mixture should be crumbly but stick together when you pinch it between two fingers. If not add an extra date. Line a 8×8 or 9×9 pan with parchment paper, leaving parchment paper slightly above the top of the pan so you can lift out the bars later. Press the crust into the bottom of the pan, being sure to press it firmly to pack it. Place in the freezer while making the next layer. Rinse food processor, or I like to use the Vitamix for the cream layer as I find it is smooth and creamier. Rinse and drain soaked cashews. Blend together cashews, coconut oil, agave, vanilla, and raspberries. Once smooth add in the coconut cream and blend until just combine. Remove crust from the freezer and spread raspberry filling over the crust. Lightly tap the pan and jiggle to remove any air bubbles and even out the later. Place back in the freezer to set, about 20-30 minutes, before making the chocolate layer. Mix together coconut oil, agave, vanilla and sea salt until combine, add in cacao and mix until smooth. Remove bars from the freezer, being sure the top is set on the cream layer, and spread chocolate layer over top. Return bars to the freezer or place in the refrigerator for the chocolate to set or until about 20 minutes before serving. I like to store mine in the freezer as they are easier to cut with the custard frozen or semi frozen. When removing bars from the freezer to cut lift the bars out of the pan using the parchment paper and place on a cutting board. With a long sharp knife cut the bars. Top with a fresh raspberry if desired. Enjoy!


Raspberry Mocha Nanaimo Bars


Raspberry Mocha Nanaimo Bars





3 Responses to Raspberry Mocha Nanaimo Bars

  1. This looks lovely and so healthy too! I would be honored if you would share this on our Wonderful Wednesday Blog Hop next week. Blessings…Shari

  2. Wonderful recipe, tasted amazing and was pretty easy to make. Im curious how to get the crust to stick together though. I’ve made it twice and followed the recipe to a T but the crust is so dry and cumbly, any tips?

    • awhiskandtwowands says:

      Thank you! Happy to hear you like them but sorry the crust didn’t stick together well for you. Did you use 8 or 10 dates, if you used 8 I would add the 2 extra. The only other thing I can think of is if your dates were dry. Sometimes dates dry out and I find they don’t work well for recipes. If I need to use dried out dates I will soak them before using them. Hope that helps.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge