If you’re on the hunt for an irresistible, no-bake dessert that brings together chocolate, coconut, and buttery goodness in perfect harmony, then you’re going to absolutely love this Decadent Nanaimo Slice with Chocolate and Coconut Recipe. I first tried this classic Canadian treat years ago, and it soon became a staple in my kitchen – and trust me, once you try it, you’ll understand why! It’s rich, layered, and surprisingly easy to pull together, making it perfect for impressing friends or indulging your family’s sweet tooth.
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot days or when you just don’t want to heat up the kitchen.
- Layered Flavors and Textures: Nutty, creamy, and chocolatey—a blissful bite every time.
- Family Favorite: My kids go crazy for this, and I know your crew will too.
- Simple Ingredients: Easy to find and combine with minimal fuss and maximum payoff.
Ingredients You’ll Need
The magic of this Decadent Nanaimo Slice with Chocolate and Coconut Recipe lies in its combination of pantry staples and simple ingredients that come together to create layers of flavor and texture you won’t forget. Whether you’re picking up baking essentials or just grabbing a few basics, these components work beautifully as a team.
- Butter or Block Margarine: Essential for richness in both the base and filling, make sure it’s unsalted for better control.
- Soft Light Brown Sugar: Adds a deep caramel note that pairs wonderfully with coconut.
- Cocoa Powder: Use good quality unsweetened cocoa to get that intense chocolate hit.
- Digestive Biscuits (Graham Crackers): Provides a sturdy yet crumbly base, so choose crunchy biscuits for best results.
- Desiccated Coconut (Shredded Coconut): Adds texture and tropical flavor that balances the chocolate layers.
- Walnuts (chopped): For a subtle crunch and nutty warmth; you can swap for pecans if you prefer.
- Free-range Egg (beaten): Helps bind the base together—always choose fresh eggs for safety and flavor.
- Double Cream (Heavy Cream): Creates that luxuriously smooth custard filling.
- Custard Powder: If you can’t find custard powder, cornstarch with a pinch of vanilla works as a good substitute.
- Icing Sugar (Powdered Sugar): For sweetness and smoothness in the custard layer.
- Dark Chocolate: Go for at least 70% cocoa for that rich, slightly bitter contrast.
Variations
I love how flexible the Decadent Nanaimo Slice with Chocolate and Coconut Recipe is. Over the years, I’ve tweaked it here and there depending on what I have on hand or my mood—don’t be afraid to customize it yourself!
- Nut-Free Version: I once made it without walnuts and replaced them with extra coconut and crushed pretzels for crunch—just as delightful for those with nut allergies.
- Vegan Swap: Using coconut oil instead of butter and vegan chocolate works well if you’re avoiding dairy.
- Flavor Twists: A sprinkle of espresso powder in the chocolate layer deepens the chocolate flavor, a trick I discovered when I wanted a slightly grown-up slice.
- Fruit Add-ins: Sometimes I’ll toss in dried cherries or cranberries in the base for a tart contrast that brightens each bite.
How to Make Decadent Nanaimo Slice with Chocolate and Coconut Recipe
Step 1: Create the Crunchy Base
Start by melting the butter with the cocoa powder and light brown sugar over gentle heat—don’t rush, and stir constantly until silky smooth. Then, transfer this chocolaty mixture into a large bowl and add your crushed digestive biscuits, desiccated coconut, and chopped walnuts. Finally, stir in the beaten egg to bind it all together. I like to press this mixture firmly into a lined baking tray to form an even base. It might look soft now, but it firms beautifully as it chills, so don’t worry if it feels sticky.
Step 2: Whip Up the Creamy Custard Filling
While the base firms up in the fridge, it’s time for the custard filling. Gently melt the butter, then add the icing sugar and custard powder mixed with double cream. Keep stirring until you get a thick, luscious spreadable cream. This middle layer is what makes this slice truly special—it’s like eating a sweet, velvety cloud! You’ll find that chilling this layer before adding the chocolate top helps everything set perfectly.
Step 3: Top with That Glossy Chocolate Layer
Finally, melt the dark chocolate with butter over a double boiler or carefully in short bursts in the microwave. Pour it evenly over the chilled custard filling and smooth it out with a spatula. I discovered that letting the chocolate layer cool at room temperature before chilling prevents unwanted cracks—patience is key here! Once fully set, slice into neat bars and prepare for the compliments.
Pro Tips for Making Decadent Nanaimo Slice with Chocolate and Coconut Recipe
- Freshly Crush Your Biscuits: Crushing by hand lets you control the texture better than pre-crumbled packets.
- Chill Each Layer Well: I learned that chilling between layers keeps everything neat and prevents mixing.
- Use a Sharp Knife for Slicing: Run your knife under hot water before slicing for clean, glossy bars without chocolate cracks.
- Don’t Skip the Egg: It makes all the difference binding the base so your slice doesn’t crumble.
How to Serve Decadent Nanaimo Slice with Chocolate and Coconut Recipe
Garnishes
I usually keep it simple here—freshly grated dark chocolate or a light dusting of icing sugar adds just enough elegance without overwhelming the slice. Occasionally, a sprinkle of toasted coconut on top gives a pretty finish and enhances the coconut flavor, which I absolutely adore.
Side Dishes
This slice pairs beautifully with a strong cup of coffee or a bold black tea. For something extra indulgent, try it alongside a scoop of vanilla ice cream or dollop of freshly whipped cream—my family’s favorite way to serve it during special occasions.
Creative Ways to Present
I’ve found that cutting these slices into mini squares and arranging them on a tiered platter makes for a stunning dessert display at parties. Wrapping individual slices in parchment paper tied with twine also makes a charming take-home gift that guests truly appreciate.
Make Ahead and Storage
Storing Leftovers
I keep leftovers chilled in an airtight container in the fridge for up to 5 days. Keeping them cold maintains that perfect chocolate snap and creamy filling texture. Just remember to let them come to room temperature a few minutes before serving for the best flavor.
Freezing
I’ve successfully frozen individual slices wrapped tightly in cling film, then placed in a freezer bag for up to a month. When you’re ready to eat, thaw them overnight in the fridge—this keeps the layers intact without getting soggy or crumbly.
Reheating
Since this Nanaimo slice is a no-bake treat, reheating isn’t really necessary, but if the chocolate hardens too much in the fridge, I usually let the slices sit at room temperature for 20 minutes before cutting and serving—simple but effective to enjoy that creamy texture.
FAQs
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Can I use a substitute for custard powder in this Nanaimo slice?
Absolutely! If you can’t find custard powder, a combination of cornstarch or arrowroot powder with a little vanilla extract works well. It won’t have quite the same flavor, but it still gives you that thick, creamy custard layer.
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Is it safe to eat a no-bake slice that includes raw egg?
Great question! Since the egg is mixed with warm melted ingredients and then chilled, it’s generally safe, but if you are concerned or serving to young children or the elderly, you can use pasteurized eggs or an egg replacement.
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How do I get clean slices without the chocolate cracking?
This is a pro tip I picked up: run a sharp knife under hot water, dry it, and then slice in a smooth motion. Repeat between each cut, and your slices will look glossy and perfect every time.
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Can I make this Nanaimo slice gluten-free?
You can! Use gluten-free biscuits in place of digestives, and double-check your other ingredients for gluten content. The recipe adapts well to gluten-free alternatives without sacrificing taste or texture.
Final Thoughts
There’s something truly special about this Decadent Nanaimo Slice with Chocolate and Coconut Recipe — it’s one of those treats that feels indulgent but is surprisingly straightforward to make. I love how every layer brings its own personality—crunchy, creamy, chocolatey, and coconutty—and how easy it is to share with friends and family. If you’re looking to add a touch of Canadian sweetness to your dessert repertoire, give this recipe a try. I promise, once you make it, this slice will have a permanent spot on your dessert menu!
Print
Decadent Nanaimo Slice with Chocolate and Coconut Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no baking required)
- Total Time: 4 hours (including chilling time for layers to set)
- Yield: 12 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: Canadian
Description
Nanaimo Slice is a classic Canadian no-bake layered dessert featuring a crunchy, nutty base topped with a rich custard-flavored buttercream and finished with a glossy layer of dark chocolate and butter. This indulgent treat combines textures of coconut, walnuts, and smooth chocolate in every bite, making it a perfect slice for any chocolate lover’s dessert platter.
Ingredients
Base Layer
- 115 g Butter or Block Margarine
- 55 g Soft Light Brown Sugar
- 55 g Cocoa Powder
- 115 g Digestive Biscuits (or Graham Crackers), crushed
- 115 g Desiccated Coconut (Shredded Coconut)
- 115 g Walnuts, chopped
- 1 Free-range Egg, beaten
Custard Buttercream Filling
- 100 g Butter or Block Margarine
- 4 tbsp Double Cream (Heavy Cream)
- 3 tbsp Custard Powder (vanilla flavor; can substitute with vanilla pudding powder)
- 250 g Icing Sugar (Powdered Sugar)
Chocolate Topping
- 200 g Dark Chocolate
- 2 tbsp Butter or Block Margarine
Instructions
- Prepare the Base Layer: In a large mixing bowl, melt the butter over low heat and stir in the light brown sugar and cocoa powder until smooth. Remove from heat. Add the crushed digestive biscuits, desiccated coconut, chopped walnuts, and beaten egg to the cocoa mixture. Mix well to combine all ingredients evenly.
- Set the Base Layer: Line a baking tray or square pan with parchment paper. Press the prepared base mixture evenly into the bottom of the tray to create a firm, flat layer. Place the tray in the refrigerator to chill and firm up while preparing the custard buttercream filling.
- Make the Custard Buttercream Filling: In a separate bowl, beat the softened butter until fluffy. Gradually sift in the icing sugar and custard powder while beating continuously. Add the double cream and continue to beat the mixture until smooth and creamy. This creates a rich and thick custard-flavored buttercream.
- Assemble the Middle Layer: Spread the custard buttercream evenly over the chilled base layer, smoothing the top with a spatula. Return the tray to the refrigerator to allow this layer to set and become firm before topping.
- Prepare the Chocolate Topping: Melt the dark chocolate and butter together gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy.
- Finish with the Chocolate Layer: Pour the melted chocolate mixture over the set custard buttercream layer and spread it evenly to cover. Return the Nanaimo slice to the refrigerator for several hours or overnight, allowing all the layers to set firmly.
- Serve: Once fully set, lift the slice out of the tray using the parchment paper edges. Cut into 12 equal squares or rectangles using a sharp knife. Serve chilled for best texture and flavor.
Notes
- This classic Canadian dessert is a no-bake traybake, making it easy to prepare ahead and store in the refrigerator.
- Custard powder can be substituted with vanilla pudding powder if custard powder is unavailable.
- Ensure the base layer is well chilled and firm before adding the custard buttercream to prevent mixing of layers.
- Use good quality dark chocolate for a richer finish on the top layer.
- The slice should be kept refrigerated until served to maintain the distinct layers and texture.
- For a nut allergy-friendly version, omit the walnuts and replace with an additional 115 g of digestives or shredded coconut.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
