This post may contain affiliate links. Please read our disclosure policy.
This easy, no-bake Nanaimo Bar is made in a ramekin and features a chocolate coconut crust, creamy vanilla filling, and a smooth chocolate topping. Inspired by the classic Canadian treat, it’s a decadent and satisfying dessert that’s perfect for one—or to share.
Why You’ll Love This Recipe
- No-Bake and Easy: Comes together quickly with no oven needed.
- Rich and Satisfying: Made in a ramekin and perfect for one or to share.
- Simple Ingredients: No custard powder—just basic pantry staples.
- Delicious Flavor: Layers of graham cracker, coconut, and chocolate in every bite.
I’ve always loved the flavors of Nanaimo Bars—chocolate, coconut, and a creamy vanilla layer—but didn’t need a whole tray sitting in my kitchen. Named after the city of Nanaimo in British Columbia, these bars have been a beloved Canadian treat for decades. While they’re known as Nanaimo Bars in Canada, you may also hear them called New York Slice, London Smog Bar, or Georgia Street Squares in the U.S. and elsewhere.
This recipe isn’t a traditional version, but it captures the essence in a way that’s simple and perfectly portioned. It’s made in a single 10-ounce ramekin and while I call it a dessert for one, it’s rich enough to share if you prefer smaller bites. It’s one of those treats I come back to again and again, and I hope it brings a little joy to your day too.
If you’re looking for more small, delicious desserts, try our Chocolate Lava Cake, Italian Cream Cake, Brookie, or French Silk Pie. Each one is rich, satisfying, and perfectly sized.
Ingredients
If you have any ingredients leftover from this single Nanaimo Bar recipe, check out our Leftover Ingredients Recipe Finder.
Crust
- Graham Cracker Crumbs: These form the base of the crust and add a slightly sweet crunch. Use pre-made crumbs or crush 1 1/2 sheets of graham crackers with a rolling pin or food processor. Digestive biscuits or similar cookies work as substitutes. Extra graham crackers? Use them in Peanut Butter Bars, an Icebox Cake, or a no-bake Cheesecake.
- Unsweetened Shredded Coconut: Brings texture and a light coconut flavor. Swap with sweetened coconut for a sweeter crust. Use leftover coconut in a Italian Cream Cake or Morning Glory Muffins.
- Chopped Walnuts: Adds crunch. You can use pecans instead or leave out the nuts for a nut-free version. Extra walnuts are great in Blondies, Hermit Cookies, Banana Nut Bread, or Gingerbread Granola.
- Unsweetened Cocoa Powder: Gives the crust a deep chocolate flavor.
- Granulated Sugar: Sweetens the crust.
- Melted Butter: Holds everything together and adds richness.
Filling
- Butter: Softened butter makes the filling smooth and creamy.
- Cornstarch: Used instead of custard powder to thicken the filling and give it a custard-like texture. Cornstarch is one of the main ingredients in custard powder.
- Vanilla Extract: Adds flavor—use pure vanilla for the best taste.
- Powdered Sugar: Also called icing sugar. It sweetens and thickens the filling.
- Heavy Cream: Adds richness and makes the filling smooth. Look for cream with over 36% milk fat. Leftover cream can be used in Banana Pudding, Tres Leches Cake, or Fettuccine Alfredo.
Topping
- Semi-Sweet Chocolate: Melts into a smooth top layer. Use good quality chocolate for the best flavor.
- Butter: Gives the topping a shiny finish and helps it set properly.
How To Make A Nanaimo Bar
These step-by-step photos and instructions show how to make one large Nanaimo Bar, which is made in a 10-ounce ramekin instead of a square pan. See the recipe box below for exact measurements and full instructions.
- Make the Crust: In a bowl, mix the graham cracker crumbs, coconut, walnuts, cocoa powder, and sugar. Stir in the melted butter until combined.
- Press the Crust: Lightly grease a 10-ounce ramekin. Press the mixture firmly into the bottom using your fingers or the back of a spoon.
- Make the Filling: In a medium bowl, beat the softened butter, cornstarch, and vanilla with an electric mixer. Add powdered sugar and cream, then mix until smooth.
- Add the Filling: Spread the filling over the crust. Refrigerate for 1 hour.
- Make the Ganache: About 30 minutes before removing the ramekin from the fridge, place chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir until smooth, then remove from heat and let cool slightly.
- Top and Chill: Pour the ganache over the filling and spread evenly. Chill for another 30 minutes, or until set.
- Serve: Let sit at room temperature for a few minutes before serving.
Expert Tips
- Butter: Use melted butter for the crust and softened butter for the filling to get the right texture in each layer.
- Crust: Press the crust mixture firmly into the ramekin using your fingers or the back of a spoon so it holds together.
- Ganache: Let the ganache cool and thicken slightly before spreading—it’ll be easier to work with and set more evenly.
- Serving: Let the chilled dessert sit at room temperature for a few minutes before serving for easier scooping.
Frequently Asked Questions
Yes! Just double the ingredients and use either two 10-ounce ramekins or a 5×5 inch baking dish. If using a baking dish, line it with parchment paper strips that hang over the edges to lift and slice easily.
Cover and keep in the refrigerator for up to a week.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this individual Nanaimo Bar recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Nanaimo Bar
Equipment
Ingredients
For the Crust
- 2 tablespoons, plus 2 teaspoons graham cracker crumbs (about 1 ½ graham cracker sheets)
- 4 teaspoons unsweetened shredded coconut
- 2 ½ teaspoons finely chopped walnuts
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons granulated sugar
- 1 tablespoon salted butter -melted
For the Filling
- 3 tablespoons salted butter -softened
- ½ tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
- 2 teaspoons heavy cream
For the Ganache Topping
- 2 ounces semi-sweet chocolate -chopped
- 1 tablespoon salted butter
Instructions
Make the Crust
- In a bowl, mix the graham cracker crumbs, coconut, walnuts, cocoa powder, and sugar. Stir in the melted butter until combined.
- Lightly grease a 10-ounce ramekin. Press the mixture firmly into the bottom using your fingers or the back of a spoon.
Make the Filling
- In a medium bowl, beat the softened butter, cornstarch, and vanilla with an electric mixer. Add powdered sugar and cream, then mix until smooth.
- Spread the filling over the crust. Refrigerate for 1 hour.
Make the Ganache Topping
- About 30 minutes before removing the ramekin from the fridge, place chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir until smooth, then remove from heat and let cool slightly.
- Pour the ganache over the filling and spread evenly. Chill for another 30 minutes, or until set.
- Let sit at room temperature for a few minutes before serving.
Notes
- Butter Consistency: Use melted butter for the crust to help bind the ingredients together, and softened butter for the filling to achieve a smooth, creamy texture.
- Pressing the Crust: Press the crust mixture firmly and evenly into the ramekin. Using the back of a spoon or your fingertips will help ensure it holds together well.
- Ganache Preparation: Let the ganache cool until it thickens slightly before pouring it over the filling. This makes it easier to spread and helps it set better.
- Serving Temperature: After the final chill, let the dessert sit at room temperature for a few minutes before serving. This softens the layers slightly, making it easier to enjoy with a spoon.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have both books. It’s just the 3 of us. I’m a chef and you made it simple to cook for 2 of us. ( # 3 is our Scottie) Love the actual dish being presented in color. Thank you.
I haven’t made this recipe yet, but it sounds delicious. EXCEPT: When I do make it (soon), I will be omitting the coconut. Should I change the amount of anything else in the crust?
You can replace the coconut with additional graham cracker crumbs or finely chopped nuts.
Good recipe.