Instant Coffee Recipe: How to Make No-Bake Mocha Bars

If you love the combination of chocolate and coffee as much as we do, then this recipe is for you! Let's learn how to make mocha bars without using an oven.

What are Mocha Bars?

Mocha bars are chocolate and coffee flavored desserts in the shape of a bar or strip of wood. They are often cut to be rectangular or square in shape.

Typically, mocha bars will be made with two to three layers of ingredients. The bottom layer is usually a base made of crumbed cookies or biscuits. The middle layer is usually made of flavored filling. The top layer is usually made of some sort of cream.

No-Bake Mocha Bars Recipe

Ingredients:

Base

• 200g of crushed milk coffee biscuits
• 1/2 cup of slivered almonds, toasted
• 1 tbsp of cocoa powder
• 150g of unsalted butter, melted
• Extra cocoa powder, to taste

Filling

• 2 tsp of powdered gelatine
• 1 tbsp of Waka instant coffee
• 250g of block cream cheese, chopped, at room temperature
• 1/2 cup of caster sugar
• 1 tsp of vanilla extract

Whipped Cream

• 500ml of heavy cream
• 200g of mascarpone
• 1 tsp of vanilla extract

Instructions:

Base

1. Grease an 18cm x 28cm rectangular slice pan and line with baking paper.
2. Add biscuits, almonds, and cocoa to a food processor and blend until finely crushed.
3. Add butter and blitz to coat crumbs.
4. Pour mixture and press over base of prepared pan.
5. Chill in the fridge.

Filling

1. Sprinkle gelatine and instant coffee over 1/4 cup of cold water in a small mixing bowl.
2. Allow mixture to sit for 5 minutes and microwave for 30 seconds right before you add it to the rest of the mixture.
3. Add cream cheese, sugar, and vanilla to the same food processor until smooth.
4. Add the coffee mixture and mix until combined.
5. Add 3/4 cup of the cream and melted gelatine, processing until combined. Return the remaining cream to the fridge.
6. Spoon mixture over the biscuit base. Spread evenly. Refrigerate, covered, for 6 hours, or overnight until firm.
7. Just before serving, beat whipped cream, mascarpone, and vanilla extract in a medium bowl with an electric mixer until firm peaks form
8.  Add cream and top with cocoa dust. Allow it to chill in the fridge for 3 hours before slicing up.
9. Bars can be stored in an airtight container for up to 3 days.
10. Enjoy!

Try Waka's quality instant coffee. Get it here.

Printable Recipe Card: 

No-Bake Mocha Bars

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Category

Instant Coffee

Servings

5

Prep Time

20 minutes

Cook Time

6 hours

If you love the combination of chocolate and coffee as much as we do, then this recipe is for you! Let's learn how to make mocha bars without using an oven.

Author:

Waka Coffee & Tea

Ingredients

Base

• 200g of crushed milk coffee biscuits
• 1/2 cup of slivered almonds, toasted
• 1 tbsp of cocoa powder
• 150g of unsalted butter, melted
• Extra cocoa powder, to taste

Filling

• 2 tsp of powdered gelatine
• 1 tbsp of Waka instant coffee
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• 250g of block cream cheese, chopped, at room temperature
• 1/2 cup of caster sugar
• 1 tsp of vanilla extract

Whipped Cream

• 500ml of heavy cream
• 200g of mascarpone
• 1 tsp of vanilla extract

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Directions

Base

1. Grease an 18cm x 28cm rectangular slice pan and line with baking paper.

2. Add biscuits, almonds, and cocoa to a food processor and blend until finely crushed.

3. Add butter and blitz to coat crumbs.

4. Pour mixture and press over base of prepared pan.

5. Chill in the fridge.

Filling

1. Sprinkle gelatine and instant coffee over 1/4 cup of cold water in a small mixing bowl.

2. Allow mixture to sit for 5 minutes and microwave for 30 seconds right before you add it to the rest of the mixture.

3. Add cream cheese, sugar, and vanilla to the same food processor until smooth.

4. Add the coffee mixture and mix until combined.

5. Add 3/4 cup of the cream and melted gelatine, processing until combined. Return the remaining cream to the fridge.

6. Spoon mixture over the biscuit base. Spread evenly. Refrigerate, covered, for 6 hours, or overnight until firm.

7. Just before serving, beat whipped cream, mascarpone, and vanilla extract in a medium bowl with an electric mixer until firm peaks form

8. Add cream and top with cocoa dust. Allow it to chill in the fridge for 3 hours before slicing up.

9. Bars can be stored in an airtight container for up to 3 days.

10. Enjoy!

Recipe Video