I’m so excited to share this strawberry choc bites recipe with YOU!
These rose hued darlings came together thanks to a major surplus of strawberries (went a little overboard at the farmers markets) and my sweet tooth.
The kids were at kindy so I thought I’d spend the afternoon making something a little extra special for dessert and I am so so so happy I did.
Not only did the kids love these itty bitty bites…***oh please note the above slice was chopped up into 3 pieces ‘bites’ – a much more appropriate serving size (for the kids anyways LOL).
BUT they’re super simple to make (thanks to the food processor) and actually pretty full of whole food goodness for a dessert.
So let’s talk layers….
The base is a creamy concoction of cashews, macadamias, coconut and maple syrup – in terms of the classic combo ‘strawberries and cream’ think of this layer as the ‘cream’. So mellow, so creamy and so so so luscious.
The strawberry layer is made up of desiccated coconut, coconut oil, a little vanilla, lots of fresh juicy and oh so bright strawberries all blended together with a small handful of medjool dates for a little extra sweetness. When set in the freezer – this layer is a cross between strawberry scented fudge and a luscious ice cream. So yummy.
Finally, the last layer is dark chocolate. I used super super dark chocolate here, the 80% cacao kind. The sweet bars need to balanced with a hit of deep dark almost bitter chocolate. And this layer does just that.
Oh and if you’re wondering – yep we ate our strawberry choc bites pretty much straight from the deep freeze…mostly because we lack patience waiting for them to defrost and because ‘almost frozen’ these bites taste AMAZING. Kinda like a heavenly strawberries and cream weiss bar.
I’ve jotted the step-by-step instructions for you below – I hope your family enjoys these babies just as much as we did!
To make your own strawberry choc bites simply…
Begin by lining a 20cm x 20cm square tin with baking paper. Set aside.
Place the cashews, desiccated coconut, macadamias, maple syrup and coconut oil into the large bowl of your food processor. Blitz for 2 minutes or until combined. Take a small handful of the creamy mixture and press together to ensure the mixture is wet enough and holds together. If needed add a splash more coconut oil and blitz again until the mixture sticks.
Place the mixture into the prepared tray and using wet or oiled hands evenly spread the mixture to cover the base. Pop into the fridge.
Place the dates, desiccated coconut, coconut oil and vanilla into the bowl of your food processor. Blitz for 1-2 minutes or until smooth.
Add the strawberries and blitz for 2 minutes or until thick and creamy.
Grab the base from the fridge. Pour the creamy strawberry mixture over the base and using a rubber spatula evenly spread.
Return the tin to the fridge for 30 minutes.
Pop the dark chocolate into a small microwave safe bowl. Heat in the microwave (at medium-high) heat for 15 second intervals (stirring occasionally) until the chocolate is melted.
Grab the tin from the fridge and pour the chocolate over the strawberry layer and smooth.
Freeze until all layers are set (overnight is best).
Remove from tin, peel back baking paper and using a sharp knife slice into 16 pieces. Enjoy X
- 1 cup (150 grams) cashews
- 1 cup (100 grams) desiccated coconut
- ½ cup (50 grams) macadamia nuts
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted and slightly cooled
- STRAWBERRY LAYER:
- 6 medjool dates, pitted
- 2 cups (200 grams) desiccated coconut
- ½ cup (125ml) coconut oil, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 cups (400 grams) fresh strawberries, hulled and roughly chopped
- 120 grams dark chocolate
- Line a 20cm x 20cm square tin with baking paper. Set aside.
- For the base: Place the cashews, desiccated coconut, macadamias, maple and coconut oil into the bowl of a food processor and blitz for 2 minutes or until the mixture holds together. If a little dry - add an extra splash of coconut oil and blitz again. Press the mixture into the prepared tin to evenly cover the base. Place into the fridge.
- For the strawberry layer: Place the dates, desiccated coconut, oil and vanilla into the bowl of a food processor and blitz for 2 minutes or until finely chopped. Add strawberries and blitz for another 2 minutes or until smooth and creamy. Retrieve the base from the fridge, spoon strawberry layer over base and smooth. Pop back into the fridge.
- For the chocolate: Place dark chocolate into a small microwave safe bowl. Heat in the microwave (at medium-high) heat for 15 second intervals (stirring occasionally) until the chocolate is melted. Carefully pour the chocolate over the strawberry layer and evenly spread. Freeze overnight.
- To serve: Remove from tin, peel back baking paper and allow the bars to thaw for 10 minutes. Using a sharp knife slice into 16 pieces. Enjoy X