Description
strawberry choc bites
Ingredients
Scale
- BASE:
- 1 cup (150 grams) cashews
- 1 cup (100 grams) desiccated coconut
- 1/2 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
- 1/2 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
Instructions
- 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