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Chocolate Covered Strawberry Bars (Raw, Vegan)

June 11, 2017

Chocolate Covered Strawberry Bars (Raw, Vegan) by Plantbased Baker

The only thing better than fresh juicy strawberries is strawberries covered in rich silky chocolate and packed into one delicious bar! These no-bake vegan Chocolate Covered Strawberry Bars make the perfect plant-based treat for your summer BBQ or birthday party, because who doesn’t love this classic combo?

With four different layers, these bars offer a little bit of everything – chewiness, fruitiness, sweetness and even a touch of saltiness. Plus they’re pretty cute, so that’s a bonus! I topped mine with vegan sprinkles, dried rose buds and of course, chocolate covered strawberries. You’ll just need to have a handful of extra strawberries on hand and save a couple tablespoons of the chocolate ganache to dip them in.

Chocolate Covered Strawberry Bars (Raw, Vegan) by Plantbased Baker Chocolate Covered Strawberry Bars (Raw, Vegan) by Plantbased Baker

Be sure to let the chocolate ganache and each cheesecake layer set a bit in thefreezer before adding the next layer, but be mindful not to over-freeze! Otherwise the layers won’t stick together.

I cut my dessert into 9 large squares at first, but then I realized they were a little too hefty for one serving! So I sliced each square in half for 18 smaller bars after I photographed them. You can also do four rows of four for 16 small squares.

Chocolate Covered Strawberry Bars (Raw, Vegan)

June 11, 2017

Makes: 9 Large Squares, 16 Small Squares or 18 Small Bars

Ingredients:

Crust

  • 1 cup raw nuts*
  • ½ cup unsweetened coconut flakes
  • 1 cup pitted medjool dates, soaked and drained
  • ⅛ tsp. sea salt

Chocolate Ganache

  • ⅔ cup coconut oil, melted*
  • ⅔ cup organic cacao powder
  • ½ cup maple syrup
  • 1 tsp. pure vanilla powder or extract
  • ¼ tsp. sea salt

Chocolate Cream Layer

  • ¾ cup raw cashews, soaked and drained
  • ¼ cup + 1 Tbsp. maple syrup
  • ¼ cup + 1 Tbsp. organic cacao powder
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla powder or extract
  • ⅛ tsp. sea salt
  • 3 Tbsp. water, optional

Strawberry Cream Layer

  • ¾ cup raw cashews, soaked and drained
  • 1 cup fresh diced strawberries
  • 3 Tbsp. maple syrup
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 tsp. pure vanilla powder or extract
  • ⅛ tsp. sea salt

Toppings

  • Handful sliced strawberries
  • 2 Tbsp. chocolate ganache
  • Vegan sprinkles
  • Dried rose buds

Directions:

For the Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Place nuts and coconut flakes in a food processor and process into a crumble.
  • Add the dates, after soaking and draining, and salt and blend until a sticky dough forms.
  • Evenly press mixture into bottom of lined 8" x 8" baking pan and place in the refrigerator while preparing the chocolate ganache.
  • Clean out the food processor to prepare the next layer.

For the Chocolate Ganache

  • Make sure all chocolate ganache ingredients are at room temperature, then place in food processor or mixing bowl and blend or whisk until silky smooth.
  • Set aside about 2 Tbsp. of chocolate ganache for chocolate covered strawberry topping; slice up a handful of strawberries and dip into the chocolate. Set on parchment paper and pop into the freezer while preparing the other layers.
  • Pour remaining chocolate ganache over the crust and spread out evenly with spoon or silicone head spatula.
  • Place in the freezer to set while preparing the chocolate cream, about 20 minutes.

For the Chocolate Cream

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with maple syrup, coconut oil and vanilla and blend well.
  • Add cacao powder and salt and blend until creamy and smooth. If the mixture is too thick, slowly add water until it reaches desired consistency.
  • Evenly spread the chocolate cream over the chocolate ganache, then tap pan on counter to release air bubbles.
  • Place in the freezer to set while making the strawberry cream, about 20-30minutes.
  • Clean out the food processor to prepare the last layer.

For the Strawberry Cream

  • Soak cashews in warm water for 4-6 hours.Drain and place in food processor with maple syrup, coconut oil, lemon juice and vanilla and blend well.
  • Add strawberries and salt and blend until creamy and smooth.
  • Evenly spread the strawberry cream over the set chocolate cream, then tap pan on counter to release air bubbles.
  • Place in the freezer to firm up a bit before adding your toppings, about 10-15 minutes.
  • Remove pan from freezer and garnish with chocolate covered strawberries, sprinkles, dried rose buds or other toppings of choice.
  • Cover pan and return to the freezer to set for at least 4 hours, or overnight for best results.

When ready to serve, remove dessert from pan and allow to thaw for 20 minutes or so before slicing and serving. Store in the freezer for up to two weeks.

Notes

  • I used a mixture of pecans and almonds for my crust. You can use all pecans, all almonds or any other nut you prefer!
  • Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.

Leave a Comment!


Sara

June 11, 2017 | 2:36pm

Sara these look SO beautiful! A lot of times the strawberry + chocolate combination only comes to my mind in February, which is so insane because it's too good to only enjoy for one month of the year. You've totally made them perfect for summertime, and sprinkles on top never hurt :) They look amazing!!

Reply
Sara True, Plantbased Baker

June 13, 2017 | 4:36pm

You're too sweet Sara, thank you so much! :) Strawberries are definitely one of those fruits I love to eat any and every time of year!

Reply

About Me

Hi there! I’m Sara – a 25-year old marketing professional with a passion for plant-based baking on the side.

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