logo
homepage-image

Chocolate Covered Strawberry & Cream Coconut Bars

Prep

10m

Ingredients

Method

Turn cooking mode on

Step 1

In a food processor or blender, combine all of the ingredients for the filling and blend until combined.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

Filling:

1 1/2

cup

Unsweetened shredded coconut

1

cup

Freeze-dried strawberries

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Keep bars in the fridge.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Madison B

2 months ago

These taste so good! The consistency is also spot on. The whole family loved them! I ended up using butter instead of coconut oil because I wanted to make these, but didn’t want to go to the store for just coconut oil. The chocolate still hardened fine in the fridge!

Like

Reply

Cancel

Kristin

2 months ago

So happy to hear it!

Like

Reply

Cancel

Madison B

2 months ago

Can I use butter for the coating instead of coconut oil?

Like

Reply

Cancel

Kristin

2 months ago

You can, but the chocolate won't set like it will with coconut oil

Like

Reply

Cancel

Madison B

2 months ago

It actually ended up working perfect! The chocolate hardened beautifully! I was impressed

Like

Reply

Cancel

K

Karina A

3 months ago

You can tag this gluten free

Like

Reply

Cancel

homepage-image

Chocolate Covered Strawberry & Cream Coconut Bars

Prep

10m

Ingredients

Method

Turn cooking mode on

Step 1

In a food processor or blender, combine all of the ingredients for the filling and blend until combined.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

Filling:

1 1/2

cup

Unsweetened shredded coconut

1

cup

Freeze-dried strawberries

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Keep bars in the fridge.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Madison B

2 months ago

These taste so good! The consistency is also spot on. The whole family loved them! I ended up using butter instead of coconut oil because I wanted to make these, but didn’t want to go to the store for just coconut oil. The chocolate still hardened fine in the fridge!

Like

Reply

Cancel

Kristin

2 months ago

So happy to hear it!

Like

Reply

Cancel

Madison B

2 months ago

Can I use butter for the coating instead of coconut oil?

Like

Reply

Cancel

Kristin

2 months ago

You can, but the chocolate won't set like it will with coconut oil

Like

Reply

Cancel

Madison B

2 months ago

It actually ended up working perfect! The chocolate hardened beautifully! I was impressed

Like

Reply

Cancel

K

Karina A

3 months ago

You can tag this gluten free

Like

Reply

Cancel