These Strawberry, Coconut & Chocolate Dessert Bars are made with coconut butter, fresh strawberries, sweet agave syrup and then topped with a healthy dose of dark chocolate.
![Strawberry, Coconut & Chocolate Dessert Bars](https://www.theblondechef.com/wp-content/uploads/2015/05/CL1A85631.jpg)
When strawberry season is underway, I can’t help but throw them into everything that includes these delicious chocolate dessert bars.
![Strawberry, Coconut & Chocolate Dessert Bars](https://www.theblondechef.com/wp-content/uploads/2015/05/CL1A8566.jpg)
These are basically my answer to my constant internal debate between wanting (needing?) something sweet but also wanting to fit into my jeans the next day.
![Strawberry, Coconut & Chocolate Dessert Bars](https://www.theblondechef.com/wp-content/uploads/2015/05/CL1A8571.jpg)
How to Make Strawberry Chocolate Dessert Bars
Making these dessert bars couldn’t be easier. Simply throw strawberry layer ingredients into a food processor, spread into a baking dish, coat with a thick layer of chocolate and refrigerate until solid! (About 30 minutes to an hour)
![Strawberry, Coconut & Chocolate Dessert Bars](https://www.theblondechef.com/wp-content/uploads/2015/05/CL1A8574.jpg)
Oh, and they take literally 10 minutes to whip up (See? So easy!).
![Strawberry, Coconut & Chocolate Dessert Bars](https://www.theblondechef.com/wp-content/uploads/2015/05/CL1A85631-480x480.jpg)
Strawberry, Coconut & Chocolate Dessert Bars
These Strawberry, Coconut & Chocolate Dessert Bars are made with coconut butter, fresh strawberries, sweet agave syrup and then topped with a healthy dose of dark chocolate.
Ingredients
- 16 oz coconut butter (I found mine at Whole Foods)
- 2 cups fresh strawberries
- 1 tbs vanilla extract
- 1/4 cup agave, or sweeten to taste
- 8 oz dark chocolate pieces
- 1 tbs coconut oil
Instructions
- Place coconut butter, strawberries, vanilla extract and agave into the food processor and blend until completely smooth.
- Butter a medium sized baking dish (I used coconut oil), then pour the strawberry mixture into the baking dish and, using a spatula, spread it evenly.
- Melt the chocolate by placing the pieces and the coconut oil into a small microwave safe bowl and heat for 30-scecond bursts at medium power. Quickly stir in between until the chocolate is melted and smooth.
- Pour the melted chocolate over the strawberry mixture and place into the freezer for about 30 minutes or until solidified.
- Cut into bars and carefully remove from the pan. Keep in the refrigerator until ready to serve!
Notes
While coconut cream and coconut butter are often used interchangeably I would not do it with this recipe. Coconut cream is thicker with coconut bits while you'll want the light and creamy benefits of coconut butter.
Try these dessert recipes next!