6 Ingredients 610 Calories 20 Minutes 2 servings
% DAILY VALUE*
Total Fat 31g 48%
Saturated Fat 23g 115%
Cholesterol 75mg 25%
Sodium 150 mg 6%
Potassium 560mg 16%
Calories from Fat 280
% DAILY VALUE*
Total Carbohydrate 57g 1 9%
Dietary Fiber 9g 3 6%
Sugars 42g 84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Makes 4 large or 8 small bars
60 grams freeze-dried strawberries (organic if possible)
60 grams unsweetened shredded coconut
60 grams unflavoured whey protein powder
1/2 teaspoon vanilla
60 millilitres unsweetened coconut or almond milk
80 grams dark chocolate (I like 100% but anything above 70% is good)
Place the strawberries in the bowl of a food processor and process until finely ground. Add the coconut and whey, and vanilla, and process until the mixture is fine but not totally ground to a flour. There may be small pieces of berry or coconut. This is great as it adds texture.
Add the coconut or almond milk and process until the mixture starts to come together. Line a bar tin with silicone paper and press the mixture evenly into the tin. Cover and refrigerate until it firms up. Alternatively, you can just divide the mixture into 4 or 8 equal portions and form in to bars. Place on a tray, lined with silicone paper, and refrigerate until they firm up enough to coat.
Place the dark chocolate into a plastic bowl and microwave for about one minute. It might need another 15 seconds or so. Stir the mixture until melted. Keep stirring the mixture as it cools slightly. You can also melt the chocolate in a heatproof bowl over simmering water (a bain marie). Once melted, remove from the heat and stir until it cools slightly.
Coat each bar in the chocolate and set on to a tray, lined with silicone paper, to set completely. You can set the bars at room temperature or place in the refrigerator for ten minutes or so until the chocolate sets.
Now, you can temper the chocolate well and coat the bars with a smooth finish if you are like me and prefer them this way.
Not everyone really cares about that so you can just spoon or spread the chocolate on to each bar to coat, for a rough finish, like the bars below. Does it make a difference? Well, sure, they look a little different but taste wise? Slightly different texture for the chocolate but basically the same. Of course.
I’ve included macros based on the recipe as stated and using the ingredients I have specifically used. I based the chocolate macro counts on Lindt Excellence 85% as it is an easily sourced dark chocolate and strikes a balance between the 100% and a mellow 70% 🙂
If you use a 100% cacao, the fat will creep up slightly and carbohydrates and sugars will decrease a bit. So I used the 85% as a guideline for the 70% – 100% range.