These Chocolate Strawberry Coconut bars are no bake, no refined sugar and super tasty!! They almost have cherry ripe vibes going on with the flavour. Simply delicious!
For the base I used the double chocolate no-bake bar mixture by the no bake company. Then I combined some walnuts, coconut, vanilla extract, My Vegan Strawberry protein powder, some freeze dried strawberry powder, almond butter, rice malt syrup, coconut oil and a pinch of salt to press on top. Then added a layer of melted chocolate. YUM!
The My Vegan range of products is great – they not only do protein products, but they do supplements too, and yummy sweet treats, like cookies and bars.
You could use a different flavour freeze dried powder in these, but I found the combination of the strawberry protein and the strawberry powder worked really well.
If you like this slice recipe, you might like to check out our Salted Caramel Slice recipe or our Pecan Pie Bliss balls.
Please share this recipe with your family and friends, and if you try it, let us know!
- 1 packet no bake bars chocolate
- 1 1/2 cups walnuts
- 2 cups desiccated coconut
- 1 teaspoon vanilla extract
- 2 tablespoons My Vegan Strawberry protein powder
- 2 tablespoons Freeze dried strawberry powder
- 1/4 cup almond butter
- 1/4 cup rice malt syrup
- 1/4 cup coconut oil
- Pinch himalayan sea salt
- 60 – 80g vegan chocolate melted
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Make up the no bake bars according to packet instructions. Press into a 20cm x 22cm container or baking dish, lined with baking paper. Put in the fridge to se while you make the next layer.
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In a food processor blitz walnuts until crumbly. Then add the coconut and blitz again for a few minutes. Then add the vanilla extract, strawberry protein powder, freeze dried strawberry powder, almond butter, rice malt syrup, coconut oil and pinch of salt. Blitz until well incorporated, you may have to scrape down the sides a few times.
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Press this mixture on top of the base layer and smooth it out with the back of a spoon or a spatula. Put back in the fridge while you make the vegan chocolate.
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Melt the chocolate over a double boiler or in a heat proof bowl over a saucepan of water. When the chocolate is melted, pour it on top of the coconut layer, and place in the fridge to set.
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Decorate with some deisccated coconut if desired. Keep refrigerated until serving.
