No Bake Chocolate Strawberry Cashew Butter Bars (Gluten Free, Paleo + Vegan)

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian condiment? No Bake Chocolate Strawberry Cashew Butter Bars (Gluten Free, Paleo + Vegan) could be an awesome recipe to try. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 334 calories. This recipe serves 16. For $3.84 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. 142 people were impressed by this recipe. This recipe from Bakerita requires cashew butter, dark chocolate, maple syrup, and coconut oil. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a good spoonacular score of 68%. Similar recipes include No Bake Chocolate Almond Butter Bars (Gluten Free, Paleo + Vegan), No Bake Cashew Butter & Jelly Cheesecakes (Gluten Free, Paleo + Vegan), and No-Bake Strawberry Shortcake Bars (Gluten Free, Paleo + Vegan).

Servings: 16

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsLine a 8x8 pan with parchment paper and grease lightly with coconut oil; set aside.In a mixing bowl, stir together the cashew butter, maple syrup, coconut flour, crushed freeze dried strawberry powder, and coconut oil. Spread evenly into the prepared pan. Place in the fridge to firm up.Combine the dark chocolate and cashew butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the cashew butter base and spread to cover the top.In a small bowl, whisk together the coconut butter and freeze dried strawberry powder. Pour into a small zip bag or piping bag, and while the chocolate is still warm, drizzle the coconut strawberry butter over the chocolate. I did lines back and forth across the bars, and then ran a toothpick through the lines perpendicularly. Place back in the fridge.Let firm up for at least two hours before cutting into 16 bars and serving. To cut cleanly through the chocolate, I recommend using a warm knife (I like to run it under very hot water to warm it up, and then dry before cutting). Store any leftovers in the refrigerator for up to 2 weeks, tightly sealed.

 

Step by step:

1. Line a 8x8 pan with parchment paper and grease lightly with coconut oil; set aside.In a mixing bowl, stir together the cashew butter, maple syrup, coconut flour, crushed freeze dried strawberry powder, and coconut oil.

2. Spread evenly into the prepared pan.

3. Place in the fridge to firm up.

4. Combine the dark chocolate and cashew butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave.

5. Pour the chocolate over the cashew butter base and spread to cover the top.In a small bowl, whisk together the coconut butter and freeze dried strawberry powder.

6. Pour into a small zip bag or piping bag, and while the chocolate is still warm, drizzle the coconut strawberry butter over the chocolate. I did lines back and forth across the bars, and then ran a toothpick through the lines perpendicularly.

7. Place back in the fridge.

8. Let firm up for at least two hours before cutting into 16 bars and serving. To cut cleanly through the chocolate, I recommend using a warm knife (I like to run it under very hot water to warm it up, and then dry before cutting). Store any leftovers in the refrigerator for up to 2 weeks, tightly sealed.

Nutrition Information:

covered percent of daily need