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Make the crust. In a large bowl, combine the almond flour, raw oats, shredded coconut, maple syrup and coconut oil. Stir until there are no clumps of coconut oil anymore. Press with a spoon to break the chunks of oil or even use your hands. This might take a minute or two until you reach a uniform texture.
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Add the crumbs to the butter and mix well. Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes. In a medium bowl, mix the pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package.
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Heat your oven to 350°F/180°C and spray a 9×13 cake pan with vegetable spray. Stir together vegan sour cream, vegetable oil, and plant-based milk. Pour the chocolate cake mix into a mixing bowl. Pour in half the creamy mixture and stir to combine. You will have a thick batter, more similar to cookie dough.
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STEP 4: While the cookie butter firms up, melt the chocolate and coconut oil with the same method used for the strawberry version. This time, we're adding a secret ingredient: espresso powder.
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For these Strawberry Chocolate Almond Bars, make sure your melted butter and graham crumbs are well-combined. I use my hands for best results. Really do your best to scrape out every last drop from the can of sweetened condensed milk. Make sure to mix the strawberry jam well after microwaving to combine the thicker and watery parts.
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Melt the white chocolate chips next. Drizzle the melted white chocolate over top of the chocolate. Run a knife or spatula through the two chocolates so they swirl together. Sprinkle the freeze-dried strawberries, sprinkles, and salt on top. Let the chocolate bark chill in the fridge for 30 minutes so it can harden.
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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
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Step 2. Beat 1 cup butter and 1 cup granulated sugar in large mixer bowl until fluffy. Beat in egg. Beat in 2 cups flour. Stir in 1 cup morsels. Spread mixture in prepared pan. Spread jam evenly over mixture in pan, leaving 1/2-inch border.
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Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min. While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in strawberries. Pour onto the hot crust and continue to bake for 35- 40 min. Let the bars cool and remove with the parchment paper.
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Melt candy melts or white chocolate in a microwave-safe bowl at 30 second intervals, stirring in-between, until the chocolate is melted. Add 1 tablespoon of strawberry powder for every 6 oz of white chocolate, to make as little or as much as you want.
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CHOCOLATE SAUCES: Mix chocolate chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Transfer to a wide-mouth mason jar using a spatula. Alternatively, melt the chocolate directly in the jar, stirring well.
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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
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Assembly. Spread the chocolate strawberry ganache on top of the cooled base. Refrigerate this overnight or freeze it for 30-40 minutes until the ganache sets. Once set, de-mould the dessert and cut the bar into nine equal portions. Decorate each with half-sliced strawberries and drizzle some melted chocolate.
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🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/03/video-all-natural-strawberry-chocolate.html🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouT.
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In a food processor, blend the strawberries, freeze dried strawberries, coconut cream, coconut oil, maple syrup, and salt. Add the unsweetened shredded coconut. Blend to combine. Press into a lined loaf pan. Freeze at least 1 hour. Carefully lift out of the pan and slice into 8 bars.
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Directions. Melt chocolate in microwave in 15secs to 30 secs increments. Stirring each time. Add crush freeze dried strawberries. (*Optional: 1 drop of red food color) Mix and pour into chocolate mold. Refrigerate for 2 hrs.
