Vegan Strawberry Chocolate Bar
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- Chocolate bar mold
INGREDIENTS
- 3.5 ounces/100 grams plant-based dark chocolate
Filling:
- ½ cup/75 grams strawberries
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut cream
- 1 tablespoon almond butter, optional, adds creaminess
INSTRUCTIONS
- Melt the chocolate using a double boiler (a bowl set over a pot of simmering water) or in the microwave in short bursts. Stir until smooth. Pour half of it into silicone molds, either for small individual chocolates or one large mold. Gently shake or tap the molds so the chocolate coats the bottom and sides. Freeze until firm.
- Meanwhile, combine the strawberries, honey or maple syrup, coconut cream, and almond butter in a blender or use an immersion blender. Blend until smooth.
- Remove the mold from the freezer and spoon a little of the strawberry mixture into each cavity. Return to the freezer until the filling is mostly or fully frozen.
- Pour the remaining melted chocolate over the filling. If the filling is fully frozen, the chocolate should not be hot—just warm enough to pour easily. Quickly spread the chocolate so it seals each piece. Freeze until completely firm. Once set, remove the chocolates from the mold.
- Store in the freezer for a frozen treat, or in the fridge for a creamy texture. Slice with a sharp knife if serving chilled.
MY NOTES
FAQ
Can I use frozen strawberries instead?
You can use frozen strawberries in the filling for a strawberry chocolate bar. However, it’s important to thaw them completely and drain any excess liquid before blending. Frozen strawberries release more water than fresh ones, which can affect the texture of the filling. After thawing, pat them dry with a paper towel to minimize moisture. If the mixture seems too runny, you can add a small amount of almond butter or coconut cream to thicken it. The flavor will still be strong, but fresh strawberries tend to give a slightly brighter taste.
Best way to store this strawberry chocolate bar
To preserve the ideal texture of a strawberry chocolate bar, store it in the freezer for a firm, ice cream-like consistency, or in the refrigerator for a creamier texture. If kept at room temperature, the filling may become too soft and the chocolate coating could melt or lose its snap. Use an airtight container to prevent freezer burn or absorption of odors from other foods. If you plan to keep it for more than a week, freezing is the better option. When removing from the freezer, allow it to sit at room temperature for 1–2 minutes before eating.
How long can the chocolate bar stay in the freezer?
Filled chocolates like a strawberry chocolate bar can be stored in the freezer for up to two months without a significant change in flavor or texture. After that, you may notice a decline in taste, especially if the container is not completely airtight. The chocolate can develop frost or a whitish film (called bloom) due to moisture exposure. The strawberry filling may also start to crystallize or lose its fresh flavor over time. To preserve the quality, wrap each piece in parchment paper before placing in an airtight container, which helps minimize exposure to air and moisture.
What can I substitute the coconut cream with?
Yes, the coconut cream in a strawberry chocolate bar can be replaced if needed. The coconut cream provides fat and creaminess to balance the texture of the filling. You can substitute it with heavy cream (for a non-vegan option), Greek yogurt, or a thick plant-based alternative like oat or cashew cream. Each substitute may slightly alter the flavor and consistency. Avoid using thin coconut milk or regular milk, as they may cause the filling to become too watery. If using yogurt or another dairy-based product, keep the chocolates refrigerated rather than frozen for best texture retention.
Easiest way to remove the chocolate from silicone molds
The easiest way to remove a strawberry chocolate bar from silicone molds is to ensure the chocolates are fully frozen or chilled until firm. Once set, gently flex the silicone mold by pressing from the bottom. Start at one corner or cavity and carefully peel the mold away from the chocolate instead of pushing the chocolate out. If the chocolate sticks or breaks, return the mold to the freezer for another 10–15 minutes and try again. Avoid applying too much pressure, especially near thin edges. Using a high-quality, flexible silicone mold will also reduce breakage risk significantly.
Does almond butter change the flavor significantly?
Almond butter does affect the flavor and texture of the strawberry chocolate bar, but only subtly. Its main role is to add richness and a creamy mouthfeel to the filling. The nutty taste is mild and often blends well with the coconut and strawberry flavors. If you skip it, the filling may be slightly less smooth but still works well. You can replace it with another nut butter such as cashew or sunflower seed butter for similar texture benefits, or omit it altogether if you prefer a fruit-forward flavor. It’s entirely optional and based on your taste preference.
How do I keep the chocolate from melting the filling?
To prevent the melted chocolate from softening or melting the filling in your strawberry chocolate bar, make sure the filling is fully frozen before pouring the chocolate layer. Additionally, allow the melted chocolate to cool slightly after melting so it’s still fluid but no longer hot to the touch. If the chocolate is too hot, it can quickly melt the top of the filling and cause mixing or uneven sealing. Pour the chocolate quickly but gently, and use the back of a spoon to spread it evenly. Speed and temperature control are key for clean layering.
