Name: Dark chocolate and strawberry bountry bars
Prep time: 15 min
Total time: 15 min
Yield: 22
Ingredients: For the strawberry coconut bars; 1 cup of desiccated coconut; ¼ cup of coconut cream (thick part only)*; ⅓ cup of Queensland Strawberries, hulled and roughly chopped; 2 tablespoons of maple syrup; 2 teaspoons of vanilla; A pinch of salt; 1 scoop of vanilla protein powder (optional); For the chocolate coating:; ½ cup of dark chocolate chips; ¼-½ teaspoon of finely ground instant espresso (optional but SO good!)

Now is a good time to be cooking with strawberries, and this mouth-watering strawberry recipe from Em Swanston and Queensland Strawberries in support of hardworking growers is a great place to start.

Whether you’re prepping for a crowd or just looking to satisfy your sweet tooth, this delightful treat won’t disappoint your tastebuds. With a quick and easy preparation time of just 15 minutes (plus 2-3 hours of chill time), these bars are a winner!

Ingredients

For the strawberry coconut bars

1 cup of desiccated coconut

¼ cup of coconut cream (thick part only)*

⅓ cup of Queensland Strawberries, hulled and roughly chopped

2 tablespoons of maple syrup

2 teaspoons of vanilla

A pinch of salt

1 scoop of vanilla protein powder (optional)

For the chocolate coating:

½ cup of dark chocolate chips

¼-½ teaspoon of finely ground instant espresso (optional but SO good!)

Method

Line a small tray (or plate) with baking/parchment paper and set aside.

Place all ingredients for the strawberry bounty bars into your food processor and pulse or process until combined.

Now, you have two options here…

Spoon your strawberry coconut mixture into a silicone mould (I used a small rectangular silicone ice cube tray, but any kind of silicone chocolate mould would work). Press the mixture firmly down to fill the mould, and use the back of your spoon to smooth/level out the tops. Gently tap the filled mould onto the countertop a few times to help remove any little air bubbles hiding in the middle of your bars, and place them into the freezer for an hour or two to set.
If you don’t have (or want to buy) an ice cube tray or chocolate mould, you can use your hands to roll the mixture into balls or form little log shapes like the more traditional bounty shape we know and love.

Place your rolled bars onto your prepared baking tray (or plate) and place it into the freezer for an hour or two to set.

Once your strawberry coconut bars are set, leave them in the freezer while you prepare the chocolate for coating.

Melt chocolate by your preferred method and add the finely ground instant espresso powder if using.

Dip the bottom half of each bar into your melted chocolate, one at a time.

Let any excess chocolate drip off the bottom (tip: gently scrape the base on the side of the bowl your melted chocolate is in so it’s nice and smooth), then place it on your prepared baking tray.

Drizzle any remaining chocolate over the top of your berry-licious bounty bits.

Cook’s tips:

These must be kept refrigerated. They also freeze well and will keep that way for up to 3 months. Just let them sit at room temp for a few minutes to soften before you bite.
*To get the thickest, creamiest coconut cream, open your can of coconut cream and let it sit, uncovered, in the fridge overnight. Then, when you’re ready to make your bounty bars the next morning, scrape off the creamy top layer. You can use the remaining liquid to make smoothies or freeze them in an ice cube tray for future use.

You might also like to make Fast Ed’s easy strawberry mousse

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