I'm excited to bring you this fun Valentine's Day Treat! I had a bunch of chocolate recipes planned, but truth be told, I didn't want a bunch of chocolate around! When it comes to chocolate, I just don't have any will power...sorry you guys have to pay the price.
How did I get these to look pink and taste like strawberries...with freeze dried strawberries! Freeze dried is very different than dehydrated, they are hard and like the texture of a Cheeto...not that I have had them lately! When you blend these in a food processor, you are left with powdered strawberry dust. You can find many different fruits that have been freeze dried, but strawberries are the lowest sugar fruit (12 grams in the entire bag)and obviously I needed a red fruit. Raspberries or cranberries would work as well. I ordered mine form Tropical Traditions, but Whole Foods sells the Organic Freeze Dried Strawberries I used and they also sell Just Strawberries that can be found in their produce section. I know Trader Joe's also sells them, but they are not organic and I personally won't eat berries unless they are organic. Strawberries are one of the worst in terms of pesticides.
I also use Confectioner's Swerve in this recipe to add a bit more sweetness...and I have a "sweet" give away from Swerve Sweeteners! I am giving away 3 bags (2 granulated and 1 confectioners of Swerve to 3 lucky winners...that's 9 free bags of Swerve!!! To enter this giveaway you must go like Swerve on Facebook and Pinterest and also comment on this blog post. Please tell us what Kate's Healthy Cupboard Recipe you want to try if you win the Swerve! The winners will be selected on Valentine's Day!!!!
Recipe: Chocolate Strawberry Coconut Bark
Ingredients
4 cups coconut chips
1/4 cup cacao butter (see variations below for substitution)
2 tbsp coconut butter/creme
2 tbsp grass-fed butter
2 tbsp full fat coconut milk cream (the hard cream found on the top of a refrigerated can of milk)
1/4 cup powdered freeze dried strawberries* (about 3/4 of 1.2 ounce bag)
1/2 cup powdered sweetener* (I used Confectioner's Swerve)
1/2 cup dark chocolate chips
Instructions
Place coconut chips in a large mixing bowl and set aside
Combine the cacao butter, butter, coconut cream and coconut milk in a double broiler and melt
Pour the mixture over the coconut and stir to coat completely
Combine the powdered strawberries and sweetener in a large ziploc bag
Pour the coconut into the bag and shake well to coat
Spread out on a parchment lined cookie sheet. You want it in one big pressed down clump so it will stick together as it cools
Place the cookie sheet in the frig to let harden
Melt the chocolate chips in a double broiler and drizzle over the bark once it's cooled and hard
Place back into the frig to let the chocolate harden
Break into pieces and store in the refrigerator in an airtight container
Variations
I used the cacao butter to give this another element of chocolate flavor. I believe you could try this with coconut oil, but I would maybe reduce the amount by a tablespoon. Cacao butter completely hardens in cold and coconut oil isn't as hard but should work just fine. I suggest the cacao butter for more flavor!!
NotesRun the strawberries in your food processor until completely powdered. A blender like the Vitamix or spice grinder may also work.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
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