Strawberry Bark
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Why You’ll Love This Recipe
- This Strawberry Bark is a quick and easy way to make chocolate covered strawberries!
- It’s a fun twist on the viral strawberry bark, my version is made with matcha white chocolate.
- Makes for the perfect grab and go dessert or snack.
- Can be totally customizable based on your preferences.
- If you don’t want to use strawberries, you can use any type of fruit!
- If you loved this one, be sure to check out my banana snickers for another fun idea.
Ingredients And Substitutions
These are the main ingredients and substitutions for Strawberry Bark. Scroll down to the recipe card for a full list of ingredients and instructions.
The base of this bark recipe is made with fresh, ripe strawberries! I do not recommend using frozen strawberries for this recipe. You may however swap for another fruit like bananas, raspberries, kiwi, etc. Basically any fruit you can slice thin will work.
I like to load on a ton of almond butter, but you can use peanut butter, cashew butter, or even yogurt. If using a nut butter, be sure to use one that is runny and thin- this will make it easier to spread.
To make the matcha white chocolate, first melt white chocolate and then mix in matcha powder. You can use just white chocolate, or even milk or dark chocolate.
I finished my bark off with pistachios and sliced almonds for the perfect crunch, however feel free to use any type of nut or seed. Granola works great as well.
How To Make
ONE: Start by thinly slicing the strawberries and then arranging them on a baking sheet that is lined with parchment paper.
TWO: Next, drizzle almond butter over the strawberries and spread evenly. Place in the freezer for 30 minutes to firm up.
THREE: When ready, melt white chocolate with a bit of coconut oil and then mix in the matcha powder. spread it evenly over the almond butter and quickly top with pistachios and almonds. Freeze for a minimum or 8 hours or over night.
FOUR: Break apart with your hands or cut into pieces with a knife and enjoy!
Tips And Tricks
Try to cut the strawberries thin and uniform, arrange them as closely as possible.
It’s best to use a really thin and runny nut or seed butter since this will allow spreading over the strawberries to be easy and stress free.
Make sure the almond butter is firm enough before adding on the melted matcha white chocolate.
Sprinkle the nuts over the chocolate quickly after to avoid it from firming up from the frozen almond butter and strawberries.
How To Serve And Store
Serve this Strawberry Bark once the strawberries are completely frozen. Serve it straight out of the freezer.
Store bark in an airtight container in the freezer and enjoy up to 90 days, if it lasts that long!
Taste And Texture
This Strawberry Bark is sweet, nutty, and icy.
The texture is crunchy and melt in your mouth delicious!
Other Recipes You May Like
- Banana Snickers
- Peanut butter and jelly bites
- Peanut butter cooke dough bars
- Pomegranate chocolate bark
- Magic shell frozen yogurt bites
If you make this Strawberry Bark, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Strawberry Bark
Ingredients
- 2 cups strawberries (sliced thin)
- 1/2 cup runny all natural almond butter (or any other nut or seed butter)
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- 2 tsp matcha powder
- 1/4 cup pistachios (chopped)
- 1/4 cup sliced almonds
Instructions
- Start by thinly slicing the strawberries and then arranging them on a baking sheet that is lined with parchment paper.
- Next, drizzle almond butter over the strawberries and spread evenly. Place in the freezer for 30 minutes to firm up.
- When ready, melt white chocolate with coconut oil in the microwave in 30 second increments, stirring well in between each round. Then mix in the matcha powder.
- Spread it evenly over the almond butter and quickly top with pistachios and almonds. Freeze for a minimum or 8 hours or over night.
- Break bark apart with your hands or cut into pieces with a knife and enjoy!
Notes
- Try to cut the strawberries thin and uniform, arrange them as closely as possible.
- It’s best to use a really thin and runny nut or seed butter since this will allow spreading over the strawberries to be easy and stress free.
- Make sure the almond butter is firm enough before adding on the melted matcha white chocolate.
- Sprinkle the nuts over the chocolate quickly after to avoid it from firming up from the frozen almond butter and strawberries.
