Strawberry Crunch Chocolate Bar
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Why You’ll Love This Recipe
- Crunchy and sweet: Dark chocolate paired with freeze-dried strawberries and the crunch from the fiber cereal makes this treat fun and addictive to eat.
- Homemade candy is so much better: Not only do you know exactly what you’re eating, but you can play around with the ingredients to suit your needs. Feel free to add in another flavor of freeze-dried fruit!
- Perfect for summer: No need to turn your oven on to make this recipe! Enjoy something sweet when the weather is just too hot to cook.
- Satisfy your cravings whenever the mood strikes!
Ingredients And Substitutions
These are the main ingredients and substitutions for the Strawberry Crunch Chocolate Bar. Scroll down to the recipe card for a full list of ingredients and instructions.
Crunchy Fiber Cereal: This ingredient really makes this chocolate bar recipe what it is! I grabbed a box of fiber cereal from Trader Joe’s to mimic that phyllo dough that the original bar has. You can use any crunchy cereal that you’d like!
Cashew Butter: Creamy, nutty, and honestly so delish, I could eat cashew butter with a spoon. Feel free to use any other nut or seed butter though such as almond, peanut, oat butter or sunflower seed butter for a nut-free option!
Dark Chocolate: To create the outside chocolate layer of your bars. I used dairy-free, but you can use your favorite!
Coconut Oil: For melting the chocolate.
White Chocolate & Freeze dried strawberries: These are technically optional, but I like to combine a little white chocolate with some freeze dried strawberry powder for a fun, pink-colored drizzle. If you want these to look like the real Dubai chocolate bar I’m sure you’ve seen everywhere, you’ll want to include these.
How To Make A Strawberry Crunch Chocolate Bar
Melt The Chocolate
Place the dark chocolate and coconut oil in a microwave-safe bowl and melt in 30-second bursts. If you plan on adding the white chocolate and strawberry chocolate drizzle, melt those too (in a separate bowl).
Freeze
If using, drizzle your chocolate mold with the strawberry white chocolate, and white chocolate and freeze for 5 minutes. Then pour over the melted dark chocolate. Spread evenly in a thin layer and freeze for 10 minutes.
Combine The Cashew Butter and Freeze-Dried Strawberries.
First add freeze-dried strawberries to a blender and blend for 10-15 second or until you have a fine powder. Mix the cashew butter with and strawberry powder until well combined. Then, fold in the fiber cereal.
Assemble
Take the mold out of the freezer and fill with the cashew butter mixture. Pour more melted chocolate on top and freeze for 20 minutes.
Enjoy
When it’s ready, crack your cashew chocolate bar into smaller pieces and enjoy!
Tips And Tricks
- Prep the strawberry powder: For best results, I highly recommend blending your freeze-dried strawberries. This is the best method for creating a fine powder.
- Chill the mold: I typically like to keep my chocolate mold in the fridge or freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
- Be patient as it freezes: I know that you, like me, will want to dig into your homemade cashew chocolate bar ASAP, but it’s important to let it freeze and set for the full 30 minutes. This way, it won’t break and will keep its shape better!
How To Serve And Store The Strawberry Crunch Bar
After the 30 minutes in the freezer is up, break your Strawberry Crunch Chocolate Bar into smaller, bite-sized pieces so you can share with your friends and family (or not!).
I don’t usually have much leftover — it’s that good — but if you do, you can store it in an airtight container in the refrigerator for up to 1-2 weeks. The texture may change slightly after the first week or so, but the flavors will still be there!
Taste And Texture
Crunchy, fruity, chocolaty, and oh-so decadent, this strawberry chocolate bar is just as tasty as it sounds. The chocolate adds richness, the cashew butter brings creaminess to the mix, and the fiber cereal boasts a crunch that I can’t get enough of.
Frequently Asked Questions
Can I use a different Nut Butter?
Yes, totally! Although I prefer cashew butter for this recipe, because the flavor is neutral compared to other nut butters, it really can be altered to whatever nut or even seed butter that you prefer! Feel free to use almond butter, peanut butter, oat butter, or sunflower seed butter for a nut-free option!
How To Make Melted Chocolate Using A Chocolate Bar?
It’s super easy! All you need to do is break the chocolate into smaller pieces and then combine it with some coconut oil. Melt in 30-second bursts in the microwave until it has melted through — you should also stir the mixture between each round for the best texture.
What Is This Recipe Inspired by?
The viral Dubai chocolate bar that has taken the internet by storm! I love the pistachio one, so I encourage you to try that one too! But I wanted to create a different flavor using widely available ingredient such as the Fiber Cereal from Trader Joe’s.
Other Recipes You May Like:
- 7 Healthyish Copycat Candy Bars to Make at Home
- Viral Dubai Chocolate bar
- Kudos Granola Bars
- Vegan Buckeyes
- Cake Mix Cake Pops
- Healthy Butterfingers
If you make this Strawberry Crunch Chocolate Bar, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Strawberry Crunch Chocolate Bar
Ingredients
- 3/4 cup fiber cereal (feel free to use any cereal instead)
- 1 cup cashew butter
- 2 cups freeze-dried strawberries (blended into a powder)
- 2 cups dark chocolate chocolate (I used dairy free)
- 1 tbsp coconut oil (for melting the chocolate)
- Optional ¼ cup white chocolate
- 1 tsp freeze-dried strawberry powder (to color the white chocolate)
Instructions
- To begin, add the freeze-dried strawberries to a blender and blend for 10-20 seconds or until you have a fine powder. Set aside.
- Next, place the dark chocolate and coconut oil in a microwave-safe bowl and melt in 30-second bursts. If you plan on adding the white chocolate and strawberry chocolate drizzle, melt those too (in a separate bowl). Once the white chocolate is melted, combine with 1 tsp of strawberry powder to create a pink color.
- If using, drizzle your chocolate mold with the strawberry white chocolate, and white chocolate and freeze for 5 minutes. Then pour over the melted dark chocolate. Spread evenly in a thin layer and freeze for 10 minutes.
- In the meantime, mix the cashew butter with and strawberry powder until well combined. Then, fold in the fiber cereal.
- Take the mold out of the freezer and fill with the strawberry cashew butter mixture. Pour more melted chocolate on top and freeze for 20 minutes.
- When it’s ready, crack your cashew chocolate bar into smaller pieces and enjoy!
Notes
- Prep the strawberry powder: For best results, I highly recommend blending your freeze-dried strawberries. This is the best method for creating a fine powder.
- Chill the mold: I typically like to keep my chocolate mold in the fridge or freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
- Be patient as it freezes: I know that you, like me, will want to dig into your homemade cashew chocolate bar ASAP, but it’s important to let it freeze and set for the full 30 minutes. This way, it won’t break and will keep its shape better!
