Strawberry Chocolate Dream Bars

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In a food processor, blend the strawberries, freeze dried strawberries, coconut cream, coconut oil, maple syrup, and salt. Add the unsweetened shredded coconut. Blend to combine. Press into a lined loaf pan. Freeze at least 1 hour. Carefully lift out of the pan and slice into 8 bars.

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First blend just the berries in a blender or food processor until smooth. Add the salt, cinnamon, coconut butter, and sweetener, and blend again until smooth. Smooth into a plastic container, and freeze until firm. Cut into bars or bites, and return to the freezer. (You can even insert popsicle sticks if desired.)

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Shortbread cookies: Because they're already rich and buttery, you'll need less melted butter than other crumb crusts.Chilling re-solidifies the butter to create a sturdy no-bake crust. Cream cheese: Use full-fat cream cheese in a block for the best flavor and texture. Strawberry preserves: Choose preserves over jelly for those sweet bits of strawberry.

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Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min. While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in strawberries. Pour onto the hot crust and continue to bake for 35- 40 min. Let the bars cool and remove with the parchment paper.

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Preparation. Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.

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3 c. frozen sliced strawberries 1/3 c. canned coconut cream 3/4 tsp. almond extract 1 tsp. xanthan gum 4 dropperfuls SweetLeaf vanilla creme stevia. Topping: 1 batch Crispy Crunchy Chocolate Cookies. Directions: Preheat oven to 350 degrees. Line 13×9 inch baking dish with parchment paper or grease lightly. Soak dates in hot water for 10 minutes.

Strawberry Chocolate Dream Bars

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Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until.

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Directions. Step 1. Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares. Step 2. Melt the butter in a medium microwavable bowl, and place 20 of the chocolate cookies with filling into a blender or food processor to crush into fine crumbs.

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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

Strawberry Chocolate Dream Bars

Make the chocolate coating: About 10 minutes before the bars are done freezing, prepare the chocolate shell coating. In a medium bowl, whisk together the coconut oil, maple syrup and cocoa powder. Whisk until thickened and smooth, like melted chocolate. Make the chocolate-covered ice cream bars: Prepare your work area.

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Add the crumbs to the butter and mix well. Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes. In a medium bowl, mix the pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package.

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These NO BAKE Chocolate Covered Strawberry Dream Bars are sure to be the highlight of your dessert table. In every bite you'll taste the chocolate Oreo crust.

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Using a double boiler (or a small glass bowl inside a saucepan of water), melt 3 to 4 oz. (approximately 2 to 3 bars) of dark chocolate. Holding them by the stem, dip strawberries into the melted chocolate until covered, and then immediately after, dip them into the walnut crumbs, until covered again. Lay onto the parchment paper.

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Heat oven to 350°F. Prepare 9 x 13-inch pan with parchment paper, leaving overhang on all sides to easily remove bars after cooling. 1. Cream butter until fluffy. Add brown sugar and vanilla, mix well. Add eggs one at a time, scraping bowl to ensure mixture is incorporated. 2. Sift together salt, flour, cocoa and baking soda.

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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.