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How does one improve upon the already beloved concept of chocolate bark? By infusing it with fresh strawberries, of course! From the tartness of strawberries to the richness of dark chocolate and the nutty depth of tahini and sesame seeds, each bite is a delightful experience. It’s vegan, gluten-free, and packed with wholesome ingredients, making this a guilt-free treat you’ll come back to time and again. While this bark is a standalone marvel, it pairs wonderfully with a cup of homemade cashew milk, adding a creamy contrast to the crunchy, chocolatey treat. It’s also a fantastic topping for ice cream or a special addition to your morning smoothie bowl. After experimenting with banana and date bark, I’ve landed on strawberry as the perfect base for this delectable creation.
It’s easy folks! The photos really make this simple dessert look complicated but rest assured it truly is simple and a delightful experience. The process is a straightforward process and involves layering the ingredients thoughtfully to achieve the perfect balance of flavors and textures. The key is in the preparation—slicing the strawberries thinly, ensuring the tahini is runny enough to spread easily, and melting the chocolate to a smooth consistency. Once assembled and frozen, the bark becomes a delightful treat that’s both nourishing and indulgent.
If you can keep your hands off it, and store it in an airtight container in the freezer; this Strawberry Chocolate Bark can last for several weeks. You can make it ahead of time if you’re on sweets duty or to share with guests.
If you don’t have a microwave or simply just don’t want to use it; melting chocolate is still absolutely possible. To melt your chocolate without a microwave you can utilize the double boiler method. Place chopped chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir gently until smooth and fully melted.
Food Photographer and Recipe Developer based in Toronto, Canada.
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