Thick, creamy and indulgent pink Himalayan salted chocolate mousse bars with a hidden layer of fresh juicy strawberries and a no-bake chocolate brownie base. These delicious bars are easy to make in a few steps and are naturally vegan, gluten-free and high in protein. They are great for the summer as a cooling and rich dessert.
7oz dates, pitted weight
1 cup oats
¾ cup macadamia nuts (or almonds)
1/3 cup cocoa powder
½ tsp vanilla essence
A pinch of salt
1 cup Divine Smooth Dark Chocolate with Pink Himalayan Salt Chocolate, chopped
10oz silken tofu
¼ cup thick coconut yogurt, or dairy-free cream
½ tsp vanilla essence
A pinch of salt
6 large strawberries, sliced
Finely chopped Divine Dark Chocolate with Pink Himalayan Salt bar
Extra strawberries
Line an 8-inch square dish with parchment paper.
Soak the dates for the base for 10 minutes, then drain.
Add the oats and macadamia nuts to a blender or food processor and blend to a fine crumb. Now add the dates, cocoa powder, vanilla and salt and process to a sticky mix.
Press down into the dish and smooth out to make an even base layer. Chill in the fridge while you make the filling.
For the filling: melt the chocolate and allow to cool for 5 minutes. Add the tofu, chocolate, coconut yogurt (or cream), vanilla and salt to a blender and process until really smooth and creamy. Scrape down the sides as necessary until you have a smooth mix.
Remove the base from the fridge. Arrange the sliced strawberries over the base and top with the chocolate mousse filling. Spread out evenly and tap down on the surface a few times to remove any air bubbles.
Cover loosely and chill in the fridge for 4-6 hours or overnight.
For neater slices, freeze the dessert for 30 minutes before slicing. Remove the mousse bars from the tin and use a hot sharp knife to slice into 16 slices. Top with extra chocolate and strawberries.
Keep in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.
