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By Nourishing Amy

Chocolate Strawberry Mousse Bars

timerPrep Time: 20 minutes

groupsServes: 16 People

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.

 

Ingredients

For the Base:

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

For the Filling:

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

To Decorate:

Finely chopped Divine Dark Chocolate with Pink Himalayan Salt bar

Extra strawberries

Method

Step 1

Line an 8-inch square dish with parchment paper.

Step 2

Soak the dates for the base for 10 minutes, then drain.

Step 3

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.

Step 4

Press down into the dish and smooth out to make an even base layer. Chill in the fridge while you make the filling.

Step 5

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.

Step 6

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.

Step 7

Cover loosely and chill in the fridge for 4-6 hours or overnight.

Step 8

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.

Step 9

Keep in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.

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