Double Chocolate Strawberry Pistachio Bars
I love making my own candy! So last weekend when I was craving something chocolaty, I decided to do just that! I wanted something with strawberries since it is strawberry season and I’ve really been enjoying them lately. So I made some Vegan Double Chocolate Strawberry Pistachio Bars!
They have white chocolate, dark chocolate, strawberry jam filling, crunchy freeze dried strawberries and salty pistachios and they turned out so good! For the white chocolate I made my own since I had the ingredients on hand but you could also use store bought vegan white chocolate if you prefer. Pascha has vegan white chocolate chips.
The white chocolate I make has cashew butter to make it creamy, rich coconut butter and cacao butter to make it solid, maple syrup to sweeten it and a little vanilla and sea salt. It’s really good and works well in chocolate bars and truffles.
I used a vegan dark chocolate for the chocolate portion. For the jam I used some of Eric’s Dad’s home made strawberry jam because it is the best! But you can use whatever your favorite strawberry jam is. I added the freeze dried strawberries to the bars before they hardened to give them a nice texture along with the pistachios.
These bars are so heavenly! The rich smooth vanilla white chocolate and decadent dark chocolate are the perfect pairing for the sweet strawberry jam and crunchy salty pistachios! My husband loved them too, he ate one super fast! If you are in the mood for something sweet and chocolaty, give these Vegan Double Chocolate Strawberry Pistachio Bars a try!
Double Chocolate Strawberry Pistachio Bars Makes 4 White Chocolate*:
- 1/4 cup cacao butter
- 2 Tbsp coconut butter (not oil, warmed to liquid)
- 2 Tbsp raw cashew butter
- 1 tsp pure vanilla extract
- 2 Tbsp maple syrup (or to taste)
- pinch sea salt
Dark Chocolate:
- 1 1/2 cups chopped good quality vegan dark chocolate
Filling:
- 4 heaping Tbsp strawberry jam or jelly
Topping:
- 1/4 cup chopped pistachios
- 1/4 cup freeze dried strawberries, chopped
Instructions:
- Combine the cacao powder, cashew butter, and coconut butter, and in the top of a double boiler, and melt until smooth.
- Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
- Pour the white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
- Place the tray with the molds in the freezer until the white chocolate has set.
- When the white chocolate has hardened, spread about 1 Tbsp strawberry jam over it, leaving 1/2 inch boarder around the sides. Place back in the freezer.
- Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
- Pour the dark chocolate over the white chocolate and jam to fill the molds, and smooth to the sides (working quickly because if you go too slow the jam and white chocolate will start to melt and not look neat).
- Sprinkle with the pistachios and freeze dried strawberries.
- Set the tray with the molds back into the freezer until set, about 20 minutes.
- Un-mold and enjoy!
Chocolate bars keep in a container in the refrigerator in an airtight container for up to a month. *If you would prefer to use store bought vegan white chocolate such as Pascha white chocolate chips, you can use 1 1/2 cups of that instead of making the white chocolate.
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