Introducing Strawberry Bark! This delightful treat has taken the internet by storm, offering a speedy and delightful way to enjoy chocolate-covered strawberries on the go. My rendition features matcha white chocolate, pistachios, and almonds for a unique twist!
Why You’ll Adore This Recipe:
- Whip up chocolate-covered strawberries in a snap with this Strawberry Bark!
- It’s a playful variation on the viral favorite, featuring luscious matcha white chocolate.
- Perfect for snacking on the fly or as a sweet dessert.
- Packed with wholesome fats and fiber from the almond butter, pistachios, and almonds.
- Easily customizable to suit your taste preferences.
- Don’t fancy strawberries? No worries! Swap them out for your favorite fruit.
- For more creative ideas, check out my banana snickers recipe!
Helpful Hints:
- Aim for thin, uniform slices of strawberries and arrange them closely together.
- Opt for a thin and runny nut or seed butter for easy spreading over the strawberries.
- Ensure the almond butter is firm before adding the melted matcha white chocolate.
- Sprinkle the nuts over the chocolate swiftly to prevent it from setting before adding the toppings.
Common Queries:
- Can I use frozen strawberries? It’s best to avoid frozen strawberries since sliced strawberries work best for this recipe. However, if you have pre-sliced frozen berries, they may work.
- Can I use a different fruit? Absolutely! Experiment with bananas, raspberries, kiwis, or any fruit you like, as long as it can be sliced.
- What’s the best chocolate to use? You can use white chocolate, milk chocolate, or dark chocolate!
Strawberry Bark
Ingredients
- 2 cups strawberries thinly sliced
- 1/2 cup runny all-natural almond butter or any nut or seed butter
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- 2 tsp matcha powder
- 1/4 cup chopped pistachios
- 1/4 cup sliced almonds
Instructions
- Thinly slice the strawberries and arrange them on a parchment paper-lined baking sheet.
- Drizzle almond butter over the strawberries and spread it evenly. Freeze for 30 minutes to firm up.
- Melt white chocolate with coconut oil in the microwave, stirring every 30 seconds. Mix in matcha powder.
- Spread the mixture evenly over the almond butter and quickly sprinkle with pistachios and almonds. Freeze for at least 8 hours or overnight.
- Break the bark into pieces or cut it with a knife, and enjoy!
Notes
- Aim for thin and uniform strawberry slices, arranging them closely.
- Opt for a thin and runny nut or seed butter for easy spreading.
- Ensure the almond butter is firm before adding the melted matcha white chocolate.
- Sprinkle the nuts over the chocolate quickly to prevent it from setting before adding the toppings.