Living Healhty With Chocolate eBook

Chocolate Fudge Strawberry Cookie Bars (Paleo, Gluten Free, Dairy Free)

Here’s my sad story after I made these bars :(

When I was preparing to take the photos of it I dropped the whole plate on the ground!! I was so sad!!! I cut all the bars perfectly and arranged them all on the plate so nicely and as soon as I put the plate on the table to photograph it, it falls and makes a huge mess! I had no time to re-make this so I try to put them back together as best as I could to take this photo. I hope this photo is good enough and you can see how delicious these bars are.

The chocolate fudge is chocolaty, creamy and soft and goes perfectly with this sugar free strawberry jam I made. It’s almost like eating chocolate covered strawberries along with a sweet, nutty cookie….

These Chocolate Fudge Strawberry Cookie Bars are Paleo, gluten free, grain free, dairy free and refined sugar free.

Paleo Chocolate Fudge Strawberry Cookie Bars

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5.0 from 1 reviews
Chocolate Fudge Strawberry Cookie Bars (Paleo, Gluten Free, Dairy Free)
Author: 
 
Ingredients
Cookie:
  • ⅓ cup raw pecans
  • 5 pitted medjool dates
  • ½ cup almond flour
  • 4 tbs raw cacao powder
  • ½ tsp vanilla extract
  • ½ tbs coconut oil
Chocolate Fudge:
  • ¼ cup almond milk
  • ¼ cup chocolate chips (Enjoy Life)
  • 2 tablespoons raw cacao powder
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons raw honey
  • ½ cup almond butter
  • pinch of salt
Strawberry Jam:
Instructions
Cookie:
  1. using a food processor grind pecans into course meal and set aside in a medium bowl
  2. remove pit from dates and process into a creamy paste using a food processor
  3. mix the pecan meal with the almond flour, cacao powder, date paste, vanilla extract and coconut oil
  4. line a 7×5-inch baking dish with parchment paper and pat the mixture on the bottom until evenly distributed
Chocolate Fudge:
  1. bring the almond milk to a light boil, remove from stove and stir in chocolate chips until chocolate is melted
  2. whisk in the raw cacao powder, coconut oil, vanilla, honey and salt
  3. finally mix in the almond butter until all ingredients are combined. Do not over mix or the fudge will become oily.
  4. pour the chocolate fudge mixture over the cookie and refrigerate
  5. spread strawberry jam over the fudge
  6. refrigerate for a couple of hours, cut into squares and top with strawberries

Recipe serves approximately 6-10 people. Keep refrigerated.

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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: bars / brownies / fudge, Desserts
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Love to hear your comments on this!

Comments: 15

  1. Rachel Jarreau June 3, 2013 at 10:42 am Reply

    I wish anything I made was as pretty as yours after you dropped it! LOL! I was expecting a mess on the plate, and I would never have known they were dropped if you hadn’t said so. I can’t wait to try these! Thanks again.

  2. Sheri June 3, 2013 at 3:26 pm Reply

    Can I use maple syrup to replace the dates? And if so, how much? L
    Thanks!

    • adriana June 4, 2013 at 8:35 am Reply

      maple syrup will not work in place of the dates because the dates are what binds everything together. You could try with dried apricots or dried mango

  3. MyFatHeart June 20, 2013 at 8:20 am Reply

    Beautiful photographs!

  4. joannabanana21 July 5, 2013 at 4:57 pm Reply

    i can’t even tell that they were dropped. they still look perfect. I remember my mom was all excited to make this gorgeous peanut butter bundt cake recipe for a bake sale for my grandma. when she flipped it over onto a plate, random pieces fell on the plate and half stayed in the pan. I think she cried, but I couldn’t stop laughing and taking pictures!!!

  5. Melissa July 6, 2013 at 11:13 pm Reply

    You are amazing!! On my! I made these yesterday and they are phenomenal! Thank you!

    • adriana July 7, 2013 at 7:29 am Reply
  6. Memo October 18, 2013 at 7:53 am Reply

    Thanks a lot for this amazing recipe I cant wait to try it but I have a question though : is it possible to substitute these three things:
    -almond flour
    -almond milk
    -coconut oil
    please advise what are the substitutes. Thanks a lot dear !

    • adriana October 18, 2013 at 8:00 am Reply

      Memo, you can do the following substitutions:
      Almond flour – any other nut flour of you choice, but not coconut flour
      Almond milk – any milk of you preference, including dairy
      Coconut oil – butter, olive oil or another oil you like

  7. Memo October 18, 2013 at 8:03 am Reply

    can I put almond or any nut in the food processor until its very fine and use it?
    sorry but any nut flour is not available where I live.. :(

    Thanks a lot really

    • adriana October 18, 2013 at 8:07 am Reply

      for the most part you can. In this recipe for instance you can do that not problem. You will have problems though if you try to bake with the flour you make. If you ever try making almond flour for baking with, make sure you remove the skin and grinds it as fine as possible.

  8. Cassandra November 8, 2013 at 5:39 pm Reply

    Can you leave the date paste in the food processor and mix all ingredients in there? Thanks. :)

    • adriana November 9, 2013 at 4:34 pm Reply

      you can mix the ingredients for the crust all together in the food processor, but the pecan might not chop as well and that is why I do it separately.

  9. Sarah, Simply Cooked December 26, 2013 at 4:43 am Reply

    I made this for dessert on Christmas day! Great stuff, thank you. Everyone liked it, including my grandmother and great aunt (who are in their 90s).

  10. Laura March 29, 2014 at 8:07 pm Reply

    Hey there,

    wow I made these yesterday and could still rave and rave about how good they were! Truly and utterly delicious! Thank you so much for sharing this wonderful recipe with us, it will be made often again. :)

    P.S.: I left out the honey and used a 99% cocoa chocolate and tahini in place of almond butter and it was still not too tart for my taste. Im sure the honey would have been an awesome flavour addition, though.

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