Strawberry Cheesecake Bars with a nutty chocolate coating for the crunch element and to keep the palate interested.
We’re not using tempered chocolate to enrobe these bars. Why? Because tempered chocolate is best eaten on a warm palate, otherwise the cocoa butter goes waxy and is very unpleasant to eat.
I’d suggest sticking to fermenting the cashews for these bars as the fermentation process lightens the density of them. Also, fermented foods are partially digested during the fermentation process, so it makes it easier to digest as well.
If you don’t have access to freeze dried fruit powders, you can use a strawberry jam instead to keep the strawberry flavour dense.
The Flavor Bible is a great book for flavour combos and one book I reference frequently. If you like these Strawberry Cheesecake Bars, you might also like to try making my Coffee Cheesecake Tartlets.
Strawberry Cheesecake Bars
Ingredients
Fermented Cashew Cream
- Stage 1 - fermentation
- 125 g cashews, soaked to soften
- 1 tsp probiotics, see below for link
- 50 g  water, or just enough to blend
Strawberry Rose Cheesecake
- 1 recipe stage 1 - fermentation
- 50 g xylitol, powdered
- 25g light maple syrup
- 20 g lemon juice
- 45 g coconut oil, melted
- 8-10 drops strawberry medicine flower extract
- 2 tbsp freeze dried strawberry powder
- 2-3 tsp pitaya powder optional for colour
- 4-5 strawberries diced
Chocolate Coating
- 100 g dark chocolate
- 20 g coconut oil
- 40 g chopped almonds
Instructions
Fermented Cashew Cream
- Blend the cashews with the probiotics and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Strawberry Cheesecake
- Combine all ingredients except chopped strawberries in a hight speed blender and blend until smooth and creamy.
- If the mixture looks seized, allow the blender to run for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Transfer the mix to a bowl and fold through the berries.
- Pour the mixture into a silicone popsicle mould of your choice. I used this mini bar mould from Silikomart.
- Freeze until solid, about 3 hours.
Chocolate Coating
- Don't make this until you're about 30 minutes from dipping the bars or it'll set.
- Melt the chocolate and coconut oil in a pan on medium heat. Don't let it heat over 55c.
- Remove from the heat, add the chopped nuts and allow to cool to 30c
- Pop the cheesecake bars out of the mould and arrange on a tray lined with greaseproof paper.
- Transfer the chocolate coating to a short narrow glass so that when you dip the pop it the coating rises above the base of the pop just slightly. The glass should be about â…” full or else it'll overflow when you push the pop in.
- Continue until all bars are enrobed and then pop back in the freezer to set.
- Eat at once or store in an airtight container in the freezer for several months.
Related: Strawberry Medicine Flower Extract
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. These FREE livestream classes cover a wide range of topics within chocolate and dessert making.
Be the first to get free recipes and classes
Join my mailing list and be the first get free recipes and hear about upcoming classes.
