Strawberry and chocolate is about as classic and timeless as it gets. The strawberry filling sits atop an almond praline full of lovely candied coconut pieces, so you get some nice, crunchy texture in there as well as melty strawberry and chocolate too.
Strawberry Feuilletine Squares
Delightful little bites of fresh strawberry, crispy coconut and dark chocolate. A mix made in heaven.
Servings 12
Ingredients
Strawberry Praline
- 60g (â…“ cup) macadamia butter
- 30g (2 tbsp) maple syrup or honey
- 15g (1 tbsp) cacao butter, melted
- 6 drops strawberry Medicine Flower Extract
- 6 drops vanilla Medicine Flower Extract
- 10g (2 tbsp) freeze dried strawberry powder
Feuilletine Praline
- 60g (scant ½ cup) nut/seed butter
- 40g (scant ½ cup) cacao paste, melted
- 15g (1 tbsp) cacao butter, melted
- 50g (¼ cup) maple or honey
- 40g (â…“ cup) candied coconut clusters
Candied Coconut Flakes
- 100g (2 ½ cups) coconut flakes/chips - soaked 1 hour and drained
- 15g (1 tbsp) maple syrup
- 50g (¼ cup) coconut sugar
- 15g (1 tbsp) coconut flour
- 6 drops vanilla Medicine Flower Extract
- 6 drops caramel Medicine Flower Extract
- ½ tsp sea salt flakes
Enrobing
- 200g (7 oz) chocolate, melted and tempered
- 1/2 tbsp freeze dried strawberry powder optional for garnish
Instructions
Strawberry Praline
- Mix together the first set of ingredients in a medium bowl until smooth and well combined.
- Add the freeze dried fruit powder and mix to combine.
- Distribute the mixture into the cavities of the mould you’re using either with a spoon or piping bag ( I used this bar mould ) to fill about 1/4 - 1/3 of the way.
- Tap the mould against the countertop to release the air bubbles and even out the praline.
Feuilletine Praline
- Whisk together first set of ingredients.
- Pulse the candied coconut clusters in a food processor or bash in a mortar and pestle to breakdown into cornflake sized pieces.
- Mix the candied coconut into the praline.
- Evenly distribute between the mould cavities with strawberry already in them.
- Tap the mould before setting in the fridge about 20 minutes or freezer 10 minutes, or until set firm.
Candied Coconut Clusters
- Mix together all ingredients to coat evenly.
- Crumble onto a solid tray and dehydrate at 115f for 10 hours, transfer to a mesh sheet for additional 10 hours or until crispy.
- Store in an airtight container for several months.
To finish
- Cut the bars into 2 pieces and place on a greaseproof paper lined tray.
- See the video below for the step by step process of doing this.
- Once the chocolate is semi set, pipe a drizzle of chocolate over them and sprinkle with the freeze dried strawberry powder to finish.
- Store in an airtight container at room temp ( no higher than 20c ) for up to two weeks or in the fridge in an airtight container for several weeks.
Video
Related: Coconut Nutrition Facts
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