• Note: Place can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. I give it to my dogs and they love it!

  Place the hardened cream and all other ingredients, cashews, coconut, strawberries, coconut oil and honey into the food processor and process until broken down but still somewhat chunky.

  Be careful not to over process as its nice to have texture variance and different sized “bits” of nuts and strawberries in your bars.

  Press the base mixture into the bottom of your lined pan or dish evenly. Refrigerate while you prepare the chocolate drizzle.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 10-12 bars or more smaller squares.

  You can either dip half of each bar in the melted chocolate, coat the entire bar in chocolate or simply drizzle the chocolate over the bars (as in the image).

  If you choose to coat each bar entirely, skewer each one or use a fork (or two) to dunk and turn them in the melted chocolate.

  Another method is to hold the bar over the bowl of melted chocolate with a fork and simply spoon the melted chocolate over it.

  Place each bar on a rack or on baking or parchment paper to dry and place back in the fridge or freezer to set.

  Store in fridge for up to 1 week or freezer for up to 3 months.