Strawberry Chocolate Ganache Bars

Irresistibly creamy vegan strawberry chocolate ganache bars! Creamy chocolate bars studded with fresh strawberries on a no-bake brownie base, they're gluten-free and so delicious.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
4.67 from 6 votes

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stack of chocolate ganache bars with strawberries and bite taken out of one.

If you’re a chocolate lover, then look no further than these luscious treats. These bars consist of a rich and creamy milk chocolate ganache, a brownie base with fresh seasonal strawberries studded throughout them. Yes, every chocolate lover’s dream!

Although these bars can be frozen, I don’t recommend it as the strawberries tend to go out of shape when defrosted and release their liquid. It’s best to store them in an airtight container in your fridge and consume within a few days. Trust me, these bars will not last very long in your house! They are so incredibly moreish and delicious, once your friends and family catch wind of them, they’ll be disappearing in no time.

Strawberry chocolate ganache bars

WHAT ARE THE INGREDIENTS?

THE BASE

The base of these bars is a simple no-bake brownie recipe using walnuts, dates, cacao powder, cacao nibs and salt. The cacao nibs add an intense flavour to the dessert as well as texture to the crust, however feel free to omit them from the recipe if you don’t have them to hand.

The crust is sweetened with medjool dates, which also act as a binding agent to help the ingredients stick together. If using dates that aren’t as soft, you can soak them in some warm water for an hour before use. This makes life easier for your blender/food processor!

THE FILLING

The filling of this recipe is an incredibly easy vegan-friendly chocolate ganache along with fresh strawberries. The ganache consists of just 4 ingredients; canned coconut milk, vegan-friendly chocolate, salt and vanilla bean paste. I’m using Irish strawberries in a lot of recipes at the moment, and they are perfect for this one as they pair so well with chocolate. You could also substitute the strawberries for other berries of your choice.

HOW TO MAKE STRAWBERRY CHOCOLATE GANACHE BARS

To start, line the bottom of an 8 x 8″ springform pan with parchment paper. You could also make this recipe into a chocolate cake if you want, and use a round springform pan instead (at least 9″).

Make the brownie base by adding the walnuts, cacao powder, cacao nibs and salt to your food processor and blending for a few minutes until the mixture forms a light crumb consistency. Next add in the dates and blend for a few more minutes until the mixture begins to stick together to form a dough.

Press the brownie dough into the base of the pan and flatten it out using a spatula.

To make the filling, heat the coconut milk by adding it to a saucepan and bringing to a gentle simmer on a medium heat. Once simmering, remove the pan from the heat and add in the chocolate, vanilla and salt. Whisk well until the mixture is smooth and creamy and forms a ganache.

Wash and dry the strawberries using a clean kitchen towel or some kitchen roll and cut off the tops. Arrange the strawberries on top of the brownie base, then pour the chocolate ganache mixture over them.

Gently tap the pan on your work surface to knock out any air bubbles and transfer the pan to the fridge and chill for at least 4 hours until set.

Once set, carefully cut around the inside of the pan with a knife to make sure the cake isn’t sticking to the sides.  Remove the cake from the pan and cut into 9 servings.

This cake will store for up to 2 days in an airtight container in your fridge.

WHY MAKE THIS RECIPE?

  • Deliciously creamy and smooth texture
  • Plant-based and vegan-friendly
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products
  •  

OTHER RECIPES TO TRY

stack of chocolate ganache bars with strawberries and bite taken out of one.

Vegan Strawberry Chocolate Ganache Bars

4.67 from 6 votes
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Creamy chocolate ganache studded with fresh strawberries on a no-bake brownie base.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

INGREDIENTS

BASE

  • 3 cups walnuts
  • ½ cup cacao powder
  • ¼ cup cacao nibs
  • ½ tsp sea salt
  • 12 medjool dates pitted

FILLING

  • 2 cups chilled canned coconut milk use only the thick part from top of can *see notes
  • 11.3 oz vegan-friendly chocolate
  • ½ tsp vanilla bean paste
  • ¼ tsp sea salt
  • 14.1 oz strawberries

INSTRUCTIONS

  • Line the bottom of an 8 x 8" springform pan with parchment paper.
  • Add the walnuts, cacao powder, cacao nibs and salt to your food processor and blend for a few minutes until the mixture forms a light crumb consistency.
  • Add the dates and blend for a few more minutes until the mixture begins to stick together to form a dough.
  • Press the brownie dough into the base of the pan and flatten it out using a spatula.
  • For the filling, add the coconut milk to a saucepan and bring to a gentle simmer on a medium heat.
  • Once simmering, remove the pan from the heat and add in the chocolate, vanilla and salt.
  • Whisk well until the mixture is smooth and creamy and forms a ganache.
  • Wash and dry the strawberries and cut off the tops.
  • Arrange the strawberries on top of the brownie base, then pour the chocolate ganache mixture over them.
  • Gently tap the pan on your work surface to knock out any air bubbles.
  • Transfer the pan to the fridge and chill for at least 4 hours until set.
  • Once set, carefully cut around the inside of the pan with a knife to make sure the cake isn't sticking to the sides.
  • Remove the cake from the pan and cut into 12 small or 9 medium servings.
  • This cake will store for up to 2 days in an airtight container in your fridge.

RECIPE NOTES

* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

NUTRITION

Calories: 500kcal | Carbohydrates: 44g | Protein: 9g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 485mg | Fiber: 8g | Sugar: 31g | Vitamin A: 46IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 5mg
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8 thoughts on "Strawberry Chocolate Ganache Bars"

  1. It maybe an idea to mention at the beginning of the recipe, method and discription that to only use the top cream part of the tin of coconut cream after taking out of fridge rather than a ‘tip’ at the very end of the method. I used both tins including the liquid, so of course did not set, I put in freezer and it is fantastic ice-cream, like a far better/healthier Ben and Jerry’s cookie chocolate ice cream. Sitting out side enjoying the Irish sun.

    1. Hi Veronica,

      Noted! Thank you for your feedback, I’m glad it still made a tasty ice cream, and we do have to enjoy that Irish sun when it shows up 🙂

  2. 5 stars
    Hi Christina!
    These look amazing and I’m dying to try them 😀
    I was wondering if the coconut cream can be substituted by another vegetal cream (almond, rice, oat), since I’m trying to avoid coconut at the moment.
    Thank you so much!

    1. Hi Coleen,

      So happy to hear that you love the recipe! I tend not to freeze them. Due to the high water content of the fresh strawberries they will form ice crystals when frozen which will melt to water once thawed and their texture can become a bit mushy. But if you don’t mind that, other than that they will freeze perfectly.

  3. Question, is there an alternative to the vanilla bean paste that would work in this recipe? They look amazing!

    1. Thanks so much! Yes you could use half of a vanilla pod, just cut it in half and scrape the seeds. Then add both the seeds and the pod to the coconut milk before brining to a simmer, then remove the pod before adding the chocolate.

      You could also use 1 teaspoon of vanilla extract in it’s place