Strawberry Chocolate Bars
Learn how to make Strawberry Chocolate Bars with just 2 ingredients! Never buy organic chocolate bars again when you can easily make your own at home!
If you love homemade candy as much as I do, be sure to check out some of my other favorites like Homemade Crunch Bars, Salted Almond Dark Chocolate Bars, Homemade Marshmallows Without Eggs, Pumpkin Chocolate Bars or Homemade Cherry Marshmallows.
A Quick Look At The Recipe
- Recipe Name: Strawberry Chocolate Bars
- Ready In: 45 minutes
- Makes: 4 chocolate bars
- Main Ingredients: dark chocolate, freeze dried strawberries
- Flavor Profile: rich chocolate with sweet bursts of strawberry
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: better than store bought chocolate bars
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Why You’ll Love This Recipe
- 2 Ingredients: These homemade chocolate bars have just 2 organic ingredients. Organic dark chocolate and freeze dried strawberries are all you need.
- Organic: Unlike store bought versions of strawberry chocolate bars, this homemade candy is made with mindful organic ingredients. Indulge and enjoy knowing you’re eating quality organic ingredients.
- Easy AF: This recipe is easy AF. If you’re new to making chocolate, this a fun and easy recipe to start with.
- Gourmet at Home: Stop spending so much money on gourmet chocolate bars and make these organic chocolate bars instead. While most gourmet organic chocolate bars can be expensive, around $5 or more per bar, you can make your own at home for half the price!
I prefer making homemade candy, because I can use organic ingredients that I trust. While many strawberry chocolate bars contain artificial flavors, soy or seed oils, these organic chocolate bars are made with 2 organic ingredients!
These homemade chocolate bars are quick and easy to make. You can make homemade chocolate bars in less time than it would take to run to the store to buy a treat! For more store bought treats made better, try out Vegan Dark Chocolate Mini Peanut Butter Cups, Sourdough Strawberry Pop Tarts, Homemade Chewy Chocolate Caramel Candy, Chocolate Peanut Butter Eggs With Bone Broth, or Caramel Lollipops.
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips for ease, so I don’t have to chop chocolate. I love using these because they have no stabilizers. If you’re using a dark chocolate bar, just be sure to chop it up evenly so it melts well.
- Freeze Dried Strawberries: I use organic freeze dried strawberries. If you want to use another freeze dried berry, try freeze dried raspberries or blackberries!
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
- Strawberry Pretzel: Add in crushed up pretzel pieces along with the freeze dried strawberries before adding in the chocolate. Sprinkle with flaky sea salt once chocolate has been poured.
- Strawberry Almond: Add in chopped roasted and salted almonds. Top with flaky sea salt after chocolate has been poured (optional).
- Strawberry Pistachio: Add in chopped roasted and salted pistachios. Top with flaky sea salt after chocolate has been poured (optional).
- Strawberry Crunch: Add in 1/2 cup of puffed quinoa into the chocolate and stir it up before filling molds.
- Raspberry: Use freeze dried raspberries in place of strawberries for homemade raspberry dark chocolate bars.
Baker’s Tips for Strawberry Chocolate Bars
- I use dark chocolate, but you can also use milk chocolate or white chocolate if you prefer.
- You can use freeze dried raspberries in place of freeze dried strawberries.
- If you want to temper the chocolate, check out my post How to Temper Chocolate For Candy Making. But, this part is totally optional.
- If you don’t temper the chocolate, you should store these homemade chocolate bars in the fridge.
- Feel free to add a little sprinkle of flaky sea salt if you like sweet and salty organic chocolate bars!
How to Make Strawberry Chocolate Bars
- Add the mini dark chocolate chips into a heatproof mixing bowl. If you want to temper the chocolate you can do that, but it’s totally optional. If not, you can melt using a double boiler or in 30 second intervals in the microwave, making sure to stir between each one to prevent burning.
- Add the freeze dried strawberries to a small bowl and mash them up a little bit with your hands. This way you get smaller pieces throughout the chocolate bars.
- Add silicone chocolate molds to a baking sheet, this will help move them easily without issues. Add a little bit of the freeze dried strawberries into the molds. This helps to ensure you’ll see bits of strawberries on top of the finished chocolate bars.
- Once the chocolate is melted (and/or tempered) add in the remaining strawberries to the chocolate.
- Stir to combine the strawberries in the chocolate completely.
- Transfer the chocolate to the molds and spread out evenly.
- Transfer the baking sheet to the freezer to set the chocolate. This will only take about 30 minutes. Remove the chocolate bars from the molds and enjoy!
Recipe FAQ’s
Yes, you can use milk chocolate or white chocolate if you prefer.
I wouldn't recommend using fresh strawberries as fresh strawberries contain moisture, which can cause chocolate to seize. And if you use fresh berries, it will shorten the shelf life of homemade chocolate bars as you'll need to eat within a day or so. Freeze-dried strawberries provide concentrated strawberry flavor without adding that moisture and make these last much longer! If you want fresh strawberries, you're honestly just better off dipping whole strawberries in melted chocolate and eating them that day.
Yes, you can replace the freeze dried strawberries with freeze dried raspberries. Both are delicious!
No, this part is optional. I usually never temper the chocolate unless I'm gifting these. If you don't temper the chocolate, you just may want to store in the fridge.
You can't make chocolate bars without a chocolate bar mold. But, you can make a chocolate strawberry bark by lining a baking sheet with parchment paper and spreading the chocolate mixture onto the parchment paper. Freeze and then break it into pieces. It won't be chocolate bars, it will be chocolate bark, but it will taste the same.
If you temper the chocolate, it’s best stored wrapped in foil in a cool dry place. If you don’t temper the chocolate, then I recommend storing in the fridge. You can also freeze these homemade chocolate bars too!
These will last for 1 month in the fridge and up to 3 months in the freezer. While they mast last longer, they will taste best during this timeframe.
Chocolate can turn white when it blooms. This happens from temperature or moisture changes. It's completely safe to eat still!
How to Enjoy
- Enjoy on their own as a sweet treat!
- Add into chocolate chip cookies like my Eggless Chocolate Chip Cookies for a sweet strawberry chocolate chip cookie flavor.
- Add onto a Valentine’s Day Charcuterie Board.
- These make a wonderful Valentine's Day treat, add into a Homemade Valentine's Day Chocolate Box.
- Make a dessert platter with pieces of these, fresh strawberries, apples and Homemade Caramel Sauce with Bone Broth for dipping.
More Chocolate Dessert Recipes
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Strawberry Chocolate Bars
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Chocolate Bar Molds
- Half Sheet Pan
- Small Pot (optional)
- Chocolate Thermometer (optional)
Ingredients
- 340 grams mini dark chocolate chips
- 20 grams freeze dried strawberries
Instructions
- Add the mini dark chocolate chips into a heatproof mixing bowl. If you want to temper the chocolate you can do that, but it’s totally optional. If not, you can melt using a double boiler or in 30 second intervals in the microwave, making sure to stir between each one to prevent burning.
- Add the freeze dried strawberries to a small bowl and mash them up a little bit with your hands. This way you get smaller pieces throughout the chocolate bars.
- Add silicone chocolate molds to a baking sheet, this will help move them easily without issues. Add a little bit of the freeze dried strawberries into the molds. This helps to ensure you’ll see bits of strawberries on top of the finished chocolate bars.
- Once the chocolate is melted (and/or tempered) add in the remaining strawberries to the chocolate and stir to combine completely.
- Transfer the chocolate to the molds and spread out evenly.
- Transfer the baking sheet to the freezer to set the chocolate. This will only take about 30 minutes. Remove the chocolate bars from the molds and enjoy!
- Store in a cool, dry place or in the fridge.
Video
Notes
- I use dark chocolate, but you can also use milk chocolate or white chocolate if you prefer.
- You can use freeze dried raspberries in place of freeze dried strawberries.
- If you want to temper the chocolate, check out my post How to Temper Chocolate For Candy Making. But, this part is totally optional.
- If you don’t temper the chocolate, you should store these homemade chocolate bars in the fridge.
- Feel free to add a little sprinkle of flaky sea salt if you like sweet and salty organic chocolate bars!
- High Altitude — Follow the recipe as noted.
Nutrition
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I make these all the time, they’re so good, so easy and so much better than store bought!
What molds do you use to make the chocolate bars?
hi Sylvia! Here’s the link to the rose ones (these are so pretty!): https://amzn.to/4t9HLde and here’s the link to the classic ones: https://amzn.to/3NXQ8sb