Recipe: Strawberry Pink Chocolate

Recipe raw vegan Strawberry White Chocolate

Melt-in-your-mouth Strawberry White and Pink Chocolate Perfection 

Whether you’ve got a sweet tooth yourself, want to wean your kids (or yourself) off regular chocolates or are looking for a cute DIY gift, these creamy, sweet treats are it! Full of wholesome goodness while being free of dairy and processed sugars, they tick all the boxes and look the part too! The shape is up to you, whether you prefer praline style or classic bars, and you can use a flat dish or tray if you don’t have silicone moulds.

This recipe is a variation of my white chocolate recipe, and another very delicious option is to add lemon like in my white lemon chocolates recipe. Enough of variations though, let’s move on to the recipe you came for.

Recipe: Strawberry Pink Chocolate (raw vegan)

Ingredients for 1 large chocolate bar or 30 small chocolate pralines:

4 TBSP freeze-dried strawberries, crushed

1 cup raw cacao butter, melted (150g)

1/2 cup cashew nut butter or 3/4 cup natural cashews (125g)

6 TBSP rice syrup (90ml)

1 tsp vanilla extract

1 pinch of sea salt


Crush up the strawberries with a mortar and pestle or your bare hands, leave some larger chunks.

Sprinkle the crushed strawberries into your mould(s), set aside in the freezer – this will help your chocolate to set more quickly.

Melt the cacao butter in  a double boiler hot water bath.

While waiting, blend the cashews if you’re making your own nut butter.

Whisk together with melted cacao butter and all other ingredients.

Pour the mixture into your moulds, up to the inner brim.

Place in the freezer to set – a fridge is fine too; the process will just take a bit longer.

Once solid, remove from moulds, store refrigerated in an airtight container for up to 1 month.

That’s it! You can modify the recipe and use other freeze-dried fruit, such as mango, raspberries or blueberries, or also spices.


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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