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Strawberry Chocolate Squares

A decadent healthier treat.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Dessert
Servings 8 squares



  • 1 cup granola homemade or store bought
  • 2 tsp coconut oil
  • 1 bar dark chocolate chopped
  • 1 tsp coconut oil

Almond Butter Caramel

  • 1/3 cup almond butter
  • 1 tsp coconut flour
  • 1 tsp coconut oil
  • 1 date pitted
  • 2 tbsp maple syrup
  • 1-2 tbsp non dairy milk



  • Line a loaf pan with parchment paper and set aside.
  • Combine granola and coconut oil in food processor and pulse until a crust forms (about 5 minutes).
  • Scrape the crust out of the processor and mold in to a loaf pan. Set in freezer for 15 minutes.

Almond Butter Caramel

  • Combine almond butter, coconut flour, coconut oil, maple syrup, date, and almond milk in to a high powered blender. If the mixture is too thick, add more milk to thin it out.
  • Take the loaf pan out of the freezer and spread the almond butter caramel over the crust, pressing down in one even layer. Pop back in freezer for another 15 minutes.

Chocolate Coating

  • Melt the dark chocolate bar and coconut oil in a saucepan over low heat,
  • Pour the mixture over the caramel layer.
  • Place the sliced strawberries on top of the chocolate and place back in freezer to freeze completely. (About 20 minutes)
  • Once frozen, pull on both sides of the parchment paper to release from the loaf pan. Cut in to squares, and store in the fridge.