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Chocolate Covered Strawberry Fudge Bars

Chocolate Covered Strawberry Fudge Bars: https://chocolatecoveredkatie.com/2014/07/10/chocolate-covered-strawberry-fudge-bars/

I love easy recipes.

This shouldn’t come as a surprise to anyone familiar with the blog. There’s an entire page devoted to this type of recipe: Over 100 healthy dessert recipes that can be made in 5 minutes or less.

So these chocolate strawberry bars are perfect for me: Just a few ingredients, and the recipe can be made in—you guessed it!—under 5 minutes.

chocolate strawberry fudge

They kind of remind me of Strawberry Klondike Bars… just more like fudge in the middle than ice cream.

(This also points out to me the fact that I currently have no Klondike recipe on my website. How can this be?! Must change soon! But I digress…)

Chocolate Strawberry Fudge Bars

Chocolate Covered Strawberry Fudge Bars

  • 1/2 cup melted coconut butter
  • 1 1/4 cup sliced strawberries (160g)
  • just under 1/8 tsp salt
  • 1/4 tsp cinnamon, optional
  • 1 tbsp agave or pure maple syrup
  • chocolate coating (see recipe instructions)

First blend just the berries in a blender or food processor until smooth. Add the salt, cinnamon, coconut butter, and sweetener, and blend again until smooth.  Smooth into a plastic container, and freeze until firm. Cut into bars or bites, and return to the freezer. (You can even insert popsicle sticks if desired.) You can either eat these bars plain OR cover them in melted chocolate chips or the following chocolate coating: Mix together equal parts cocoa powder, virgin coconut oil, and pure maple syrup until a thin sauce forms. Dip in the strawberry fudge, then immediately set back in the freezer to harden. Leftovers should be stored in the freezer for up to two weeks.

Click for: Chocolate Strawberry Fudge Bars Nutrition Facts

chocolate strawberry fudge

Side Note:

I’m working on a personal post I’ve been thinking about publishing for a while now… some of you can probably already guess the topic.

Hopefully it will be up next! If you’re only interested in reading recipes, please rest assured they aren’t going anywhere. I’m also starting to plan the recipe theme weeks! So if you have any particular theme weeks you’d like to see, feel free to leave requests in the comments.

Link of the Day:  Mexican Chocolate No-Bake Cookies

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Published on July 10, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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83 Comments

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  1. Jules @ WolfItDown says

    These look fantastic Katie! I love simple treats that can be whipped up in minutes ^ ^ Especially when dipped in chocolate! Intrigued by the more personal post, and looking forward to reading 🙂 Wishing you a lovely Thursday 🙂 x

  2. Erika says

    It’s early, but did I miss the step where you mix in the coconut butter? I’m assuming it’s right after you blend the berries and add the other ingredients, but wasn’t sure. Looks yummy!

  3. Kathryn says

    This looks so good, but what do you do with the coconut butter? It has no place in the instructions. I’m guessing it goes in with the strawberries…

  4. Molly says

    Hi Katie, do you usually make your own coconut butter or buy it? I’ve looked for it at a few places, including Trader Joe’s, but I’ve only found coconut oil. Do you have any suggestions for where to find inexpensive coconut butter or a recipe for how to make it? Thanks!
    Molly

    • Kinzie says

      I know you asked Katie, but the only one I’ve seen to buy is Artisana Coconut Butter. Vitacost sells the 16 oz jar for $10.79. I bet fancier stores like Whole Foods or Trader Joe’s would carry it, too. (And Amazon carries MaraNatha and Nutiva varieties as well.)

      I tried to make it once with raw coconut flakes, but it didn’t turn into anything resembling butter. I used a high powered blender – maybe a food processor would work better.

    • Amber says

      Hey Molly!
      It’s super easy. If you have a food processor or a blender just take a bag of unsweetened coconut flakes or shreds, empty the bag or half the bag (depending on how much you want) of unsweetened coconut into the blender or food processor turn on said machine and it will whip the coconut into a beautiful yummy butter! If you want you can scrape down the sides of the blender or food processor periodically.

    • Deborah says

      I found some last week at Wegman’s in Rochester, N.Y. in the natural food section (Nutiva Coconut Manna). I wouldn’t call it inexpensive, though! It was $7.49 for 15 ounces. I used it to make some Light Summer Berry Yogurt Pies for our 4th of July picnic!

  5. Christi says

    This looks great! I might try this with the black raspberries I just picked from our yard, but I’m wondering if the seeds might too much.

  6. Jeannie says

    Once again you’ve made something that makes me want to leave my desk and head to the grocery store, immediately! FYI, I do enjoy your personal posts as much as your recipes; it’s always good to see the personality and story behind the work you do here.

    P.S. For a copycat Klondike recipe, might I recommend that you replicate the mint version? Or even better, the “Reese’s” Peanut Butter Klondike?

  7. Polina says

    Looks so fresh and delicious! I want to steal some:) And as for me – I do like the way you writing and that sometimes you post not only recipes – for me it’s more about the person behind the scene and I’m glad to meet this person.

  8. Rachel Gilmore says

    These look amazing! I have it on my to-do list to browse your recipes and make some this weekend 🙂 especially after my sweet tooth this week! I would love to read your post! It’s always nice to “know” the people you follow a bit ya know?

  9. Emma says

    Noooooooo! Please, please go back to having the entire post included in the email! My “filter” at work blocks any “social-media-related sites” (I teach high school) and it keeps the full pages from popping up whenever you click on the title of the link. Drives me nuts– please, please, pretty pretty PLEASE !!!!

    • Cck says

      Wish granted. It was fixed almost immediately after I got this morning’s email. I had changed some settings the day before but never intended for the emails to have been changed.

  10. Shonalika says

    I just put up a ridiculously simple recipe and felt a bit silly doing it – until I remembered that on a regular day I’m far more likely to try simple recipes by other bloggers than complicated ones. Such as these. They look so cute and simple and utterly delectable. Its only the dipping part I’d struggle with xP

  11. Filmibuff says

    Can’t wait to try this over the weekend. I have a whole bottle of Artisana coconut butter and a basket of strawberries sitting around. This sounds and looks delicious.

    • Anna says

      I believe you will need to leave them in the fridge or freezer as the coconut butter will melt when left out

  12. Iselin Amanda says

    Your blog is beautiful, Katie! I look forward to read your personal post. I would also LOVE it if you had a ‘raw’ week, where you only shared with us raw recipes 🙂

  13. Candice says

    I have some Earth Balance coconut oil peanut butter that I think would be yummy for this. Could I use that instead of coconut butter and would the measurement be the same?

  14. Gee says

    Always looking forward reading your personal posts, they are so nice to read! Is it somehow linked to the light re-styling your blog has recently undergone? If I can be honest I liked the old one better (reading the newest post in the homepage > having to click to go to an other one), but I guess it is to “maximise” you pageview, so if it will allow you to profit a bit more from your hard work, I’m honestly not gonna complain! 🙂 Thanks for the recipe btw, also because easy recipes -> less dishes to wash afterwards 😛

  15. Heather says

    Not to be a party pooper, but I actually don’t like the taste of coconut… is there something I can sub in the place of the coconut butter? These look really delicious and I’d love to try them bur I don’t know enough about the consistency/behavior of coconut butter in a recipe to figure out how to sub it myself.

    • EVA says

      Don’t worry, I’ve been pooping parties (and my own) because of my hate for coconut! I always want to buy a vegan cheesecake, but alas….the tastebuds always win.

    • Anna says

      Maybe a nut butter like cashew butter? Since cashew butter doesn’t solidify when cold, I would add a bit of coconut oil as well. If you don’t like the taste of coconut, you can get the neutral tasting coconut oil.

  16. EVA says

    This is MUCH more innovative, so screw the Klondike! I don’t even think I’d coat it in chocolate; the straight-up strawberry sounds so refreshing even in these colder than usual summer days we’ve got going on.

    I’m super pumped for this “theme week” business! I’m down for any theme, but I’m secretly hoping for a “remake” week, such as recreating candy bars and such.

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