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No Bake Strawberry Bars – Healthy Summer Snack!

These wholesome strawberry bars are filled with the healthiest ingredients: fresh summer strawberries, hearty oats, & no refined sugars or artificial flavors.

They are perfect for a light summer snack!

NO BAKE STRAWBERRY BARS sugar-free / egg-free / soy-free / gluten-free / dairy-free. Continue reading---> https://chocolatecoveredkatie.com/2015/06/18/no-bake-strawberry-bars/

It is entirely too hot to run right now.

Not a single day goes by that I’m not happy I no longer force myself to exercise.

Each morning for the past two weeks upon waking up, I’ve looked at the weather report on my phone and have decided it is too hot for running. Instead, I choose to stay under the covers.

No Bake Strawberry Bars: sugar-free / egg-free / soy-free / gluten-free / dairy-free. Continue reading---> https://chocolatecoveredkatie.com/2015/06/18/no-bake-strawberry-bars/

NO BAKE STRAWBERRY BARS sugar-free / egg-free / soy-free / gluten-free / dairy-free. Continue reading: https://chocolatecoveredkatie.com/2015/06/18/no-bake-strawberry-bars/

Except not really covers.

It is also too hot for covers.

strawberry oat bars

It is also too hot for ovens.

And it is also too hot for stoves.

And it is also too hot for laundry and vacuuming and dishes and paying bills…

ba

(Sorry, I got carried away.)

Weather like this is exactly why no-bake snacks were invented. Armed with a pint of ripe strawberries, I pulled out the food processor and whipped up these simple strawberry bars.

strawberry bars

Without breaking a sweat.

No Bake Strawberry Bars

(Makes 6-8 – Recipe can be doubled)

Inspired by Whole Living Magazine and adapted from Oatmeal Raisin Cookie Larabars

  • 3/4 cup pitted dates or dried apricots (120g)
  • 2 tbsp rolled oats (14g)
  • 2 tbsp raw walnuts or almonds (17g)
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/2 cup mashed berries OR 1/4 cup jam (60g)
  • 1/4 cup thinly sliced strawberries

(If using the apricots, you may wish to add a pinch stevia or 1 tbsp maple syrup to the food processor, since dates are sweeter than apricots.) Strawberry Bars Recipe: In a high-quality food processor, process the first 5 ingredients until a sticky dough forms.  (You can try using a blender or Vitamix, but the results may be too sticky.) Line a 9×5 loaf pan with parchment paper, scoop the dough onto the paper, and use another sheet of parchment to smush down evenly into the bottom of the pan. Peel off the second sheet of parchment, then invert the loaf pan onto a plate so the base falls onto the plate. Spread the mashed berries on top of the base, then cover with a layer of sliced berries. You can also add mini chocolate chips if you wish. Use a sharp knife to cut into bars, and store leftover bars in the refrigerator. (The base can be kept at room temperature if you’d prefer to make it up the night before serving.)

View Strawberry Bars Nutrition Facts

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Published on June 18, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Vivian says

    We made these and they were delicious. First, after putting the dough into the pan (which you lined with parchment paper), press it down REALLY HARD using a piece of wax paper. Be sure to get into the corners. You can even put your rubber spatula on top of the paper to press down more evenly. Second, after mashing the strawberries, we drained out the juice (and drank it!) before putting it onto the dough. The dough stuck together very well. I actually just lifted the parchment paper out of the pan and set it on my counter, not flipping it over. We ate half tonight and will eat the other half tomorrow but I suspect the cookie base will be moister due to the berries sitting on top of it all night in the frig. Very quick to make and tasty, too.

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