Desserts/ Vegan

Strawberries & Cream Chocolate Chaga Bars

Strawberries & Cream Chocolate Chaga Bars

Oh my goodness. These Strawberries & Cream Chocolate Chaga Bars are INSANE, yall. We’ve already been eating a few daily each of us, they are definitely going to be done soon. Vegan, gluten-free, and made with chaga mushroom powder, which is said to be an antioxidant-rich holistic remedy used for centuries for cancer prevention, immunity, and overall health. (But I just added it in because why not?)

The blend of crunchy freeze-dried strawberries and smooth n’ creamy coconut frosting is a melt-in-your-mouth extravaganza. You’ll just have to make them yourself to see. 😉

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Strawberries & Cream Chocolate Chaga Bars

  • Author: RD-Licious


These delicious vegan strawberries & cream chocolate bars contain chaga mushroom powder – a medicinal mushroom that’s been used for centuries for holistic medicine. These mushrooms are said to contain antioxidants, help to prevent tumor growth, and prevent inflammation.  A delicious & fun treat with potential added benefits!



For the Bars

  • 1/2 cup raw almonds
  • 1 cup raw walnuts
  • 1/2 tsp instant coffee (optional)
  • 1/4 cup unsweetened chocolate bar (cacao 90%)
  • 3 TBSP raw cacao powder or unsweetened cocoa powder
  • 2 tsp chaga mushroom powder
  • 1 cup dates (~78 medjool dates)
  • 1 1/4 tsp pure vanilla extract
  • dash of sea salt
  • dash of cinnamon
  • 5 TBSP freeze-dried strawberries

For the Coconut Frosting

  • 34 TBSP coconut butter, softened
  • 1 TBSP coconut oil, melted
  • 1/2 TBSP maple syrup


Line a baking dish with parchment paper and set aside.

In a food processor, add almonds, walnuts, and instant coffee (if using), chaga powder, cacao powder, dark chocolate, sea salt. Blend until well chopped but avoid overmixing.

Next, add dates to food processor and continue to pulse until well blended and a dough starts to come together.

Transfer mixture to a bowl, and fold in 1/2 of the freeze-dried strawberries, crushed (save the other half).

Press mixture into the baking pan, until ~1/2 in thick dough is flattened out and even.

Crush remaining strawberries and sprinkle over top. Cover and place in fridge for at least one hour to harden.

While setting in fridge, start to prepare the coconut butter frosting.

Soften coconut butter in a small bowl in the microwave for up to 1 minute. In a separate small bowl, melt coconut oil in microwave, then add to coconut butter and stir. Add maple syrup, and continue to stir. Set aside.

Cut set mixture into desired-size bars, then drizzle with coconut frosting.


These bars are the most heavenly dessert or afternoon snack. I added coffee to mine to give them an extra little energy boost!

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