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Holist
12
20 minutes
4 hours
Dessert
There’s something about strawberries and cream that just screams summer. These bars bring all the nostalgia but with a nourishing twist. They're made with creamy coconut, soaked cashews, and a generous scoop of Chief Vanilla Whey Protein for that naturally sweet flavour, and nutrient dense serve of protein.
Whey protein helps keep you fuller for longer, balances blood sugar, and supports muscle recovery. With every bite, you’re getting a boost of energy, satiety, and skin-loving nourishment.
Keep a batch stashed in the freezer—perfect as a refreshing snack or a wholesome dessert as the days get warmer.
300 g frozen organic strawberries
1tbsp Freeze-dried cranberry, raspberry or strawberry powder (mixed into ‘white chocolate’)
In a blender or food processor, combine coconut cream, soaked cashews, sea salt, whey protein and 300 g frozen strawberries. Blend until perfectly smooth and creamy. Set aside.
Rough-chop the second 300 g frozen strawberries in a blender until small pieces form. Scoop out half of these chunks and fold them through the creamy base. Blend the remaining half again until super smooth and jammy (add a splash of water if needed).
Spoon a little of the jammy strawberry puree into each ice-cream mould. Fill with the creamy mixture. Finish with another drizzle of the jammy puree on top to create a swirl. Insert sticks and freeze at least 4 hours or until completely firm.
Gently melt cacao butter and coconut butter together. Whisk in maple syrup and salt until smooth. Dip or drizzle bars for a naturally sweet hard shell coating.
Stir freeze-dried berry powder into some coating for a blush-pink drizzle, or dust powder on as the shell sets.
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