A crumbly shortbread crust, with a layer of chocolate ganache, homemade strawberry compote topped with a white and dark chocolate swirl.
I’ve been enjoying making different flavoured bars recently (including my Biscoff Millionaire Bars) and I created this brand new layered bar with a shortbread / biscuit base, a rich chocolate ganache layer in contrast to a sweet and chewy strawberry compote, topped with white chocolate. It’s summer in one bite!
The shortbread is extremely basic- it’s basically sugar, vanilla and flour mixed with cold butter. It’s that simple! You can either mix it with an electric mixer but by hand is perfect, that’s the way I do it! It’s light, buttery, crumbly with a scrumptious flavour!
Secondly, you want a silky smooth chocolate ganache sauce. Chocolate ganache is super simple and only requires 2 ingredients- chocolate and a dairy-free cream! I love using coconut cream, but you can use literally any dairy-free cream including single or double.
To finish off the bars, you’ll want to top them off with white and dark chocolate. I use Sainsburys own Dairy-free White Chocolate and a 70% dark chocolate to create the swirl / feathered effect. It’s really simple but effective!
Looking for more fruity desserts? Look no further than my cheesecakes:
Baked Raspberry Cheesecake Bars
Baked Blueberry Cheesecake Bars
No-Bake Raspberry Ripple Cheesecake Bars
White Chocolate + Cherry Cheesecake
Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
Preparation: 20 minutes
Baking time: 30 minutes
Chilling time: 2-4 hours
Ingredients for the crust
- 150g of plain flour
- 30g of caster sugar
- 20g of light brown sugar
- 100g of dairy-free butter/margarine
- 1 teaspoon of vanilla extract
Ingredients for the chocolate ganache
- 240g of coconut cream (see notes*)
- 250g of dairy-free dark chocolate
Ingredients for the strawberry compote
- 200g of fresh / frozen strawberries
- 60g of caster sugar
- 3 teaspoons of corn flour
Ingredients for the white chocolate topping
- 150g of dairy-free white chocolate (I use Sainsburys own Free From White Chocolate)
- 40g of dairy-free dark chocolate
Method (biscuit base)
1. Preheat oven to 180 degrees c fan, and line a 6×8 inch baking tin with greaseproof paper.
2. In a medium mixing bowl, sift in the flour and sugars. Add in the butter and vanilla extract, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.
3. Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.
4. Pop into the oven and bake for 25-30 minutes or until golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.
Leave the shortbread in the tin as we’ll be pouring over the ganache.
Method (chocolate ganache)
1. Place the dairy-free cream into a saucepan. Gently heat until it comes to a light simmer then turn off the heat.
2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
3. Spread the ganache over the top of the crust. Place immediately into the fridge / freezer to set the ganache.
Method (strawberry compote)
1. Place the strawberries into a medium-sized saucepan and sprinkle over the sugar and cornflour.
2. Place ontop onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. You may need to add in a splash of water.
It will start to turn thick. Once thick, remove from the heat and allow it to cool slightly. As it cools, it will thicken up even more and turn into a jellied sauce so you want to use it quite quickly. Spread over the chocolate ganache filling and level off with an off set spatula.
Method (white & dark chocolate swirl)
1. Fill a small saucepan 3/4 full with water, and place a heat proof bowl on top creating a bain-marie, place onto the hob over low/ medium heat. Add the white chocolate into the bowl and allow to melt. Once melted, remove the bowl from the heat and repeat for the dark chocolate.
2. Pour the melted white chocolate over the set strawberry compote, and tilt the pan to evenly coat. Try to get it as smooth as possible. Tap the tin on the work top a few times to flatten the chocolate and to remove any unwanted air bubbles.
2. Add the melted dark chocolate into a piping bag, snip off the tip and pipe horizontal stripes of the melted dark chocolate across the surface, then feather using a skewer by dragging it up and down the surface of the chocolate, perpendicular to the lines that you just piped. This creates the feather effect.
3. Place into the fridge for 30 minutes to set the chocolate.
Remove from the pan by using the grease proof paper, cut into slices using a sharp knife, wiping the knife clean between each cut.
Tip: Heat a sharp knife in water. This will help cut through the bars without cracking the chocolate.
Keep these bars in a sealed container in the fridge. Best enjoyed within 3-5 of making.
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