Strawberry Chocolate Coconut Dream Bars

Name: Strawberry Chocolate Coconut Dream Bars
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 16 servings
Ingredients: 100g All Purpose Flour; 20g Cocoa Powder; 70g Sugar; 1tsp Baking Powder; 0.5tsp Baking Soda; 100g Vegan Yoghurt; 50ml Soy Milk; 1tsp Apple Cider Vinegar; 400g Strawberries; 50g Sugar; 50ml Water; 0.5package Agar; 400ml Soy Milk; 1package Vanilla Pudding Powder; 50g Sugar; 200ml Vegan Whipped Cream; 100g Shredded Coconut; 300g Soft Chocolate Ganache

These Strawberry Chocolate Coconut Dream Bars are a full-on layered dessert: a soft cocoa base, a bright strawberry jelly layer, a creamy vanilla-coconut top, and a silky chocolate ganache finish. They slice into clean, gorgeous bars once chilled overnight — perfect for celebrations, potlucks, or when you want something that looks fancy without complicated techniques.

Total Time

95 min

Difficulty

Servings

16 servings

Categories: Bars & Brownies Desserts

Allergens: Gluten Soy

Chocolate Base Instructions

Preheat the oven to 180°C. Grease a 20 × 30cm high-sided baking dish (at least 5cm high) and dust with flour, or line with parchment paper.
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and baking soda.
Add the vegan yoghurt and soy milk and mix just until smooth (don’t overmix).
Add the apple cider vinegar and mix again briefly.
Pour into the pan, smooth the top, and bake for 20–25 minutes.
Check with a toothpick — if it comes out clean, the base is done. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Once cooled, place the cake back into a clean high-sided baking dish or an adjustable cake ring/mold for layering.

Strawberry Jelly Layer Instructions

Add strawberries and sugar to a saucepan. Cover and cook over medium heat until the berries are soft and have released their juice.
Let the mixture cool until just warm. Blend the strawberries with their juice until smooth.
Return to the saucepan, add the water, then add the agar. Cook according to your agar package instructions, stirring constantly.
Let cool for 5 minutes, stirring occasionally, so it starts to thicken slightly.
Pour over the cooled chocolate base and refrigerate for about 30 minutes, until set to a jelly.

Vanilla Coconut Cream Layer Instructions

Add 300ml soy milk to a saucepan. In a bowl, whisk the remaining 100ml soy milk with the vanilla pudding powder and sugar until smooth.
Bring the milk in the saucepan to a gentle simmer, then whisk in the pudding mixture. Cook (stirring) until thickened, following your pudding package instructions.
Let the pudding cool for a few minutes, stirring often so it doesn’t form a skin.
When it’s warm (not hot), stir in the vegan whipped cream (don’t whip it) and shredded coconut.
Pour the cream over the set strawberry jelly layer and refrigerate for at least 2 hours.

Topping Instructions

Prepare the soft chocolate ganache according to its recipe, then pour it over the chilled coconut cream layer and smooth the top.
Refrigerate overnight for the cleanest slices.
Optional: decorate with extra coconut or strawberries before serving.

Serving and Storage Instructions

Slice into bars and serve cold (or let sit 5–10 minutes at room temperature for a softer bite).
Store in an airtight container in the fridge for up to 5 days.

Notes

Use a high-sided pan or an adjustable mold/ring — it makes clean layers and easy removal.
Let each layer cool/set properly before adding the next, otherwise layers can mix.
Agar strength varies by brand. If your jelly sets too firm/soft, adjust agar next time (start with your package guidance).
Chilling overnight is worth it — the bars slice cleaner and the flavors settle beautifully.
If the base domes slightly, trim it flat before layering for the neatest bars.