This easy, no-bake strawberry cake gets its perfectly pink color without the use of artificial coloring! Topped with high protein, low carb white chocolate frosting, this healthy dessert makes one sweet treat.
Strawberries not only provide these no-bake bars with their perfectly pink color, but also vitamin C, potassium, and antioxidants.Topped with a high protein, low carb white chocolate frosting, these treats are ready for a healthy holiday!
Valentine’s day (and pretty much all holidays for that matter) are filled with good food and (in my opinion) better desserts. And defining color schemes!
So, for Valentine’s day, I challenged myself to come up with a holiday themed/color schemed dessert, but without using any artificial coloring.
Chocolate covered strawberries are a staple for this holiday, so why not turn them into easy, no-bake bars.
Using beautifully vibrant red strawberries and combining them with the white colored “flours” and cream colored cashews, you end up with the perfect Valentine’s pink! And because these treats are no-bake,the color doesn’t become distorted due to heat. Not to mention, the strawberries provide a good doseof vitamin C, potassium, and antioxidants.
And let’s not forget about the frosting! It is creamy just like the kind you’d buy in a store, or make at home if you’re fancy like that ;), but this frosting is packed with protein and has half the amount sugar. So, for all those times you wanted to eat frosting straight off the spoon, well now is your chance!
But really, try to save some for the strawberry bars because the two together is hard to beat!
Besides strawberry bars and spoons, what else goes good with white chocolate frosting? Let me know!
Yields 8 squares
Vegan; Gluten Free; High Protein; Egg Free
40 minPrep Time
40 minTotal Time
- 1/2 cup water
- 1/2 cup (80 g) unsalted cashews
- 1 1/2 cups strawberries (fresh or frozen will work, but defrost if using frozen)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1/2 cup soy protein powder (vanilla or unflavored)
- 3 Tbsp granulated sweetener of choice
- 2 Tbsp cornstarch
- 3/4 cup (125 g) firm tofu (regular or light)
- 1/4 cup vanilla protein powder (I used whey)
- 1/2 tsp cream of tartar
- 1/3 cup white chocolate chips, melted
- For the bars, heat the water until warm, but not boiling. Add the cashews and let sit for 10-15 min.
- If using frozen strawberries, let them defrost or warm them in the micowave for 30 sec.
- Pour the water, cashews, and strawberries (including any juice from the berries, if using defrosted ones) into a food processor or blender and blend until smooth.
- Transfer the mixture to a medium bowl. Stir in the lemon juice and vanilla extract.
- Add to the wet ingredients the flour, protein powder, sweetener, and cornstarch. Stir until wellcombined.
- Place bar mixture into a greased or lined 9X5 pan. Press mixture firmly into pan and place in the refrigerator for at least 1 hour.
- For the frosting, remove as much moisture as possible from the tofu (this can be done by placing it in a paper towel and putting some weight on top until the the excess moisture comes out).
- Place drained tofu in a large bowl. Add in the protein powder and cream of tartar. Beat or whisk until smooth and creamy.
- Melt the chips (in the microwave or a double boiler) until there are no more lumps. Add melted chips to the frosting mixture and stir to combine.
- After the bars have set, ice them away and enjoy your beautiful and healthy treat!