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Chocolate Strawberry Shortbread
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5 from 1 vote

Chocolate Strawberry Shortbread Bars

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Vegan
Servings: 16
Calories: 202kcal



  • In a bowl, over a double boiler, melt the chocolate chips along with the coffee and 1/4 cup of the coconut oil
  • When the chocolate is nice and smooth, remove the bowl and add 1/2 cup of sugar and 1/2 tsp of vanilla extract. Mix.
  • Add 1 cup of flour to the mixture and mix thoroughly. The dough should come together. If it's too crumbly, add a few sprinkles of water until it holds together.
  • Lightly grease a 9-inch or 8-inch square baking pan.
  • Place the dough in the center and, using your fingers, press out the dough into an even layer, going all the way to the corners.
  • Set aside.
  • In another bowl, mix the remaining coconut oil with the remaining powdered sugar and 1 tsp of vanilla extract.
  • Add the remaining 1 cup of flour and mix thoroughly. Again, add a few sprinkles of water if the dough is too crumbly. You want it to just hold together.
  • Put pieces of the dough on top of the layer of chocolate dough and again press into an even layer using your fingertips.
  • Bake the shortbread in a 300-degree oven for 30 minutes.
  • Remove the shortbread, spoon over the strawberry preserves and spread in an even layer, then return the pan to the oven and cook for another 15 minutes.
  • Remove to a rack and using a sharp knife, score the shortbread to make bars. I make three scores horizontally and three vertically to make 16 bars. You can make them bigger or smaller.
  • Cool the shortbread thoroughly on the rack, and when it's cool, use the knife to separate into squares.
  • Enjoy!


Calories: 202kcal | Protein: 2.1g | Fiber: 0.7g