My healthier take on viral Dubai Chocolate, matcha dipped strawberries and a delicious lemon slice, all no bake wholesome treats set and ready to go in my @decoraustralia TellFresh Containers for Mother’s Day celebrations… but honestly any day, because they’re all a celebration aren’t they?
I’m a big prep in advance, make life easy, and enjoy the day, kinda person, so these creating and storing treats like these in our Decor Tellfresh Containers is a no brainer for me, especially on a day whilst celebrating the mums in my life, and me too, of course.
Decor Tellfresh are simple to store in the fridge, pantry and container cupboard, marked with graduated measurements for ease in prep, and kid friendly, because let’s face it you’re thinking about this with your containers when your small folk are tall enough to help themselves to the fridge!
Find the Decor Tellfresh range in @colessupermarkets #DecorDesignedForLife
*This is a partnered post with Decor Australia. All thoughts and opinions expressed are the author’s own.
HEALTHIER DUBAI CHOCOLATE BARK
Makes 1x 30x20cm slab, to serve 30
Gluten free : Dairy Free : Vegetarian : Vegan (opt)
300g medjool dates, seeds removed
1 1/2 cups shredded, unsweetened coconut
1/3 cup pistachio butter
1/3 cup tahini
1 tbsp maple syrup
320g dark chocolate
1 tsp coconut oil
1/4 cup chopped pistachios
Line a large freezer proof container or baking tray with greaseproof paper. Open up each date and press out flat onto the paper, slightly overlapping the dates, so they hold and ‘glue’ to each other to form the base of this slice. Heat a large frypan on medium heat and add the shredded coconut and cook until lightly golden, tossing throughout. It will cook quickly so don’t turn away from it or it may burn. Turn heat down to low then stir through the pistachio butter, tahini and maple syrup. Once these ingredients have come together spread them over the dates. Melt the dark chocolate with coconut oil and pour over the top of the coconut nut butter layer. Finish by sprinkling pistachios over the top. Place in freezer to set for 2-3 hours. Slice and enjoy. Store in the fridge or freezer.
MATCHA DIPPED CHOCOLATE STRAWBERRIES
3/4 cup (100g) good quality white chocolate
2 tsp high grade matcha powder
300g strawberries
Opt: shredded coconut
Melt the white chocolate in a heat proof bowl over a saucepan of gently simmering water. Remove from heat and stir through matcha. Wash and dry the strawberries well, then dip into matcha white chocolate 1-2 times. Sprinkle with shredded coconut if desired or other flourishes as you wish. Lay onto a lined tray and set in fridge for 3-4 hours.
NO BAKE LEMON SLICE RECIPE – Is adapted from my friend, Jade, at PANACEAS PANTRY. It’s a beautiful recipe and you should absolutely try it and lots of her others too! Find the recipe here.
