Mocha Strawberry Shortcake Bars
These vegan mocha strawberry shortcake bars combine bold espresso, juicy berries, and fluffy cake into handheld magic. Sweet, punchy, and portable.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tbsp espresso powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ cup coconut sugar
- ¼ tsp salt
- ½ cup vegan butter cold and cubed
- ¾ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups strawberries chopped
- 2 tbsp maple syrup
- ½ cup dark chocolate chips vegan
Instructions
- Preheat oven to 350°F and grease your baking pan.
- In a large bowl, whisk flour, espresso powder, cocoa, sugar, baking powder, and salt.
- Cut in the vegan butter until crumbly—channel your inner pastry chef.
- Stir in milk and vanilla to form a thick batter.
- Gently fold in strawberries and chocolate chips.
- Spread batter evenly into the pan, smoothing the top.
- Bake for 25 minutes or until a toothpick comes out clean-ish (we want gooey chocolate, not raw regret).
- Cool completely on a rack before slicing into bars.
- Drizzle extra melted chocolate if you're feeling indulgent—or rebellious.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Calcium: 6%
- Vitamin C: 9%
- Magnesium: 7%
- Folate: 5%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use frozen strawberries if you're off-season but still feeling fruity.
- Add crushed almonds on top before baking for extra crunch.
- Want drama? Sprinkle flaky salt over the melted chocolate.
- Refrigerate for a firmer texture—if you can wait.
- Serve with vegan ice cream for the full mic-drop dessert moment.