This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!
Add chocolate biscuits and butter to bowl.
Blitz – 10 seconds/Speed 7.
Pour and press into a lined or silicon slice pan.
Place in fridge to set.
Wash bowl.
Add strawberries.
Blitz – 5 seconds/Speed 5. Scrape down.
Add water, sugar, gelatine and vanilla.
Cook 5 minutes/50 degrees/Speed 2.
Pour into slice pan over the biscuit mixture.
Place in fridge to set for a minimum 4 hours.
Cut into squares to serve.
No Bake Chocolate and Strawberry Jelly Slice
Print RecipeIngredients
- 250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
- 100 grams butter
- 500 grams strawberries (2 x 250g punnets) - green tops cut off
- 200 grams water
- 40 grams sugar
- 20 grams edible gelatine
- 1 teaspoon vanilla bean paste/extract
Instructions
METHOD (Thermomix):
Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.
Pour and press into a lined or silicon slice pan. Place in fridge to set.
Wash bowl.
Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.
Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.
Pour into slice pan over the biscuit mixture.
Place in fridge to set for a minimum 4 hours. Cut into squares to serve.
METHOD (Non Thermomix)
Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.
Pour and press into a lined or silicon slice pan. Place in fridge to set.
Finely dice strawberries and add into a medium sized pot.
Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.
Pour into slice pan over the biscuit mixture.
Place in fridge to set for a minimum 4 hours. Cut into squares to serve.
