Very easy spring & pink cariocas in 10 minutes, with fresh strawberries, tahini and pistachios that are naturally gluten-free.
After the delicious Vegan, Naturally Gluten Free Chocolate Cariocas with Tahini, no refined Sugar (see the recipe here) that were a hit and you sent me so many messages about how much you liked them and how easy they were, I thought I would make a spring version of them.
Strawberries symbolize spring and I couldn’t resist to add them to these cariocas. That wonderful aroma that smells so strongly wherever they sell strawberries, enters through the nose and stored in your mind and you can’t think any other fruit at this time of year.
I first presented this recipe at the 3rd GLUTEN FREE COOKING/BAKING WORKSHOP organized by the association “ACTION FOR CELIAC” on May 30 & June 1, 2025. Those who tried them were really excited and I was happy to see all these faces enjoying these cariocas with fresh strawberries.
If you like strawberries, white chocolate and tahini, then these cariocas will become your obsession.
And as an old Greek advertisement said, “…no one can eat just one…”.
They are ideal for parties.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Wash the strawberries and pat them dry with paper towels and chop them finely on paper towels to absorb most of the liquid.
Mix the strawberries with the almond flour and set aside.
In a bain-marie (*see tips for utensil to use) melt the white chocolate well.
Then add the tahini add vanilla extract and mix well until is smooth. Move bain-marie from heat.
Finally add the pistachios and the mix with strawberries and almond flour. Mix well.
Pour into small silicone molds and and add the remain pistachios on top.and add the remain pistachios on top.
Place them in the refrigerator for 4-6 hours to cool and chocolate stabilized and they are ready! We can also place them in the freezer for a couple of hours in between the hours of the refrigerator.
Ingredients
Directions
Wash the strawberries and pat them dry with paper towels and chop them finely on paper towels to absorb most of the liquid.
Mix the strawberries with the almond flour and set aside.
In a bain-marie (*see tips for utensil to use) melt the white chocolate well.
Then add the tahini add vanilla extract and mix well until is smooth. Move bain-marie from heat.
Finally add the pistachios and the mix with strawberries and almond flour. Mix well.
Pour into small silicone molds and and add the remain pistachios on top.and add the remain pistachios on top.
Place them in the refrigerator for 4-6 hours to cool and chocolate stabilized and they are ready! We can also place them in the freezer for a couple of hours in between the hours of the refrigerator.
See the following video to found out how easy this recipe is:
- If you can’t find the pomegranate and cranberry tahini, which really gives an amazing aroma and color too, then use regular tahini and add 1-2 tablespoons of strawberry syrup or honey or maple syrup.
- If the pistachios we have are not salted, then add ½ tsp. salt to the mixture.
- Νo need a special equipment for bain-marie, just place a metal or heat-proof glass bowl over a pot of boiling water
- When the chocolate has stabilized optionally wrap them one by one in aluminium foil or parchment paper or small cups as a treat.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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