Ingredients
- 2 punnets fresh strawberries
- 1/2 cup coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon almond butter
- 1/2 cup cacao or quality cocoa powder, sifted to remove lumps
- 1/2 teaspoon cinnamon
Strawberries Dipped in Raw Chocolate
Method
- Wash and thoroughly dry strawberries, leaving stems intact
- Place in refrigerator until ready to use
- Gently melt coconut oil and maple syrup together over hot water
- Stir in almond butter until it softens
- Add cacao powder and cinnamon; mix in a mini blender on low speed or with a whisk until well combined
- Allow mixture to sit at room temperature for 15 - 20 minutes (or refrigerate briefly) until it begins to thicken
- Holding berries by the stems, dip lower half of each strawberry into chocolate and place, upside down, in a mini muffin tray or chocolate moulds (or, at a pinch, on a lined tray)
- Place in fridge to set
- Alternatively, treat the chocolate sauce as a dip, and eat immediately
- Makes: approximately 20
Comments
Thanks to Butlers Fruit Farm for providing the strawberries used in the cooking demonstration at the Otago Farmers Market
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