I said I would post this if it turned out good.  Well, it turned out delicious.  I made way too much though and left the rest behind for my daughter to use as she will.  We easily covered 24 good-sized strawberries with no more than half of what I made, so I’m cutting the quantities down for the recipe.  Oh, and we double dipped.  There is no added sugar in the sauce, making it a great sauce to complement healthy, antioxidant rich strawberries.  We didn’t have room in the freezer to chill between dippings, but I would strongly recommend doing so.

Once you have this healthier version of chocolate covered strawberries, you will turn your nose up at store-bought.

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Chocolate Covered Strawberries

Course

Dessert

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

Strawberries

Ingredients

• 1 Bar Sunspire 100% cacao bar (baking chocolate)
• 1 Ounce Navitas Organic Cacao Butter
• 1 Tbl Organic Coconut Oil
• 1/3 tsp Organic Vanilla Extract
• 1/2 tsp Liquid Stevia Add this in to get it to where you want it.
• 2 Dozen Medium or Large Organic Strawberries Do not remove stems.

Course Dessert Prep Time 5 Minutes Cook Time 10 Minutes Servings Strawberries Ingredients 1 Bar Sunspire 100% cacao bar (baking chocolate) 1 Ounce Navitas Organic Cacao Butter 1 Tbl Organic Coconut Oil 1/3 tsp Organic Vanilla Extract 1/2 tsp Liquid Stevia Add this in to get it to where you want it. 2 Dozen Medium or Large Organic Strawberries Do not remove stems.

Instructions

1. Break up the bar into squares at least and chop up the cacao butter.
2. Melt the cacao and cacao butter in a double boiler, stirring throughout. (I use a heat-proof bowl over a pot of water on low heat.)
3. When the cacaos are almost melted, add the coconut oil, vanilla and stevia extract and mix to combine.
4. Remove from heat and dip your strawberries, holding them by the stems.

Recipe Notes

I recommend putting them in the fridge or freezer just long enough for the chocolate to cool and set.  Then dip again.

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