It's February 1st and Valentine's Day is only a few weeks away! I have lots of chocolate recipes for you in the next couple of weeks. I have eaten more chocolate in the past month than I probably ever have! I love baking and cooking, but testing recipes numerous times is bound to start showing up on me soon!!! I think it's time to start focusing on main dishes and vegetables for awhile!
So I have another confession besides telling you about all my chocolate consumption, I'm addicted to Pinterest! Just one more thing to waste time on, but it is pretty cool. There are tons of grain free recipes on Pinterest that I want to try or healthify to share with you. I have seen a recipe for yogurt covered frozen strawberries a couple of times now and decided I needed to create something similar. I thought now was the perfect time with Valentine's Day just around the corner. Chocolate covered strawberries are always a hit, but I wanted to try something different. Yogurt is not an option for me so I came up with my own treat. If you can make chocolate covered strawberries, this should be no problem! I did however have a problem with the chocolate drizzle. I need to practice making that prettier!
Recipe: Coconut Covered Frozen Strawberries
- 12-15 fresh strawberries
- 1/4 cup virgin coconut oil
- 1/3 cup full fat coconut milk
- 1/4 cup coconut butter/creme
- 1-2 tbsp honey or to taste
- 1/2 tsp vanilla extract
- 2 1/2 tbsp cocoa or cacao powder
- 2 Tbsp virgin coconut oil
- 1 1/2 tbsp maple syrup
- Wash and dry strawberries and set aside
- In a double broiler (or in a mixing bowl over simmering water) melt the oil, milk and butter
- Remove from heat and add in the vanilla and honey, mix well
- Depending on how hot your mixture got, stick the bowl in the frig until it thickens up
- Dip the strawberries in mixture once it is thick enough to coat strawberries without completely running off of them
- Place them on a plate or cookie sheet and put in the freezer for about an hour
- To make the Chocolate drizzle, use a double boiler or bowl method to melt the oil, cocoa and syrup until well combined
- Once it has cooled, place mixture in a ziploc bag and poke a very small hole in the corner.
- Drizzle the chocolate over the frozen berries and place back in the freezer
- Remove about 10 minutes prior to serving to allow the strawberries to soften up just a bit
If these are left out for a long time, the coconut coating may start to melt a little.
I think the frozen aspect makes these different and unique to just chocolate covered strawberries. These are great without the chocolate, I just wanted to make them even prettier!
I highly suggest organic strawberries. Strawberries are one of the dirtiest foods in terms of pesticides.
I thought about letting the coating freeze just slightly and rolling them in finely shredded coconut. Or you could roll them in ground up nuts too. Another idea is to use this as a fruit dip or drizzle over a bowl of strawberries or other berries. Let me know what you think!!!