Recipe Directions
1. Shave the sides of a cacao butter block into a double boiler and melt the butter on a low flame. If you can still touch the water in the bottom boiler, the temperate is low enough and your cacao butter will stay raw. You can also use a hot water bath. It will just take a bit longer.
2. Pour the melted cacao butter in a blender.
3. Add the honey first, so it can melt a little, and then add the other ingredients (except the strawberries of course) and blend on a low setting to avoid splashing.
4. Dip your strawberries into the mixture in the blender. I didn’t bother transferring the liquid chocolate into a different container, because I didn’t want to waste any getting stuck to the blender walls.
5. Dip some strawberries in by holding onto the greens on top. With others, I removed the greens and dropped them into the blender, and then fished them out with a spoon. Really big ones I chopped into smaller chunks. When I ran out of strawberries, I put some banana slices in as well as walnut halves.
6. Pull the chocolate coated strawberries (banana slices, nut pieces) out of the blender with a spoon and place on wax paper or any non-stick surface.
7. Refrigerate for a few hours. Voila!
Odonsoterias's Thoughts
By Odonsoterias A few weeks ago, my husband and I “cheated” because we couldn’t resist the chocolate covered strawberries we were offered.
We felt like bricks afterwards, realizing that there was most likely hydrogenated oil in the chocolate and, of course, the strawberries were not organic.
Well, we repented and then worked on making a healthy version. And, of course, these tasted far better than the hydrogenated oil pesticide ones.
Variations: Try adding some mint oil to the liquid chocolate. The strawberry and mint chocolate combination is awesome. Powdered ginger added to the chocolate also adds a nice kick.
Experiment by mixing the cocoa powder with some carob for a lighter taste.
When licking the blender clean, make sure you move your fingers in the direction the blades spin and you won’t cut yourself. I learned that the hard way.
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Comments
Top voted
meganthevegan
Jul 08, 2010
This recipe looks great, and I'd recommend just putting the cacao butter in a container, and letting that sit in warm water for a bit. It will melt for sure..doesn't comprimise the integrity of a 100% raw dish! I'd also use cacao powder, and agave...
FuzzyWuzzy
Jul 08, 2010
Drooooooling!!!!!
BTW- I did this with coconut butter (oil) instead of cacao butter, and agave as the sweetener plus the rest of our ingredients. I melted the coconut oil in a warm dehydrator- no need to dirty up a pot. I just stirred everything well in a bowl- no blender. I love your ginger idea!
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FuzzyWuzzy
Jul 08, 2010
Drooooooling!!!!!
BTW- I did this with coconut butter (oil) instead of cacao butter, and agave as the sweetener plus the rest of our ingredients. I melted the coconut oil in a warm dehydrator- no need to dirty up a pot. I just stirred everything well in a bowl- no blender. I love your ginger idea!
meganthevegan
Jul 08, 2010
This recipe looks great, and I'd recommend just putting the cacao butter in a container, and letting that sit in warm water for a bit. It will melt for sure..doesn't comprimise the integrity of a 100% raw dish! I'd also use cacao powder, and agave...
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