Raw Chocolate Dipped Strawberries
- Course/Dish: Cookies, Appetizers
- Meals: Snack
- Main Ingredient: Strawberry
- Difficulty: Easy
- Equipment Needed: Blender
- Makes: about 16
3 tbsp coconut oil, melted
1/3 cup raw cacao powder
1 1/2 – 2 tbsp raw agave nectar
1/2 tsp vanilla
pinch of salt
2 tbsp cashews, soaked 2-4 hours
1/4 cup raw cacao or coconut butter, melted
2 tbsp raw agave nectar
1/2 tsp vanilla
1 16oz container of strawberries
Wash and rinse the strawberries and set aside to dry. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl whisk together the ingredients for the dark chocolate until thick and smooth. Pour chocolate into a narrow, deep dish or glass. Dip strawberries into the chocolate allowing excess chocolate to drip off before placing on parchment paper. Repeat with all the strawberries.
Place strawberries in refrigerator and allow chocolate to set up for at least 1 hour.
To make the white chocolate, blend together cashews, agave, and vanilla in a food processor or high-powered blender until completely smooth. With the motor running, add cocoa butter to cashew mixture. Blend until combined.
Fill a paper piping cone (or a ziplock bag with the tip cut off) with white chocolate and drizzle over the chilled strawberries. Return to refrigerator for 30 minutes before serving.
Store in refrigerator for up 3 days.
* depending on your blender you may need to double the white chocolate batch to process fully
* there will be left over dark chocolate, but is that really a problem?