Happy Valentine’s Day, everyone!
I hope you are sharing the love today – and everyday
Believe it or not, I’ve never made chocolate covered strawberries, so I thought Valentine’s Day was the perfect opportunity to do just that. Here’s the recipe I use when I want to make raw chocolate sauce…
Raw Chocolate Sauce
Equal part melted coconut oil
Equal part raw cacao
Equal part granulated nutritive sweetener (I use coconut crystals) – adjust for stevia
Melt coconut oil first, then add cacao and sugar. (Vanilla would probably be a nice touch, too.) Then, simply dip your strawberries in the chocolate sauce. If you want the chocolate to set, chill the berries after they’re dipped. Or, eat right away.
The sauce is also good just poured over stemmed berries. Or pineapple. Or apple. Or cookies. Or on a spoon
If you don’t have any coconut oil and/or cacao on hand (you can sub unsweetened coco powder), melt a few chocolate chips (or a square or two of Baker’s chocolate) with a little non-dairy milk. If you use chocolate chips, you probably won’t need to add a sweetener, but if you use Baker’s chocolate, you will. Both will firm up naturally when chilled, just like the coconut oil (but due to coco butter).