I’ve been planning to post this recipe for a long time but I couldn’t find the words for it. Last week, while devouring our delicious vegan desserts at the V-Note, I asked two of my girlfriends for some inspiration. Words like “Romantic”, “Sensual”, “Indulgence” and “Seductive” were thrown in the air. One of them even mentioned the similarity between a strawberry and a tongue Oh..Kay, let’s not go there… there’s kids in the audience. 😉 Speaking of kids, here’s an idea for a fun playdate activity. Children love to help dip strawberries in chocolate and it’s like a mini science project to see the chocolate turn back to solid. The only “problem” I found with this recipe is that for some reason when I put them in the fridge to let the chocolate set, somehow they mysteriously disappear!! So my advice is to make plenty because they will fly off quickly.
Ingredients
25-30 Fresh Strawberries
1 ½ Cup of mixed Vegan Chocolate (I had left overs so I used Chocolate Chips and Bitter Sweet Dark Chocolate chunks)
1 tsp Coconut Oil
1/4 Cup Maple Syrup
1/2 to 1 Cup Soy Milk (add as you go, you might not need all of it)
1 tsp Almond Butter
1/2 tsp. Vanilla Extract
For dipping:
A handful of finely shredded coconut, cacao powder, chopped almonds and crushed pistachio – I crushed them with a heavy coffee mug. Great for letting out some aggression 😉
Preparation
Wash the strawberries and pat dry on a kitchen towel.
Set-up a double boiler (Bain Marie) – you can use a sauce pan with water and a glass bowl over it. Bring water to a simmer on medium heat. Melt the chocolate in the glass bowl, just make sure there is no direct heat on the chocolate. Add the coconut oil, maple syrup, almond butter, soy milk and vanilla. Stir well until smooth ganache consistency.
Line-up the toppings on a plate or tray –the shredded coconut, chopped almond, pistachio and cacao powder — to dip the chocolate covered strawberries.
Hold the strawberries by the stem or leaves, dip into the melted chocolate mixture, twist and then dip the tip gently in the toppings.
Lay out the dipped strawberries onto a non stick surface — a baking sheet with parchment paper or a silicone mat.
Place in the refrigerator for at least 30 minutes until the chocolate is firm.
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