With love on everyone’s mind, I decided to offer chocolate and chocolate covered fruit on Meatless Monday. I had so many people who were extremely skeptical at first, but kept coming back for me. Most could not believe how amazing the chocolate tastes and how simple it is to prepare.
The beauty of this recipe is that it requires no special equipment. And it comes together in less than five minutes. The longest part of this recipe preparation is melting the coconut oil.
Chocolate Covered Strawberries: Just in Time for the Day of Love by Chef Joi
½ c Coconut Oil
½ c Cacao Powder
3 – 4 T Agave Nectar (to taste)
Pinch of sea salt to taste
Rinse strawberries or whatever other fruit you want to use. Place on a paper towel and allow to dry completely. Obviously, do not rinse the bananas. Slice them in rather large chunks so the toothpick has something to hold onto. Or just do halves with skewers.
Options to melting coconut oil:
- If you are preparing your chocolate in the summer, your oil may already be melted. So just use.
- Place the coconut oil in metal or glass bowl. Place the bowl over another pot of boiling water. Do not allow the bowl to touch the water. You just want the steam to melt the oil.
- Place the coconut oil in a metal or glass bowl. Place a heating pad in a larger bowl. Put the smaller bowl in the larger bowl with the heating pad. Allow the coconut oil to melt.
- Place the coconut oil in a glass bowl and place in the dehydrator and set on 115 degrees.
- DO NOT melt the coconut oil in a microwave oven or on direct heat.
Once the coconut oil is melted, add the cacao powder, agave nectar and sea salt. Whisk until smooth. Leave the chocolate in the heating vessel. Dip the fruit and place on waxed paper. To allow chocolate to set, place the chocolate dipped fruit in the refrigerator for at least 10 minutes.