Strawberries dipped in healthy homemade chocolate fudge – life doesn’t get much better than this! This recipe was inspired by a friend Kirsten who prepared a dessert similar when we went round for the most delicious dinner and I loved it so much that I’ve re-created it to share with you all.
It’s perfect now the berries are out for the Summer and it can be scaled up or down depending on how many people are coming over for dinner over the Summer now that the weather is heating up!
The combination feels so treaty and naughty yet not one single ingredients is bad for you so you’ll get all the mineral benefits from cacao, vitamin C from strawberries, vitamin E and healthy fats from almonds and your taste buds will be in absolute heaven.
From a practical point of view, you can make the entire recipe in advance, leave it all to harden up in the fridge and it looks so impressive served on the table, especially if you dress it up with desiccated coconut or chopped hazelnuts, or both!
I had a little sauce leftover when I made the strawberries for dinner the other night so my fiancé made them into letters. My name begins with ‘J’, my fiancé’s name begins with ‘T’, and my guest’s name began with ‘R’. This obviously isn’t a requirement but adds a nice personal touch! You can just make chocolate buttons if you’re tight for time or don’t want to unleash the chocolatière inside of you 😉
All the healthy best,
- 400g fresh strawberries
- 80g coconut oil
- 80g almond butter
- 40g raw cacao
- 80g honey
- Pinch of sea salt
- 15g desiccated coconut for decoration
- Place the coconut oil, nut butter, cacao, honey and a pinch of sea salt into a food processor and whizz for a few minutes until nice and smooth.
- Scoop out of the food processor with a spatula and place into a bowl ready for later strawberry dipping.
- Dip one strawberry at a time into the bowl of DIY chocolate sauce, holding the strawberry by the green stalk until the strawberry is nicely coated. Be sure to leave a 1cm gap without chocolate around the top of the strawberry so you can still see the red colour of the strawberry.
- Lay a piece of greaseproof baking paper on a tray and place the dipped strawberries on the tray.
- Sprinkle with desiccated coconut so the coconut sticks to the chocolate and leave in the fridge to set for an hour or until you want to eat them.
- If you have any leftover sauce you can get another piece of baking paper, lay it flat on a board or tray and drip the chocolate into blobs to make fudge buttons. If you're feeling creative you can also make letters out of the chocolate.