Fruit Dipped in Melted Chocolate

Power Food: Buckwheat

Serving Size: 3Free From: Gluten, Dairy, Soy

Course Dessert

Keyword Desserts

Prep Time 10

Cook Time 5

Total Time 14

Servings 7

Calories 289

Ingredients

24 strawberries washed & pat dry OR other fruit of choice i.e. bananas, blackberries etc.

Chocolate Sauce:

¼ cup each: extra virgin coconut oil EVCO, melted & cacao or cocoa powder
¼ cup maple syrup pure (grade B)
water filtered, if needed

Toppings:

Granola of choice; hemp seeds &/or coconut flakes

White Drizzle:

¼ cup almonds raw (soaked overnight)
¼ cup+/- water filtered
2 Tbsp. lemon juice

Pink Drizzle:

½ White Drizzle as above + 2 large strawberries

Directions

Add EVCO, cacao and maple syrup to a small stockpot on low heat. Whisk until completely melted. Remove from heat.
Dip strawberries in the chocolate sauce and then place on a parchment lined plate. Dip in toppings of choice. Repeat with the remaining strawberries and refrigerate for about 15 minutes or until the chocolate is firm.
In the meantime add almonds, water and lemon juice to a blender. Blend until smooth adding more water if needed to reach a drizzle consistency. Remove half, place in a squeeze bottle or baggie with a tip cut off. Drizzle/pipe on half the chocolate dipped strawberries once the chocolate is firm.
Add 2 strawberries and blend until smooth. Add to a squeeze bottle or baggie with a tip cut off. Drizzle/pipe on the remaining chocolate dipped strawberries once the chocolate is firm. Return decorated strawberries to the refrigerator for 5-10 minutes until all the chocolate is firm.

Notes

*Quick Tip: To make Buckwheat Granola: combine 1 cup buckwheat groats, ¼ cup each pumpkin seeds, sunflower seeds and ground flax seeds, ¼ cup of extra virgin coconut oil (EVCO) and 1/8 cup maple syrup. Mix well and toast in oven on a parchment lined baking sheet 350º F for 15 min, stir and toast for an additional 15 minutes.