Vegan Chocolate Covered Strawberries
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb fresh strawberries ((450g))
- ยฝ cup cacao butter ((90g))
- ยฝ cup cacao paste ((90g))
- โ cup coconut butter ((58g))
- โ cup maple syrup ((107g))
- โ cup shredded coconut ((28g))
Method
- Place the strawberries in a colander then wash and blot them dry.
- Line a baking tray with parchment paper and set aside.
- Combine the cacao paste, coconut butter and cacao butter in a large heat resistant bowl and place on top of a saucepan with simmering water (to make a Bain Marie or water bath).
- Leave the bowl with the cacaos x2 and coconut butter to melt (this should take few minutes).
- Once melted, carefully remove the bowl from the saucepan, make sure absolutely NO water splashes into the oily liquid.
- Whisk in the maple syrup.
- Transfer the chocolate into a smaller bowl over cold water and allow to cool down.
- Wait until the chocolate starts to thicken BEFORE dipping the strawberries or the mixture will be too oily and NOT stick.
- Take each strawberry and dip about 3/4 of the fruit into the melted chocolate and then roll every other strawberry into the coconut, then place on the parchment paper.
- Leave until the chocolate has completely set.