This is an extremely simple, but extremely elegant, dessert that boasts high levels of antioxidants, both in the strawberries and in the dark chocolate. These work well as finger food for a small, social distancing family gathering, or paired with another dessert like chocolate cake.
The grub:
12 large strawberries
1 cup non-dairy dark chocolate chips, or chopped dark chocolate bar (70 per cent cocoa or more)
1/2 cup unsweetened shredded coconut
1/2 cup nuts of your choice, crumbled
The how-to:
Line a baking sheet with parchment paper. Wash strawberries and pat dry. Ensure strawberries are thoroughly dry, or chocolate won’t bind to them.
In a bowl or small saucepan set over a small pot of simmering water, melt the chocolate. Alternatively, heat the chocolate in 30 second increments in the microwave, stirring after each heating. If using the steaming water and pot method, ensure the chocolate doesn’t come into contact with any water as this will cause the chocolate to seize up and be impossible to work with. If microwaving, ensure the chocolate doesn’t burn.
Holding a strawberry by its stem, dip it in the chocolate. Twirl it around a few times to evenly cover about three quarters of the berry. Once you’ve let any excess chocolate drip back into the bowl, lightly dip the strawberry in either coconut or crushed nuts. Place on the prepared baking sheet and repeat with the remaining berries.
Refrigerate chocolate-dipped strawberries for about 30 minutes to set. Best enjoyed the day they’re made.
Makes one dozen.
Karina Inkster is a qathet region health and fitness coach, author of five books, and host of the No-B.S. Vegan podcast. For more information, go to karinainkster.com.
