|Because no one should feel guilty about indulgence.|
1/2 c coconut butter/oil
1/3 c plus 1 T cocoa powder (preferably dutch-processed)
2 T agave nectar or maple syrup
1 t mint extract, optional
Strawberries for dipping
Warm the coconut to a liquid by placing the filled measuring cup into a bowl of warm-hot water. Once melted, mix together all ingredients in a new bowl. Immediately dip strawberries into chocolate and place on a plate to set. If you are really impatient, or desire a cooler temperature, pop the plate of strawberries into the freezer for a minute or two.
Don't limit yourself to strawberries! The coconuty-taste really worked well with carrots too. Like a carrot cake with coconut frosting and a chocolate bonus.
For the extra-ambitious: in place of the mint extract, add a pinch of cayenne pepper. Let the chocolate firm up, then break it into pieces over vanilla dairy-free ice cream. This WILL blow your mind.
|Under the sea, they'll be no accusations, just friendly crustaceans.|
However, less can be more. The chocolate tastes great on its own. It was just my luck that I found this cute, marine-themed candy mold.
They might be too coconut-y to be spread with peanut butter, but might be worth a shot. Or maybe some vegan cream cheese ... I am going to stop myself here before I get carried away.