Friday, September 10, 2010


There are only two things better than chocolate: homemade chocolate and chocolate-dipped fruit.
Because no one should feel guilty about indulgence.
Chocolate-covered strawberries. The perfect combination of fresh, healthy sweetness and the rich pampering of chocolate. This is a more-natural way to do it, a nice alternative to running to the store to purchase vegan chocolate chips and melt them over the stove. And a great way to incorporate coconut oil into your diet. Feel free to up the super-power by using carob powder instead of cocoa.

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.
If you just want some good ol' favorites, pretzels, bananas, apple slices, and vegan marshmallows will all work great.

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.

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