Recipe: Raw Chocolate Covered Strawberries


Today was a day of experimenting in the kitchen—my favourite kind of day. My dear friend (and trusted taste-tester) Tony came over, we made a huge batch of watermelon juice, and then it was time to get down to business. I opened up all of the cupboards, lined up my mixing bowls and measuring spoons, and waited for inspiration to strike. And strike it did, my lovelies, in the form of chocolate

For as long as I can remember I have adored the combination of chocolate and fruit. It's the perfect balance between sweetness, tartness, decadence, and lightness. As the afternoon sunlight streamed into my kitchen, I let myself lose track of time as I sifted rich, raw cocoa powder, lined trays with vibrantly coloured fruits, and had more than my fair share of samples.

This chocolate is raw, vegan, super simple to make, and yet mischievously indulgent. 

Raw Chocolate Covered Strawberries

Here's What You'll Need:

  • 1/3 cup organic raw unsweetened cocoa powder
  • 1/8 cup raw agave syrup (I prefer bitter chocolate, so you can adjust this amount to taste, but remember that agave is extremely sweet!)
  • 2 tablespoons raw unrefined coconut oil
  • Optional: a pinch of cinnamon and/or cayenne powder
  • Strawberries & other fruits for dipping (I also dipped bananas and green apples into the chocolate and it was delicious. Be creative!)

Start by making sure your coconut oil is liquified, and there are no white chunks left. I did this by leaving it out on the counter overnight to let it soften. If it is solid, place the jar into a bowl filled with hot water for a few minutes until it turns clear. 

Add the cocoa powder, agave, and coconut oil into a bowl and whisk together until thoroughly blended. Adjust sweetness to taste. If you find that it is too sweet for your liking, simply add more cocoa powder. 


Prepare your fruit by washing and chopping them into bite size pieces. I left the leafy tops on the strawberries as little handles for dipping. (Note: the chocolate doesn't stick well to wet fruit, so either let everything air-dry before dipping, or use a paper towel to soak up the extra moisture.)

Dip the strawberries and other fruits into the chocolate and lay them out on a baking tray lined with parchment paper or tin foil.

Place the trays in the refrigerator to allow the chocolate to harden and set.

This recipe can be also enjoyed fondue-style while the chocolate is still soft, for an alternate yet equally delicious treat. The trick is trying not to eat it all as you go. But don't worry, I wouldn't blame you if you did. 


Bon Appétit!


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