Vegan Chocolate Covered Strawberries

Vegan Chocolate Covered Strawberries

One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.

With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .

Vegan chocolate covered strawberries

Ingredients :

  • 1/2 cup of coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup of raw cacao powder
  • 2/3 cup of brown rice malt syrup
  • fresh, washed strawberries
  • 1 drop of peppermint essential oil (optional) *
  • 1/2 cup of unsweetened coconut shreds for decoration (optional)

Instructions :

  1. In a saucepan, heat up the coconut oil.
  2. Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
  3. Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
  4. Add your single drop of peppermint essential oil for a minty flavor.
  5. Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
  6. Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!

*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!

Vegan Strawberry Crème Dark Chocolate Bites

Vegan Strawberry Crème Dark Chocolate Bites

Dark Chocolate Truffles with Strawberry Creme

Makes about 14 pieces

Ingredients:

For the chocolate coating

  • 1 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/8 tsp sea salt

For the creme filling

  • 1/2 cup cashew butter (buy it made, or make your own by blending 1 cup of raw cashews with 1 tbsp of coconut oil until creamy-ish)
  • 2 cups fresh strawberries, sliced in half)
  • 1/2 cup coconut oil
  • 1/4 tsp sea salt
  • 2 tbsp maple syrup
  • 1/2 lemon, squeezed (about 1 tbsp)
  • 3/4 tsp pure vanilla extract

 

Instructions

  1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. Put this into the freezer for about 10 minutes
  2. In a bowl, add the ingredients for the chocolate coating until well combined
  3. Using an ice cube tray, spoon a tablespoon of chocolate topping into each cube. Place in the freezer for about 10 minutes to allow it to harden a bit
  4. Add a tablespoon of the creme filling on top of the bottom chocolate layer. If it has been chilled long enough, it should sit on top of the chocolate in a ball shape and not spread. That is good!
  5. Add another tablespoon of chocolate topping on top of the creme filling. This part of the chocolate should be liquidy so that it forms around the edges and takes up any remaining space inside each cube. I recommend heating the bowl a bit to make sure the chocolate is in a liquid state before covering the strawberry creme.
  6. Put in the freezer for approximately 30 minutes.
  7. Remove and let it sit for a minute  before removing the chocolates from ice cube tray.
  8. Eat them cold!
  9. Store these in freezer!