Vegan, gluten-free, soy-free Yield 24-28 Prep time 10 Minutes Cook time 0 Minutes
1/4 cup cocoa powder or raw cacao powder, sifted
1/4 cup pure maple syrup (or agave)
1/4 cup coconut oil (no subs)
1 tbsp all-natural nut butter (I used cashew butter)*
1/4 scant tsp fine grain sea salt, or to taste
Unsweetened shredded coconut, to garnish
Optional pink glaze: 1/2 cup icing (confectioner’s) sugar, 1 large strawberry, 1/2-1 tbsp strawberry jam, processed in a mini blender (makes enough to glaze about 8-10)
Wash and pat the strawberries dry. Set aside.
In a small pot, whisk together the maple syrup, coconut oil, nut butter, and cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat.
Dip strawberries into the chocolate mixture, coating most of the strawberry. Place onto a plate lined with parchment paper or on a wire rack. Repeat for the rest and sprinkle with coconut. Chill in the fridge to set.
If making the pink frosting: with a mini food processor, combine the icing sugar, strawberry, and jam until smooth. You may need to add a bit more icing sugar depending on the consistency of your jam. If you don’t have a mini processor I suggest not using the whole strawberry and just mixing in a bit more jam into the icing sugar until the right consistency is achieved.
Spoon the frosting into a baggie and snip off the end. Pipe frosting onto the strawberries and place back in the fridge until firm.
Courtesy of: Oh She Glows! Glow From The Inside Out, by Angela Lidden