Fruit + Chocolate – Chemicals By: Kasey Phillips
What is better than chocolate-dipped fruit?! Well, chocolate-dipped fruit that has protein and superfoods and still tastes absolutely decadent! Duh.
I love fruit and I love chocolate, so naturally, I would love chocolate-dipped fruit. Unfortunately, a lot of the chocolate coatings have loads of sugar and are jam-packed with preservatives and chemicals.
When chocolate-dipped fruit begins appearing in advertisements (especially this time of year), I naturally begin to crave this sweet treat. This year I was bound and determined to find a slightly healthier or pure version. As luck would have it, I scored a home run on my first try!!
I made a chocolate dipping “sauce” from a vegan chocolate superfood powder, coconut oil, and raw honey. I used it to coat the raspberries, cherries, and blueberries. I would have dipped strawberries too, but they just didn’t look good at the store.
Time: 1 ½ hours to 3 ½ hours (depending on your choice of freezing; see below.)
Ingredients:
- 1 scoop Vegan Chocolate or Chocolate Shakeology
- 2-3T Virgin Coconut Oil
- 1t Raw Honey
- Fruit of choice for dipping
- Parchment paper
- Small dish or bowl
Directions:
- Melt 2T coconut oil in a small dish for about 45 seconds in the microwave.
- Mix in Shakeology and raw honey.
- The mix should have the consistency of melted chocolate. You may need to add a little more melted coconut oil but play with the consistency a little.
- Mix with a fork until nearly smooth – it may look a tiny bit gritty.
- Dip the fruit in the chocolate mix and place onto parchment paper.
- Optional suggestion: Dip the fruit a second time after having dipped all the fruit once. This creates a thicker chocolate coating.
- Place fruit in the fridge for 3 hours or in the freezer for 1 hour.
- Remove and ENJOY!!