This recipe is for a coconut oil based chocolate sauce you can dip any fruit into that will harden to a chocolate shell. Use the leftover chocolate sauce to pour into ice cube molds and freeze to make chocolates. I use a heart shaped rubber ice cube mold that I can pop the candy right out. So cute, easy, and good for you!
I ate this for Breakfast today with strawberries and bananas....
Ingredients:
1/4 Cup of Coconut Oil Melted to a liquid state
4 Tablespoons of Raw Cocoa Poweder or Cocoa nibbs grounded
2 Tablespoons Agave Nectar
*Double the recipe to accommodate the amount of fruit you would like to dip.
Fruit: Strawberries, Mangoes, Bananas, etc.
Also try nuts, top pies, dip nut butter cookies, raw ice cream, etc.
Chocolate Sauce
Melt the coconut oil by putting the jar in a bowl of warm/hot water. Set aside and let the coconut oil liquefy. You can prepare your fruit while the oil melts. In a cup combine all the ingredients and stir until mixed. The consistency should be of a rich melted chocolate sauce. When you dip your spoon in it should evenly coat the spoon and drip slowly, not runny. If runny add more cocoa powder.
Strawberry Dipping
Dip the strawberries in the cup with the melted chocolate. Coat evenly and place on a plate. When done put the strawberries in the fridge to help the chocolate firm up more. If the room is cold the sauce will start to harden in the cup. A trick is to place the cup in a shallow bowl of hot water to keep it melted.
*I put the chocolate covered sliced bananas in the freezer instead of the fridge because they remind me of little bits of banana Klondike bars. I guess I could get real creative sometime and mold Klondike bars from raw ice cream. Let me know if you try this first, I could use some tips.
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1 comment:
Hey there!
just a question regarding your recipe. as my group is doing a research study on oil-based chocolate, may i know if the coconut oil and choclate will separate into two layers in the end? thanks!
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