Easy peasy and yummy. Feed each other berries dripping with chocolate. This is one of the recipes shared on this week’s Keto Woman podcast.
- 3 1/2 oz (100 g) dark chocolate (85-90%) or your favorite sugar-free variety, chopped or broken up into small pieces
- 1 tsp coconut oil
- 12 large strawberries organic if possible, rinsed and dried well - alternatively use a pint of raspberries or blackberries, or a combination of all three
- Optional - chopped nuts, seeds, cookie crumbs, shredded coconut, melted white chocolate or milk chocolate for decoration
In a double boiler set over barely simmering water, melt the chocolate and the coconut oil together. Stir gently to combine them fully. Be careful not to over stir and don’t let any water get into the chocolate or it will seize and get clumpy.
Holding the strawberries by the leaves or stem, carefully dip them into the melted chocolate swirling them to coat all sides. Allow some of the excess chocolate to drip off and gently place the berries on a cookie sheet or tray lined with wax paper or parchment paper.
If you prefer a thicker coating, you can dip the berries twice - allow the chocolate to set after the first dip and then dip in melted chocolate again.
To decorate with chopped nuts or cookie crumbs, dip the coated berries into the crumbs directly after dipping them in the chocolate before the chocolate has set.
To decorate with other chocolates, allow each layer to set before adding another.
Repeat until all the berries are coated. Leave the tray in a cool dry place until the chocolate sets or place them (uncovered) on the tray in the freezer until the chocolate hardens.
If you have extra chocolate left over you can stir nuts, seeds, or coconut into it and make chocolate clusters by dropping a spoonful at a time onto a prepared tray and allowing them to set.
Taffiny Elrod