Instead of going to some fancy restaurant for Valentine's Day (or as we like to call it - 'Adventure Day') Raphael cooked me the sweetest dinner: zucchini & red pepper roll-ups with herbed cashew cheese and veggie tacos. I made these chocolate-dipped strawberries for dessert which are delicious and super easy to make (and pair really well with a cup of hot roobios tea).
This dessert is great for your heart: cacao is heart-healthy and full of antioxidants - 40 times more than blueberries. It's also a natural mood elevator, containing anandamide, aka the 'bliss molecule' which can create the feeling of euphoria. That must explain why I'm so darn happy all the time... Strawberries are packed with vitamin C and contain flavonoids which help lower your risk for heart disease.
What You'll Need:
12 organic strawberries, rinsed and dried
⅓ cup raw cacao powder
⅓ cup semisweet chocolate chips
1 Tbsp pure maple syrup
2 Tbsp organic coconut oil
¼ cup unsweetened shredded coconut
In a small saucepan, combine coconut oil, semisweet chocolate chips, maple syrup and cacao powder over low to medium heat. Stir with a silicone spatula for about 60 to 90 seconds - or until it's thoroughly melted.
Pour your chocolate mixture into a shallow mixing bowl and lay out a large piece of wax paper on a flat transportable surface such as a cookie sheet or large plate. Dip each berry into the chocolate mixture and turn it in a full circle to cover the entire berry with chocolate.
Set the chocolate covered berries on the wax paper. Once they're all done, sprinkle and lightly pat the shredded coconut flakes over top. Refrigerate the berries for at least 15 - 30 minutes before serving to allow the chocolate to set.
Filmmaker. Photographer. Travel & adventure junkie.