Who doesn’t love chocolate? I love chocolate, my husband loves chocolate and from the way our son inhaled his first birthday cake, he too loves chocolate. Fruit dipped in chocolate equals heaven, in my opinion. Especially chocolate covered strawberries. I saw the idea a few months back and thought, what a perfect Super Bowl dessert. How cute are these little footballs?
Please note: I am not a pastry chef, so these are not as perfect as I’d like them to be. Though, I must say, not too shabby.
1 pack of organic strawberries
1 c baking chocolate
1/4 c almond milk
1/2 c cashews
5 tbsp coconut oil, melted
1/4 c warm water
2 tbsp maple syrup
1 tbsp arrowroot powder
1 tsp vanilla extract
1/2 tsp almond extract
If you have a double boiler, it would come in handy here. I don’t. So this is how I did it. Pour about an inch of water into a medium sauce pan and place a glass bowl inside. Ideally, you’d like the glass bowl to fit perfectly in the pan to avoid splash back from the boiling water. Then, place chocolate in glass bowl and start melting over medium-low heat. Once chocolate is almost completely melted, add almond milk. I found this made it a bit more creamy.
Once chocolate is melted, dip strawberries in chocolate on at a time. Place dipped strawberry on wax paper and let cool.
Place all ingredients in high-speed blender. Blend until creamy and smooth. Transfer to bowl and refrigerate for at least 2 hours before using. I typically make the icing the night before I plan to use it. When icing is ready and if you do not have a pastry bag. Grab a ziplock bag, spoon icing into the corner of the bag, snip the tiniest corner off the bag and squeeze the bag to make your design.