Chocolate Covered Strawberries Recipe
About 24 strawberries
Active Prep: 15 min
Cook: 10 min
- 1/3 cup agave nectar
- 1/3 cup coconut oil
- 1 Tbsp. almond butter
- 1/3 cup Mexican Cocoa
- 1 lb. strawberries, washed and dried
- Your choice of salt, to sprinkle:
- Saffron Salt*
- French Fleur de Sel
- Ghost Pepper Salt
- Chicharron Salt
- Hawaiian Red Gold Sea Salt
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*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
This recipe was adapted from Chocolate Covered Strawberries from Scratch by OhSheGlows.
In a small pot over medium heat, whisk together agave nectar, coconut oil, and almond butter until mixture is melted. Reduce temperature to low and gradually add the cocoa powder, whisking until smooth. Remove pot from heat. Dip strawberries and set them on a parchment-lined baking sheet. Sprinkle with salt of choice and chill for at least 1 hour before serving. If chocolate is sticking to the parchment paper after an hour, set sheet in the freezer for 10 min., or until chocolate is hardened.
Adapted from Ohsheglows.com by Adriana Soto