Craving chocolate or something sweet? These are the perfect healthy sweet treat. Gluten free, dairy free and refined sugar free.
Naturally sweet strawberries dipped in a light coating of choc or carob dipping sauce. Yum!
Using carob is also a great chocolate alternative for children.
If you love healthy versions of chocolate treats you’ll love my sugar free and dairy free chocolate tarts that feature in my recipe e-book.
- These naturally sweet berries are low in sugar and packed with vitamins making them a healthy treat.
- Strawberries are rich in vitamin C, a powerful antioxidant and booster of the immune system. They can help to counter inflammation and are also rich
in vitamin A, vitamin E and other co-factors that help metabolise carbohydrates, proteins and fats.
- Strawberries are also rich in potassium an important component of cell and body fluid and to prevent muscle cramping.
- Strawberries also produce free radical fighting properties reducing oxidative stress on your body. The high value of vitamin C and anti-oxidants make
these gorgeous and bright berries a wonderful anti-ageing fruit.
They are also known for their benefits of supporting health blood sugar regulation.
- Carob is full of flavanoids that act as natural anti-oxidants further protecting your body from ageing caused by free radicals. Carob is also known
to boost serotonin levels (the happy hormone in your brain) that helps to boost your mood.
- Coconut Oil is a good source of healthy fat that provides anti-fungal and anti-bacterial properties. Together with the anti-oxidant and immune boosting
power from the vitamin C content in strawberries, this recipes is one that provides a great support to your immune system.
Choc-Carob Dipped Strawberries
- 8-10 large Fresh Strawberries, washed and dried
- 3 tablespoon s Extra Virgin Coconut Oil
- 2 tablespoon s Raw Carob Powderor Raw Cacao Powder (or a combination of both)
- 1 tablespoon 100% Maple Syrup or 8 drops Liquid Stevia or to taste (optional)
- Pre-line a flat tray that you will use to place your strawberries on to and keep in the fridge to cool whilst preparing the carob sauce. Pre-chilling
- the tray helps carob coating to set quickly.
- In a small mixing bowl, mix coconut oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from
- underneath will melt the coconut oil in the mixing bowl.)
- Add carob powder and optional maple syrup or liquid stevia and mix well.
- Holding the strawberry at the leafy end, dip each strawberry into the carob sauce and coat well. Use a spoon to help if needed.
- Place onto pre-chilled and lined tray.
- Once all strawberries are coated, place in fridge until carob coating is set. Keep in refrigerator until ready to eat.
- Use raw cacao powder instead of carob for an authentic chocolate flavour.
- Add organic desiccated coconut to your carob dipping sauce or sprinkle coconut over wet carob dipped strawberries before setting.
- Add 1 tablespoon nut butter such as almond spreadto dipping sauce for a nut fudge coating.
- Add a few drops of food grade peppermint oil to your carob sauce.
- Coat blueberries or raspberries in carob sauce instead of strawberries.
- Make carob sauce to serve as a fondue at dinner parties and let guests dip their own strawberries.
- Make sure your washed strawberries are pat dry before dipping into carob sauce otherwise the coating won’t stick as well.
- For an extra thick coating of carob, after first coat is set on strawberries repeat process for a second coating.
- Pre-chilling your lined setting tray in freezer will help the carob coating to set quickly.
- Pre-chill your washed strawberries in the refrigerator prior to dipping to also help the carob to set quickly.
- If your carob dipping sauce is too runny it wont stick to the strawberries well. If it is too runny place your dipping sauce in the fridge for a fewminutes or until it begins to thicken.