This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. But that is just not always practical when you live in a high desert environment, where so much of our food gets trucked in. Nearly all our local stores carry quite an assortment of berries throughout the year, which makes this dessert such a nice treat, especially during the winter months.
Looking out at the garden beds, my own strawberry plants looks rather sad right now, holding a mere promise of a harvest still several months away. I found these organic strawberries in our local store and couldn’t resist making this dessert. Like I said, it is extremely easy to make, using the following ingredients:
- 15 strawberries
- 8 oz. semi-sweet chocolate chips
- 1-1/2 tsp. coconut oil
- 4 oz. white chocolate chips
Wash the strawberries and allow them to dry completely, leaving the stems on.
In a double boiler, combine the semi-sweet chocolate chips with the coconut oil and melt over very low heat. The added oil makes the end result just a little smoother. Line a cookie sheet with parchment paper. Dip each strawberry into the melted chocolate, allowing any excess chocolate to drip off. Place on the parchment paper lined cookie sheet. Repeat the process until all the strawberries are covered. Place them into the refrigerator for about 20 minutes, allowing the chocolate to set and harden.
Meanwhile, melt the white chocolate chips. Pour the melted white chocolate into a pastry bag, fitted with a small writing tip. If you don’t have a pastry bag, you can also fill a zip-lock bag and cut a very small hole in one of the corners.
Remove the refrigerated strawberries and “draw” lines across the dark chocolate. When finished, again place the tray with the strawberries back in the refrigerator for another 20 minutes. Remove from the refrigerator when fully set, and serve. They easily store in the refrigerator for a couple of days, if necessary.
Author Information: Inge and Gillian Harris