Someone over at the Low Carb Friends forums mentioned making chocolate covered strawberries with a coconut bark recipe so I started experimenting.
It is, after all, strawberry season!
- 4 T. Coconut Oil
- 1 T. Cocoa Powder
- 10 Drops Liquid Stevia (or choice of sweetener)
Melt the coconut oil to a liquid (you can use a glass bowl over a pot of hot water, just like you would melt chocolate or microwave), add in cocoa powder and stevia. Stir to combine and blend well.
Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with waxed paper. Then dip washed fresh strawberries into mixture until they are halfway coated and place them on the cold baking sheets.
Place strawberries in the refrigerator or freezer on level shelf and let it sit 10 minutes or so until the chocolate bark hardens. Repeat dipping and chilling until coating is as thick as you’d like it and enjoy!
Make sure to taste the coconut bark mixture as you sweeten. The combination of artificial sweetener and cocoa can get pretty bitter if you’re not careful!