Chocolate Covered Strawberries

If you've wondered how to make chocolate covered strawberries this is the recipe for you. If  you've wondered how you can make SUGAR FREE chocolate covered strawberries, or in other words, chocolate dipped strawberries, and cheaply this is the recipe for you.   If you've wondered how to make HEALTHY chocolate covered strawberries, this is the recipe for you. Every bite of these dark chocolate covered strawberries is healthy and good for you and even better than gourmet Godiva!

What you'll find is different about this recipe is that it's made with living foods.  Foods that are alive, not dead or cooked in any way.  Each bite is healthy and good for you. Absolutely no sugar or sugar substitutes.  Agave nectar is from the cactus plant and the best alternative to sugar free substitutes because it is all natural and healthy.  Try to get the raw (living) kind if you can. I've been eating a diet of only living foods since 1999. I cured my breast cancer with living foods, turning down all conventional therapy.  Raw recipes are usually even much simpler than this.  Raw (not roasted) cacao nibs can be found in whole health food stores. You won't find this recipe in any cookbook.  Chocolate cookbooks typically don't have recipes made with raw foods or with healthy chocolate like cacao nibs. There are lots of raw food cookbooks out on the market today.  Experiment with the recipes  in these raw cookbooks they're all healthy and good for you.

 

Chocolate Covered Strawberries

 

22 small or 11 large organic fresh strawberries (make sure they're organic, because non-organic strawberries are sprayed heavily with pesticides)

3 tablespoons extra virgin coconut oil, melted if solid  

2 tablespoons raw cacao nibs, ground into powder

4 teaspoons raw agave nectar

Pinch of Celtic sea salt or sun-dried sea salt

Special equipment needed:

Coffee grinder to grind the raw cacao nibs 

Mini-muffin cup papers (preferably made of unbleached recycled paper)

Mini-muffin cups

1. Wash the strawberries just before making the recipe, and pat dry with a dish towel

2. Remove and discard the leaves and a small part of the top of each berry by making a small v-shaped cut at the top.  The strawberries will then resemble hearts.  Set them aside while making the chocolate dip. 

3. Place the raw cacao powder into a small bowl, and mix in the agave nectar and sea salt.

4. Add the coconut oil (in liquid form) to the cacao-agave mixture and stir until smooth.  Note that coconut oil turns solid at 76 degrees F, so if it's solid, run the measured coconut oil in a sealed container, under warm water until the solid turns to liquid.  If your kitchen is on the cool side, you might want to turn up the heat or turn off the air conditioning while making this recipe so that the oil and dip stay in liquid form.

5. Dip each strawberry into the chocolate mixture, then put each berry into a mini-muffin-cup and place immediately in the refrigerator.  The cool air will cause the chocolate dipping sauce to turn solid in just a few minutes, at which point the strawberries will be ready to serve.

6. Keep the chocolate covered strawberries in the refrigerator until just before serving.  You can serve them on a platter of ice (in their mini-muffin cups) to make sure the chocolate doesn't melt.

(Makes about 22 small dipped strawberries and about 11 large ones)

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