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Vegan Chocolate Covered Strawberries and Bananas

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I whipped these up when my husband said he was in the mood for something sweet and healthy. I didn’t measure exactly, you can absolutely play with the ratios, some people like things more sweet or more chocolaty, etc. but it went *something* like this to cover a pint of strawberries and one small banana: 1/4 cup coconut oil, 3 ish tablespoons of raw cacao powder, 1 tablespoon carob powder, 1 tablespoon maple syrup or honey, 1 tablespoon of coconut cream (you can leave this out if you don’t have it around, I just find it makes it more creamy).

Combine all ingredients and warm only until liquid, if coconut oil is solid.

The ultimate trick here is dealing with the temperature. I had the stawbs and bananas in the freezer for about five minutes, and only *just* melted the chocolate mixture. Coconut oil has a melting point that’s about 75F or 25C, so you want to somehow get your mix so that it’s just gone from solid to liquid. I heated it up too much, so then I put the pot itself in the fridge for a few minutes and kept a close eye on it to get just the right temp, then drizzled on and devoured!


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