February 7, 2012
Chocolate-Dipped Strawberries with Vanilla-Bean Cream
1 pound fresh organic strawberries, tops left on, washed and dried well
1 cup organic dark chocolate chips (Enjoy Life brand preferred)
Dash sea salt
1/2 teaspoon ground Ceylon cinnamon*
Whipped Vanilla Bean Cream
1 can full-fat coconut milk, refrigerated overnight
1 tablespoon maple crystals or organic evaporated cane sugar
1 vanilla bean, seeds only
1 pinch sea salt
1/4 cup shredded coconut (optional)
1/4 cup chopped nuts (optional)
Sprigs of fresh mint
In a double boiler (or a a microwave-safe bowl), melt the chocolate (use low heat if microwaving). Add the sea salt and cinnamon. Whisk until uniform and smooth and turn the heat to low.
Dip the strawberries into the chocolate mixture and transfer them to a baking sheet lined with parchment or wax paper. Optional: Before the strawberries cool completely, roll in shredded coconut or chopped nuts for added flavor and texture.
Let the berries cool for about 10 minutes, then transfer to the refrigerator for about 20-30 minutes to set up before serving.
To make the whipped cream, refrigerate the coconut milk can overnight. Open the can carefully and make sure not to shake it. With a spatula or spoon, remove only the cream from the top and discard the coconut water or use in another recipe. Place the cream in a standing mixer with the sweetener, vanilla, and salt, and lightly whip it.
Serve the coated berries with cream for dipping.
Note: Ceylon, or "true" cinnamon, has a lighter and more complex flavor than Cassia cinnamon, making it the preferred spice for this recipe. It is generally sold in specialty stores. Cassia cinnamon, more commonly found, can be substituted if Ceylon cinnamon is not available.
All figures are per serving (assumes four servings and no garnishes).
Fat: 32 g
Carbs: 44 g
Fiber: 5 g
Protein: 5 g
Sodium: 55 mg