Chocolate & Strawberries 2 Ways for Valentine’s Day by Micah
One of our close friends asked us to do a special Valentine’s Day recipe that involves chocolate. My first reaction was, “Heck yes, it’s about time!” Chocolate is one of our favorite “guilty pleasures.” It’s a favorite because it actually has some redeeming health qualities while tasting like an incredibly indulgent treat. Packed with antioxidants and even some minerals, chocolate is best when sourced from a reliable, fair-trade company. Choosing dark chocolate instead of milk chocolate will ensure that you get the most out of those antioxidants, and choosing fair-trade will increase the likelihood that the producers were given a fair deal and that child labor was not used in the production process.
The following recipe is an amazing way to enjoy strawberries and chocolate in two very simple ways. As usual I made sure to add lots of healthy ingredients like protein-packed cashew meal and hemp seeds, omega-3 rich flax seed, plus almond milk that blend perfectly together. These ingredients just happen to be incredibly heart-healthy and tasty! Plus the sweet creamy flavor of the chocolate against the tangy strawberries make for a tantalizing experience! So cuddle up with a special someone this Valentine’s Day and enjoy a healthy, sweet, chocolicious treat!
¼ cup + 2 Tablespoons cashew meal
¼ cup dehydrated raw strawberries, crushed into a meal
1 Tablespoon hemp hearts (raw hulled hemp seeds)
1 Tablespoon flaxmeal
1/8 teaspoon salt
2 Tablespoons coconut oil
2 teaspoons almond milk
1 teaspoon agave or other liquid sweetener2
Sprinkle of Coconut shavings, if desired.
2 cups dark chocolate chips (I used 50% because I found fair trade on sale, but a higher percentage will be healthier and just as delicious!)
2 teaspoons coconut oil, melted.
1 package of Organic Strawberries
Melt the coconut oil in a saucepan over low heat. Make sure to turn off the heat as soon as it’s a liquid, because coconut oil can overheat and get smoky quickly, which doesn’t taste good! Melt the chocolate chips slowly in a separate pan. You can do
in the microwave, on a nonstick pan, or over a hot water bath. Once the chocolate is completely melted, turn off the heat and stir in 2 teaspoons of melted coconut oil.
Add all of the dry truffle ingredients to a mixing bowl. Blend the ingredients thoroughly with a whisk. Add in the wet ingredients and mix with a spoon. The consistency should be a little bit sticky, but it should roll into a ball and hold it’s shape pretty easily. The structure will become firmer when it’s cooled. Roll the truffle dough into small ½ inch balls and place them on parchment paper about 1 inch apart. Cover each truffle with chocolate sauce and place them in the refrigerator to cool.
Wash and dry your strawberries. Place them on a parchment paper and cover with chocolate just like the truffles. Cool for 10 minutes in the refrigerator or freezer. Once the coating is firm you can pull them out and enjoy! The strawberries and truffles can be stored in a closed container in the refrigerator and will be good for about 5 days. Happy Valentine’s Day!
Wishing you lots of love on the 14
and every day of the year,
Micah & the Lighter community