I love this time of the year when the first berries of the season finally appear in the grocery store. As I was walking through the fruit aisle, my nose led me to these gorgeous ripe organic strawberries. I love all berries but there is something about the euphoric smell of strawberries that make me feel girly and pretty. It just seems so serendipitous that the spring finally arrived and these strawberries validated the change in season. I was totally planning to come home, sit down, and eat them all. YUM!
I also picked up a bag of mandarins (note: not my usual clementines). The difference between which I never knew. After I peeled the first one, I realized the mandarins peel really easily and are really juicy, sweet, and slightly tart. A plate of mandarins and strawberries is a perfect way to celebrate the fading of winter and the nearing of spring.
As I was getting into my fruit platter, my husband had the brilliant idea to dip these babies into my favorite chocolate ganache from my Chocolate Euphoria Tarts. 10 minutes later, I had them all dipped and chilling in the fridge awaiting their time to get in my belly. I also dipped some raw almonds to add a little protein to my spontaneous feast.
What girl doesn’t love chocolate dipped strawberries? To be honest, I haven’t ever had citrus dipped in chocolate and they blew me away! I loved them so much.
The platter was so good that even my dog couldn’t keep away. She doesn’t often interfere with my photo shoots, but this platter was way too much to handle. She would not keep her nose out of my shot. There is no crime in letting her smell a little chocolate!
These are so easy to make you don’t need a special occasion or champagne to enjoy them. The chocolate is made with unrefined sweeteners and coconut oil so there is no need to feel bad about eating the whole tray in one sitting. Since regular chocolate is something I indulge in any longer, this is a perfect way to get my fix. I hope you enjoy!
- Fresh fruit
- ¼ cup unsweetened cocoa powder
- 2 TB coconut oil, melted
- 3.5 TB maple syrup
- 1 TB almond butter
- Add all ingredients in a small food processor and blend until smooth.
- Dip your fruit and nuts in the chocolate mix and lay on parchment paper.
- Allow to set in the fridge for 30 minutes.