From now until basically August, I’m going to be either rushed off my feet or far too chilled out; there will be no mid point. For the next two weeks, it’s going to be rushed off my feet, so when my friends came over last night I needed to make foods that were quick and easy.
This is probably the quickest, easiest and tastiest way to make a dessert that everyone loves. As if chocolate-dipped strawberries weren’t good enough, this version brings some vitamin E, vitamin B3, fibre and heaps of protein in the form of peanut butter, and – even better – some of that delicious and oh so good for you coconut oil. Amazing.
(Makes enough to happily feed 4-6 people and probably more if they’re not greedy)
2 punnets strawberries
2 cups dark chocolate chips (vegan)
4 teaspoons natural 100% peanut butter + reserve
2 tsp coconut oil, room temperature
Set up a bain marie / double boiler / set a ceramic bowl over a pan of simmering water and place the chocolate chips in it
Melt the chocolate slowly, stirring all the time. The slower, the better!
When the chocolate is a thick liquid, stir in the coconut oil and peanut butter
Add more peanut butter if you like, but I find that 4 teaspoons is the perfect amount
Stir well until properly combined, and set the heat to the lowest possible setting
Grab each strawberry by the leaves, and dip / roll each one in the melted chocolate mixture then set it on a Saran Wrapped plate or baking tray to set. The Saran Wrap will stop them getting stuck
Place in the fridge to set, then serve straight from the fridge
Eat with glee
You can also melt the chocolate in short bursts in a microwave, stirring and letting sit for a minute or so between turns. Be very careful that you don’t start to burn the chocolate. Burnt chocolate is officially the worst smell ever, and it lingers. It’s like burnt hair.
You can never make too many of these, so just double or triple the recipe to feed more people – or too keep yourself in Chocolate Peanut Butter Dipped Strawberries for the rest of your life.