This simple and delicious treat can be a great hit for any occasion. Breakfast in bed? Yes please!
Or impress guests with this as an appetizer or dessert. The sweet tartness of a juicy red ripe strawberry, swirling in your mouth with the rich smooth coco-nutty chocolate..okay I am already salivating!
Strawberries (At least 1-2lbs)
1/2 C Agave
1/2 C Pure Maple Syrup or Honey
1 C Organic, non-refined Coconut Oil
1/2 C Org. Cocoa
Dash of Sea Salt (opt.)
Blend until smooth. Pour into a plastic container and store in the fridge until ready to use.
*I would make the filling a few hours or the day before to get it to set in the fridge so it doesn't fall out when you pick them up.
1. Wash and dry the strawberries.
2. Core the Strawberries. I use a paring knife and poke it into the strawberry near the stem/leaves. Then carefully make your way around the top making a hole with the knife about half way down into the strawberry, after making a circle, finally pull out the core. *Or I have seen these cool "strawberry corers" at Walmart for a few dollars...Mothers day? :)
3. Scoop chocolate filling into a piping bag with a flower shaped coupler on the end.
4. Stick the end of the coupler down into the strawberry as far as it can go, then while squeezing in the chocolate swirl it around until you get to the top.
When you have filled as many strawberries as you desire, arrange on a plate and set in the fridge until ready to serve...OR eat right away!