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Carob-Covered Strawberries Recipe

Yields1 Serving

 1 cup carob chips (or carob powder mixed with a little coconut oil)
 2 tbsp coconut oil (if using carob powder)
 2 tbsp maple syrup or honey (optional, for added sweetness)
 15 fresh strawberries (washed and dried thoroughly)
 • Optional toppings: shredded coconut, crushed nuts, or sprinkles
1

Prepare the Strawberries

Wash the strawberries gently under cold water and pat them dry completely with a paper towel. Moisture can prevent the carob from sticking.

2

If using carob chips:

Place the carob chips and 1 tbsp coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Alternatively, melt the carob chips and coconut oil in a double boiler on the stove.

If using carob powder:

    • Mix 1/2 cup carob powder with 2 tbsp coconut oil and 1-2 tbsp maple syrup or honey in a small saucepan. Heat on low, stirring constantly, until smooth and glossy.
3

Dip the Strawberries

Hold each strawberry by the stem or use a toothpick, and dip it into the melted carob, swirling to coat about 3/4 of the strawberry.

Allow any excess carob to drip off, then place the strawberry on a parchment-lined tray.

4

Add Toppings (Optional)

While the carob is still wet, sprinkle the strawberries with shredded coconut, crushed nuts, or sprinkles for added texture and flavor.

5

Set the Carob

Place the tray of dipped strawberries in the refrigerator for 10-15 minutes, or until the carob hardens.

6

Serve

Arrange the carob-covered strawberries on a plate and serve immediately. Store any leftovers in the refrigerator.

Nutrition Facts

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