Carob Covered Strawberries Recipe
Learn how to make a healthy, indulgent treat with this carob-covered strawberries recipe. Naturally sweet, customizable, and perfect for every occasion!
Ingredients
- Fresh strawberries: 20-25 ripe firm strawberries with green caps.
- Carob powder: ½ cup high-quality additive-free.
- Coconut oil: 3 tablespoons melted.
- Maple syrup or honey: 2 tablespoons adjust for desired sweetness.
- Vanilla extract optional: ½ teaspoon.
Instructions
Prepare Strawberries:
- Wash strawberries thoroughly and pat them dry. Ensure no moisture remains, as it can prevent the coating from sticking.
Mix Carob Coating:
- In a microwave-safe bowl or double boiler, melt the coconut oil until fully liquid. Slowly whisk in the carob powder and sweetener (maple syrup or honey) until smooth and lump-free. Add vanilla extract if desired.
Dip Strawberries:
- Hold each strawberry by the green cap or a fork. Dip it into the warm carob mixture, coating it evenly. Let excess drip off.
Set Coated Strawberries:
- Place dipped strawberries on a tray lined with parchment paper. Add optional toppings like chopped nuts or shredded coconut before the coating sets.
Refrigerate and Serve:
- Transfer the tray to the refrigerator for 15-20 minutes to allow the coating to harden. Once set, serve and enjoy!
Notes
- Ensure strawberries are fully dry to prevent the coating from sliding off.
- For a firmer coating, use less coconut oil in the carob mixture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Let strawberries sit at room temperature for 5 minutes before serving for the best texture.