This is such a fun and yummy treat, perfect for Springtime! I made these Chocolate-Covered Strawberry "Carrots" for Easter this year, but they'd be perfect for bake sales, baby showers (Peter Rabbit-themed, perhaps?) or just as a fun surprise for the kiddos!
Ingredients:
- 12 oz. white chocolate chips (I used Nestle, but you can find vegan/dairy-free chips here!)
- 3 Tablespoons coconut oil
- yellow and red food dye (I used 12 drops of yellow and 4 drops of red)
- 1 lb. strawberries
Directions:
::Rinse strawberries and dry thoroughly. Gently ease green tops upward so they get as little chocolate on them as possible.
:: Melt white chocolate chips and coconut oil according to instructions on the chips' package. I microwaved mine for a few minutes. Stir until smooth and add in food coloring. Stir until food coloring is fully incorporated.
::Line a baking sheet with parchment paper (or use a handy-dandy Silpat like me). Using a fork or fondue fork, carefully skewer the top of the strawberry and dip strawberry into melted chocolate, coating the strawberry fully to the green top. I found it helpful to gently spoon chocolate onto the strawberry while I was dipping it in the mixture.
::Carefully set the dipped strawberries down on the parchment or Silpat and remove fork. Allow chocolate to harden, which should only take a few minutes, then drizzle extra chocolate over strawberries for the ribbed-carrot look. Refrigerate until ready to serve and enjoy!
Don't they just look divine?!
{Note: The coconut oil really compliments the strawberries, but you could substitute shortening. I want to use carrot juice the next time I make these in place of food dye and I'll update the post when I do to let you all know how that went!}
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