strawberry creme chocolates
Most of the Valentine’s Day chocolate you find in stores is loaded with tons of inflammatory ingredients. It’s hard to find dairy free chocolate that tastes good AND has good ingredients. That’s why I prefer to make my own. I know exactly what’s in them, so I know I won’t have any adverse reactions. Not to mention, they are so easy to make. These strawberry creme chocolates take less than one hour to make and are so delicious!
What I Used:
Chocolate: Hu Kitchen Dark Chocolate Gems
Coconut Oil: Trader Joe’s Organic Virgin Coconut Oil
Coconut Butter : Nutiva Coconut Manna
Maple Syrup: Costco’s (Kirkland) Organic Maple Syrup
Strawberry Jam: Trader Joe’s Strawberry Fruit Spread
Pitaya Powder: Soulmate Organic Freeze-dried Dragon Fruit Powder
Tips for making these strawberry creme chocolates:
I highly, highly recommend melting your chocolate over a double boiler, as stated in the recipe, instead of in the microwave. It’s very easy to burn chocolate in the microwave. The double boiler method helps to avoid burning your chocolate.
If you are using a larger silicone mold, you may need more than 1 teaspoon of melted chocolate. If you are using a smaller silicone mold, you may need less than 1 teaspoon of melted chocolate. Just make sure you have enough chocolate on the bottom to cover the entire bottom and enough chocolate on the top to fully cover the creme filling.
When chilling your chocolate, be sure to lay it flat in the freeze.
When mixing the strawberry creme filling together, be sure to do it over a double boiler and not it the microwave.
When adding the creme filling into your silicone mold, slightly flatten the top to ensure you get a smooth layer of chocolate on top.
nourish your body.
Strawberry Creme Chocolates
Prep time: 15 minutes Chill time: 40 minutes Total time: 55 minutes
ingredients:
1/2 cup chocolate
1/2 Tbsp coconut oil
1/4 cup coconut butter
1 Tbsp maple syrup
2 Tbsp strawberry jam
1/2 tsp pitaya powder (optional)
directions:
Melt the chocolate and coconut oil together over a double boiler.
Add about 1 teaspoon of melted chocolate into a silicone mold.
Place the silicone mold in the freezer for 10 minutes.
Over a double boiler, whisk together coconut butter, maple syrup, strawberry jam, and pitaya powder.
When everything is well combined, remove from heat.
Spoon about 1 teaspoon of the coconut butter filling into the silicone mold.
Cover the filling with about 1 teaspoon of melted chocolate.
Chill for 30 minutes.
Enjoy :)
