Is there a more stereotypical dessert for Valentine’s Day than chocolate covered strawberries? I (Jesse) really don’t think there is. I mean, whoever decided to combine chocolate and strawberry was clearly a genius. It’s delicious! But what if you can’t eat chocolate? Maybe you have an allergy, intolerance, or you just don’t like it. Well, I’ve got you covered.
I wanted to make a sweet and indulgent treat this Valentine’s Day that everyone could indulge in, even if you’re still in the strict elimination phase of AIP. These carob covered strawberries are rich while still having a sweet bite from the fresh strawberry. They are also so easy to whip together! This carob sauce can even be used as a warm fondue if that’s more your style.
So go indulge with you honey this Valentine’s Day (or just eat it all yourself… the more the merrier right?)
Carob Covered Strawberries (AIP/ Paleo)
Serves 4 – 6
⅓ cup coconut oil, melted
3 TBS maple syrup
½ tsp vanilla extract
¼ cup carob powder
¼ cup full fat coconut milk
Pinch of sea salt
16oz container of fresh strawberries
In a small saucepan combine the coconut oil, maple syrup, and vanilla extract and stir together. Turn the heat to low and add in the carob powder and coconut milk. Whisk together until no lumps remain. Add your pinch of sea salt and set aside. Allow the carob sauce to cool slightly before dipping your strawberries.
Carefully dip your strawberries and then place them on a plate, tray, or baking sheet lined with parchment paper. Move to the fridge and allow the strawberries to set overnight.