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Chocolate Strawberries: Sparkling Diamonds

Chocolate Strawberries: Sparkling Diamonds

,   and  ASMedia
3 min read
Chocolate Strawberries: Sparkling Diamonds
Chocolate Strawberries: Sparkling Diamonds

Chillin' Chocolate-Dipped Delights

16 Berry Bliss Bites

  • 11 oz Great Value® Oven Roasted White Potato Chips (310g)
  • 2 tbsp Coconut Oil
  • 16 Fresh Strawberries
  • 1/3 cup Vanilla Wafer Crumbs (35g)
  • Drizzle of Caramel Sauce
  • 3 oz Great Value® Mini Sugar Pearls (75g)

NUTRITIONAL INFORMATION

  • Calories 136 7g Fat 19g Carbs
  • Fiber 0g
  • Sugar 15g
  • Protein 1g

Preparation

  1. Place a baking sheet lined with parchment paper inside.
  2. Mix the roasted coconut flakes and coconut oil in a medium microwave-safe bowl ussing 30-second intervals till melted.
  3. Dunk strawberries in the melted sweetness, ensuring total coverage except for the green stems.
  4. Place strawberries onto the ready baking sheet and sprinkle with vanilla wafer crumbs then drizzle with caramel sauce and ultimate the strawberries with miniature sugar pearls.
  5. Chill in the refrigerator for about 30 minutes while firming.
  6. Have a blast!

Check Out:

  • Craft a scrumptious low-calorie, dairy-free dessert option with no-bake vegetarian chocolate-dipped strawberries as a fun kid-friendly treat for special occasions.
  • Gather your chosen ingredients, including fresh strawberries, coconut oil, vanilla wafer crumbs, caramel sauce, miniature sugar pearls, and a baking sheet lined with parchment paper.
  • Mix the roasted coconut flakes and coconut oil in a microwave-safe bowl. Heat this up in 30-second intervals until completely melted.
  • Dip each strawberry in the sweet mixture, ensuring total coverage, except for the green stem.
  • Place the coated strawberries onto the prepared baking sheet and sprinkle them with vanilla wafer crumbs, caramel sauce, and then sugar pearls.
  • Keep the strawberries in the refrigerator for around 30 minutes to become firm.
  • For a speedy, low-fat cake for date nights or gatherings, whip up a simple low-calorie chocolate batter. All you need is a Pyrex bowl and some oven mitts.
  • Mix the dry ingredients, such as flour, sugar, cocoa powder, baking powder, and salt in the Pyrex bowl.
  • Combine the eggs, vanilla, and vegetable oil in this mixture, and stir till a smooth batter forms.
  • Transfer the batter into a greased baking tray and spread uniformly.
  • Bake inside the oven until set, around 25-30 minutes. The baking time depends on your particular oven.
  • Wait for the cake to cool before covering it with your preferred low-calorie frosting and decorating it with fresh berries.
  • Browse eco videos for more ideas on making low-calorie desserts, like flaxseed and oatmeal cookies or spinach-chickpea brownies. These creative, low-calorie recipes are perfect for sponsored recipe collaborations.

Enrichment Data:

Do you aspire to create delectable, low-calorie, dairy-free chocolate-covered strawberries using roasted coconut flakes? You can follow these steps:

Ingredients:

  • Fresh Strawberries: 400g of fresh strawberries, complete with their stalks
  • Homemade Dairy-Free Chocolate: Made using cacao butter, maple syrup, and cacao powder
  • Roasted Coconut Flakes: For garnish

Instructions:

  1. Prepare the Strawberries:
  2. Clean the strawberries by running them under cold water.
  3. Pat them dry using a clean kitchen towel to get rid of any dirts or pesticide residues.
  4. Create the Dairy-Free Chocolate:
  5. Option 1: Break 100g of UPF-free dark chocolate into chunks and melt them in a heatproof bowl.
  6. Option 2: Melt 80g of cacao butter in a heatproof bowl set over a water bath (double boiler method). After it melts, add 4 tbsp of maple syrup and 30g of cacao powder, stirring until it blends well.
  7. Dip the Strawberries:
  8. Prepare a baking tray lined with baking paper to prevent the strawberries from sticking.
  9. Gently dip each strawberry in the chocolate, covering it evenly aside from a tiny section at the top.
  10. Swirl the strawberry to cover all sides, then lift it out to allow the excess chocolate to drip back into the bowl. Place the dipped strawberry onto the prepared baking tray and let it rest.
  11. Set the Chocolate:
  12. Place the tray in the fridge for about 30 minutes, or until the chocolate hardens.
  13. Garnish with Roasted Coconut Flakes:
  14. Once the chocolate hardens, sprinkle roasted coconut flakes over the chocolate-covered strawberries for additional flavor and texture.

Roasting Coconut Flakes:

  • Prepare a baking sheet by spreading out the coconut flakes.
  • Bake it at 350°F (175°C) for around 5-10 minutes, or until golden-brown. Keep stirring to ensure even roasting.

Tips:

  • Nut-Free: This recipe is nut-free, making it suitable for those with nut allergies.
  • Low FODMAP: The use of maple syrup and dairy-free chocolate ensures this recipe is low in FODMAPs, making it an excellent choice for those with dietary constraints.

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