Chocolate Covered Fruit
I used a dark chocolate 70-78% to make these cups along with some coconut oil. Make sure your fruit is ripe for better flavor. These desserts are perfect for anyone trying to eat less sugar.
Ingredients
- 1 3 or 3.5 oz bar of dark chocolate of your choice
- ¼ cup melted coconut oil
- fruit of your choice. I used blueberries, strawberries, and dates
- ¼ cup of pistachios and walnuts
- 4 dates
- ¼ cup freeze dried strawberries
Instructions
- break up the chocolate bar so it fits in a bowl and add 1/4 cup of coconut oil to bowl. Heat in microwave 30 seconds at a time, mixing between heating. Do this until it's a smooth consistency.
- Put the cupcake papers in mini muffin pan and add a tbsp to each paper. This recipe makes a dozen of each flavor. Add 1 tbsp of melted chocolate mixed with coconut oil to each cup.
- Roughly chop your walnuts, pistachios, and dates and set aside.
- For the blueberries: add however many you like, I added 2 per cup. A pint of blueberries is more than enough and sprinkle walnuts on top. However much you like. I just drizzled a little bit on the top.
- For the strawberries: Slice your strawberries lengthwise, so they almost look like hearts. For the freeze-dried strawberries, you can either process in a food processor or just crumble however much you want to the top of each
- For the pistachio and date: add a few pieces of dates to each cup. I only added a few pieces to each because they are really sweet. Then top with chopped pistachios.
- Freeze for 2 hours. Remove from freezer and put into a storage container and keep in the refrigerator.