Dipped Chocolate Fruit

INGREDIENTS

Makes 48 large Strawberries

CHOCOLATE

125 g (4 oz/ ½ cup) melted cacao butter

185 g (6 oz) cashew butter, room temperature

60 g (2 oz/ ½ cup) raw cacao powder

2 tablespoons organic maple syrup or raw honey

 ½ teaspoon vanilla bean paste or extract

pinch of sea salt

FRUIT (your choice)

Strawberries, watermelon, kiwi fruit, oranges, figs, banana

TOPPING

desiccated coconut, chopped or flaked almonds, hemp seeds

METHOD

PREPARE your fruit.

WASH and dry your strawberries. 

SLICE watermelon, pineapple, kiwi fruit, oranges and figs.

PEEL and slice banana.

COMBINE melted cacao butter and cashew butter in a bowl.

MIX well using small whisk until the cashew butter is emulsified in the cacao butter.

ADD cacao powder, maple syrup vanilla and sea salt.

MIX well using your small whish for about 5 minutes until smooth and creamy.

PREPARE a few trays lined with baking paper.

DIP the fruit into the chocolate and place onto the trays.

ADD any toppings if desired.

SET at room temperature for 1 hour or place in the fridge.