Another wonderful recipe from @emmswason!
These delicious little morsels would be the perfect treat to make for your love (or even just your fine self) this Valentine’s Day!
The touch of tartness from freeze-dried strawberries combined with the deliciously buttery, slightly nutty sweetness of the coconut butter cuts through the richness of the chocolate just perfectly.
It’s layers, upon, layers, upon layers of edible awesomeness!
Not only do these deliciously simple fudge bites taste like an absolute dream, but they also happen to be vegan, gluten free, sugar free, dairy free, keto and paleo friendly!
This recipe makes 10-12 deliciously simple, subtly sweet, buttery smooth, seriously indulgent, dark chocolate strawberry coconut butter fudge bites that you’ll really want to sink your teeth into.
Ingredients:
1 cup of coconut butter – or you can make your own simply by blending 1 1/2 cups of unsweetened coconut flakes
1/2 cup of freeze dried strawberries
1 Tablespoon of cacao
4-6 drops of Naturally Sweet Stevia Vanilla Crème Drops
A pinch of salt
Instructions:
1 – Place 1/2 a cup of your coconut butter plus 2 drops of Naturally Sweet Stevia Vanilla Crème Drops into a bowl add cacao and stir to combine.
If you find your coconut butter is a little too solid to work with, you can melt/soften it by placing it in a microwave for 15-20 seconds or place the bowl over a pot of simmering water for a minute or two.
2 – Use a teaspoon to scoop your chocolate coconut butter into a chocolate mould (or you can just use mini paper or silicone cupcake/muffin cases if you prefer) and gently tap on the counter to help smooth out the fudge into a nice even layer and remove any air bubbles.
Note – You can use all the chocolate coconut butter here or save a 1/4 of it to spread on top to finish your fudge. Totally up to you – I like to have some with chocolate on top and some without.
3 – Place in the fridge or freezer to set.
4 – Now onto the strawberry layer.
Place your freeze-dried strawberries into a food processor or blender and process into a fine powder (or you can just crumble them up by hand)
5 – Place 1/4 cup of the remaining coconut butter into a small bowl, add 1-2 drops of Naturally Sweet Stevia Vanilla Crème Drops and your strawberry powder and stir to combine.
6 – Now, take your chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.
7 – Once all your cups are topped with their pretty pink strawberry coconut butter, you need to pop them back into the fridge or freeze for 5 mins to set before adding that final, vanilla layer.
8 – While your strawberry layer is firming up, stir remaining 1-2 drops of Naturally Sweet Stevia Vanilla Crème Drops into the last of the coconut butter and stir to combine.
9 – Spoon 1/2 a tsp of vanilla coconut butter on top of each strawberry layer and voila’ done. Unless you want to add a final chocolate layer . . . then you’ll need to repeat the chill-spread process one last time.
Notes:
These delicious little cups are best stored in the fridge or freezer will keep well in a sealed, airtight container the fridge for several weeks (if they last that long, mine never do!) or they can also be stored in the freezer for 3-6 months!
