Description
These are a fun twist on the classic chocolate covered strawberry! Gluten-free and easily made vegan, these are a healthy treat.
Ingredients
Scale
- 1 1/2 cups cashews
- 1 1/2 cups freeze dried strawberries
- 1/4 cup coconut flour
- 1/4 cups unsweetened vanilla almond milk
- 2 tablespoons raw honey
- 1 tablespoon coconut oil
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1/4 cup + 1 tablespoon raw cacao powder (or unsweetened cocoa powder)
Instructions
- Put the cashews and freeze dried strawberries into a food processor and process until you get a fine crumb.
- Add the coconut flour, vanilla almond milk, honey, and 1 tablespoon coconut oil and process until it turns into a ball.
- Press the mixture into mini muffin tins, about 3/4 of the way in each cup.
- Place in the freezer while you make the chocolate topping.
- Melt 1/4 cup coconut oil.
- Whisk in the honey and cacao powder.
- Spoon a little chocolate mixture on top of each strawberry cup.
- Place the muffin tin back in the freezer or refrigerator to allow the chocolate to set, about 10-15 minutes.
- Use a knife to remove the cups from the mini muffin tin. Keep stored in the refrigerator. Enjoy!
- Prep Time: 15 mins
- Category: desserts
Nutrition
- Serving Size: 1
- Calories: 116
- Sugar: 3g
- Sodium: 18.8mg
- Fat: 8.25g
- Carbohydrates: 70.3g
- Protein: 2.4g