The Easter weekend is here and that usually means indulging in lots of sweet and savoury treats (I won’t mention the chocolate egg I’ve already eaten…) so I decided to experiment in the kitchen with some of my favourite ingredients and that’s how Chocolate Almond Butter Strawberries were born!
The sauce is perfect for dipping all sorts of fruit in, and if there is any left over you can spread it out on a baking sheet, sprinkle over sea salt and pop in the freezer to harden, it makes the most deliciously rich chocolate to add to breakfast bowls or melt into porridge…
- 50g almond butter
- 25g raw cacao powder
- 25g raw maple syrup
- 5 tbsp of milk (I used coconut)
- 250g strawberries
Add all of the ingredients to a heat proof bowl, except for the milk and strawberries, and put over a pan of simmering water (make sure the bowl doesn’t touch the water underneath). Keep stirring as the sauce starts to melt together, add a tablespoon of milk and stir. Repeat until the sauce is lovely and thick then remove from the heat.
Dip the strawberries in the sauce and sprinkle with your favourite toppings, I used crushed pistachios, sesame seeds, raw fruit powder and coconut.
Pop in the fridge to set the sauce, although it will still remain buttery so won’t harden like normal chocolate. Or eat straight away while they’re still warm!