INGREDIENTS
10ish strawberries
½ dark chocolate bar, I used at Theo 85% cocoa
Big scoop of my Date Caramel
1.5 tsp coconut oil
*Kitchen essentials: Parchment paper

INSTRUCTIONS
1. Begin by removing the stems from the strawberries using a small paring knife, ensuring not to cut off too much of the strawberry.

2. Prepare the Date Caramel by transferring it into a piping bag or a Ziplock bag. Cut a small opening at one corner of the bag to create a makeshift piping tip. This will make it easier to squeeze the caramel into the strawberries later. Roll the bag down and push the caramel towards the bottom for smoother dispensing.

3. Fill each strawberry with the Date Caramel using the piping bag, swirling it on top for a decorative touch.

4. In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave the mixture in 15-second intervals, stirring between each interval to prevent burning. Alternatively, use a double boiler for melting.

5. Dip each strawberry, bottom-first, into the melted chocolate, allowing excess chocolate to drip off. Place the chocolate-coated strawberries on a baking sheet or flat plate lined with parchment paper.

6. Transfer the strawberries to the refrigerator and let them cool until the chocolate hardens, approximately 10-15 minutes.

7. Once the chocolate is firm, remove the strawberries from the fridge and enjoy!

Love,
Colie

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