Assorted chocolates 🍫 or chocolate-covered strawberries? 🍓


Makes 1 Serving

Recipe type - Breakfast, snacks



- 1/4 cup cocoa powder or raw cacao powder, sifted

- 1 serving Chocolate love

- 1/4 cup pure raw honey (or agave)

- 1/4 cup coconut oil (no subs)

- 1 tbsp all-natural nut butter (I used cashew butter)

- 1/4 scant tsp fine grain sea salt, or to taste Unsweetened shredded coconut, to garnish Optional pink glaze:

- 1/2 cup icing (confectioner's) sugar,

- 1 large strawberry,

- 1/2-1 tbsp strawberry jam, processed in a mini blender (makes enough to glaze about 8-10)


  1. Wash and pat the strawberries dry. Set aside. In a small pot,
  2. whisk together the raw honey, coconut oil, nut butter, and cocoa powder over low to medium heat.
  3. Whisk for a couple minutes until all the coconut of is melted and remove from heat.
  4. Dip strawberries into the chocolate mixture, coating most of the strawberry.
  5. Place onto a plate lined with parchment paper or on a wire rack.
  6. Repeat for the rest and sprinkle with coconut.
  7. Chill in the fridge to set.


  1. If making the pink frosting: with a mini food processor, combine the icing sugar, strawberry, and jam until smooth.
  2. You may need to add a bit more icing sugar depending on the consistency of your jam.
  3. If you don't have a mini processor, I suggest not using the whole strawberry and just mixing in a bit more jam into the icing sugar until the right consistency is achieved.
  4. Spoon the frosting into a baggie and snip off the end.
  5. Pipe frosting onto the strawberries and place back in the fridge until firm.
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