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Coconut Butter Dipped Strawberries

These 2 ingredient coconut butter dipped strawberries from http://meatified.com are a simple and refreshing treat. Enjoy them as is, or roll them in your favorite toppings!

Ingredients

Scale
  • 1 lb clean and chilled strawberries
  • 1 cup / 240 ml coconut butter

For the toppings: (see notes)

Instructions

  1. SOFTEN: Place the coconut butter jar into warm water or gently heat it in the microwave until it softens. Stir it through so that it’s evenly combined and liquid. Carefully transfer the warmed coconut butter to a wide mouthed or short little jar. Whatever you use, it needs to be deep enough to almost fully submerge your strawberries for dipping! I used little 4 oz mason jars, topping them off with extra warmed coconut butter from the jar as needed. You may not use all of the coconut butter, it will depend on the container you use for dipping and the size of your strawberries!
  2. CRUSH: To make the crushed ginger & coconut chips and to make the raspberry dust, I used my mini food processor. Just add each topping to the bowl one at a time and whizz until you have the texture you want.
  3. DIP: Line a baking tray with wax paper. Holding each clean and chilled strawberry by its leaves, gently dip each one into the coconut butter. Let the excess coconut butter drip off or wipe the tip of the strawberry on the edge of the jar, then transfer the berries to the wax paper lined baking tray if you want to make plain coconut butter dipped strawberries.
  4. ROLL: For completely covered berries, have your chosen toppings ready to hand in shallow little plates. Gently roll your coconut butter dipped berries in the toppings until they are evenly coated. Pop each strawberry on the wax paper lined tray once they’re coated and repeat.
  5. SPRINKLE: If you’re sprinkling the strawberries with lighter toppings instead of completely covering them, you’ll want to place the still-wet dipped berries on the wax paper lined baking tray, then sprinkle the toppings lightly over the top of each berry. If you’re making more than one type of sprinkled garnish, space the berries far enough apart that you won’t accidentally get overlap between the different toppings!
  6. STORE: Keep the finished coconut butter dipped strawberries in the fridge for a day or two — the coconut butter will soften and eventually melt if it gets warm.

Notes

Some of my other nut & seed free ideas for toppings:

* sprinkle of carob powder
* coconut sugar or date sugar
* crushed baked apple chips
* dried rose petals
* matcha powder
* toasted coconut butter instead of plain
* toasted shredded coconut
* very finely crushed unsweetened banana chips
* very finely crushed plantain chips