Serves 8 to 12
THIS TREAT is just like its name: pure fruit and chocolate happiness. But I created it out of need. I wanted something sweet, but I was in a hotel room with no kitchen, so I couldn’t bake anything. I had bought myself some raw dark chocolate and some coconut flakes for snacking. I don’t know if you have ever tried to snack on unsweetened raw chocolate before, but it’s just not very pleasant. I wasn’t sure why I bought it, until I decided to order some room service: a bowl of mixed fruit and some matches. I proceeded to melt the chocolate with the matches. I actually sat there holding match after match over the chocolate until it was soft. It took forever, but what can I say… I needed chocolate! When the chocolate was soft, I dipped the fruit into the chocolate, dipped it all in some coconut, and put it in the hotel refrigerator (next to the disgusting cans of soda). About a half hour later, I was sitting in the bathtub eating raw dark chocolate–covered fruit. Yes, I was the MacGyver of food! And yes, these are the lengths to which I will go to get myself something both sweet and healthy. When you have the motivation, anything is possible!
The truth is that chocolate is not the enemy. It’s all the sugar in it that creates a problem. Actually, raw dark chocolate is very good for you. It’s loaded with vitamins B1, B2, B3, B5, B9, and E. It is also packed with magnesium and other beneficial antioxidants. On its own, dark chocolate can be bitter, but paired with fruit’s natural sweetness, it works perfectly. This treat is pure fruit and chocolate happiness.
About 4 cups assorted fruit (strawberries, banana, figs, peaches, and/or blueberries)
1 cup dairy-free, raw dark chocolate chips, or 1 approximately 6-ounce bar dairy-free raw dark chocolate, broken in pieces (preferably no refined sugar, no other ingredients)
2 tablespoons real maple syrup
1 tablespoon coconut oil
Pinch of Himalayan salt
1 cup shredded unsweetened coconut
Wash the fruit and set it on paper towels to dry completely. Line a baking sheet with parchment paper. In a double broiler, melt the chocolate, adding the maple syrup, coconut oil, and salt. When melted, dip in each piece of fruit, one at a time, then dip in the coconut. Place on the lined baking sheet and refrigerate for at least 30 minutes before eating. These will only keep in the refrigerator for about a day.