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Chocolate-dipped Strawberries with Coconut and Almonds

6 to 8 servings
Desserts

Characteristics

Low Sodium Vegetarian

Nutritional Facts Per Serving

149
Calories
2.3 g
Protein
14.5 g
Carbs
2.6 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 149
  • Fat 10 g
    • Saturated   5.6 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   8 mg
  • Carbohydrate 14.5 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 2.3 g
    • Vitamin A 0 %
    • Vitamin C 35 %
    • Calcium 3 %
    • Iron 6 %

Method

Line a baking sheet with parchment paper. Spread the almonds and coconut on separate plates. Place the dark chocolate in a small bowl. Heat in short spurts in the microwave, stirring occasionally, until the chocolate is melted. Dip a strawberry three quarter way into the chocolate, remove and let the excess chocolate drip away. Roll the strawberry in almonds; set on the baking sheet. Repeat with 11 more strawberries.

Place the white chocolate in a small bowl. Melt as described for the dark chocolate. Dip a strawberry three quarter way into the chocolate, remove and let the excess chocolate drip away. Roll the strawberry in the coconut, and then set on the baking sheet. Repeat with the last 11 strawberries. Chill the strawberries in the fridge to set the chocolate. Arrange on a pretty plate. Cover and keep the strawberries in the fridge until ready to devour.

Note: Save the leftover chocolate for melting and drizzling on ice cream or cakes.

Serving Suggestions

If you’re hosting a large gathering and want to end things on a sweet note, arrange these strawberries on platters with a few of the other sweets found in our website recipe collection, such as Espresso Shortbread, Grape and Mascarpone Cheese Tarts, and White Chocolate, Cranberry, and Pecan Clusters.

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