Fruit is often dubbed “nature’s candy” as it contains both glucose & fructose. Glucose, as any carb-conscious foodie will attest, causes a rapid blood sugar rise requiring insulin. Fructose, on the other hand, does not raise blood sugar and is metabolized by the liver. Berries are a superfood packed with antioxidants & fiber, making them an excellent choice for a naturally sweet treat. Strawberries, in particular, hold up exceptionally well dipped in chocolate, as “discovered” by Lorraine Lorusso in the 1960s. Not to mention, this recipe is beyond simple — perfect for anyone with a stove and a refrigerator.
Line a small rimmed baking sheet with parchment.
Rinse and pat dry strawberries.
Break apart chocolate into small pieces.
Set a double boiler over medium heat. *
Add chocolate pieces and coconut oil, stirring occasionally until melted.
Holding strawberries by stems, dip in melted chocolate.
Lay on the prepared baking sheet and refrigerate for 30 minutes, until set.
Naturally low-carb & gluten-free
*If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
