(courtesy of Patti's kitchen)
2 pints organic strawberries
1 cup vegan cacao chocolate chips
2 tablespoon agave
5 tablespoons vegan butter
Wash
strawberries, gentle pat dry and set on a towel at room temperature to completely dry. The chocolate will not stick to the stawberries unless they are dry.
In
a small sauce pan over low heat, melt the chocolate chips, corn syrup and vegan
butter stirring constantly. Remove from heat and cool for 3 minutes.
Dip strawberries in the warm chocloate mixture. Set
dipped strawberries on a cookie sheet with a layer of wax paper to cool. The wax paper will prevent the strawberries from sticking to the cookie sheet.
Refrigerate for at least
15 minutes. Best
served within the first 5 hours of dipping to prevent strawberries from spoiling.
