Ingredients:

  • 1 cup (150 g) carob powder
  • 1/2 cup (120 ml) coconut oil, melted
  • 1/2 cup (100 g) maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 pound (450 g) fresh strawberries, washed and stems removed

Instructions:

  1. Wash and dry the strawberries thoroughly to remove any moisture. Remove the green tops and gently pat dry with a paper towel.
  2. In a mixing bowl, combine melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of salt. Gradually whisk in the carob powder until smooth and well combined.
  3. Hold each strawberry by the stem or use a toothpick to dip. Dip each strawberry into the carob sauce, allowing excess to drip off, and place on the prepared baking sheet.
  4. Place the dipped strawberries in the refrigerator for about 15 minutes to let the sauce set. Serve chilled or at room temperature.