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The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness.

Mexican Hot Chocolate-Covered Strawberries [Vegan]

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Serves

2-4

Cooking Time

3

Ingredients

  • 1 (3-ounce) block semi-sweet dark chocolate, chopped or grated
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1 pound strawberries, cleaned

Preparation

  1. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the chocolate, stirring with fork or whisk so it melts evenly and doesn’t burn. Add the cinnamon, cayenne, and salt. When fully melted, remove from the heat to prevent burning.
  2.   Holding the strawberries by the stem end, dip them in the melted chocolate, coating them on each side.
  3.  Place the dipped strawberries on the prepared cookie sheet and refrigerate for at least 30 minutes to set the chocolate, or until ready to serve.

 

 


About The Author

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Ayinde Howell

See My Recipes

Ayindè Howell is a restaurant-trained vegan chef of over 20 years and a lifelong vegan. He is the owner, executive chef, and lead innovator of the company iEatGrass. He was the Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to vegan macrobiotic, ayurvedic, raw, international street food, and New American.

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