I know it's a little early, and this recipe screams Valentine's Day, but I was craving chocolate, and I wasn't going to make myself wait until the "holiday" to enjoy these. My favorite thing about making homemade chocolate is that once it's melted down, you can stir in any spices, herbs, nuts, or fruit that you like. I chose to flavor my chocolate Mexican style, adding a subtle heat into the sweetness.
I'm not positive if chocolate is a true aphrodisiac food or if that is just a myth, but the added spices are all known to be sexually stimulating. Maca, cinnamon, nutmeg, ginger, and cayenne pepper have all been shown to increase sex drive and energy. They work together to warm up the body and increase blood flow. This is the perfect treat to share with your significant other or to enjoy alone to warm yourself up!
I had a little leftover chocolate when I was done dipping my strawberries, so I poured it into a couple of small pastry molds and made mini chocolate bars. You can dip really whatever you want (pretzel rods, apple slices, etc.) into this chocolate, and it will coat it. Once you learn how to make this chocolate, you will be able to play around with flavor combinations of your own.
YIELDS
1 package of strawberries
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup vegan chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon maca
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 1-2 drops vanilla extract
- 1 package strawberries
- shredded coconut to top
- sliced/crushed almonds to top
Directions
1. Using a double boiler, bring some water to a boil in the bottom pot.
2. In the top pot, stir in the chocolate chips and the coconut oil until combined. The coconut oil keeps the chocolate from burning or clumping, so if you notice either of these things happening, add a little more coconut oil as needed.
3. Stir in the maca, cinnamon, nutmeg, ginger, cayenne pepper, and vanilla extract. Continue to stir so the chocolate stays nice and smooth.
4. Line a cookie sheet with wax/parchment paper.
5. Begin dipping your strawberries into the melted chocolate. Place them on the lined cookie sheet.
6. While the chocolate is still hot, top with almonds or coconut. It's best to top each one as you make it.
7. Place in the fridge to harden for 5-10 minutes before they are ready to eat. Keep stored in the fridge or the chocolate will melt!
2. In the top pot, stir in the chocolate chips and the coconut oil until combined. The coconut oil keeps the chocolate from burning or clumping, so if you notice either of these things happening, add a little more coconut oil as needed.
3. Stir in the maca, cinnamon, nutmeg, ginger, cayenne pepper, and vanilla extract. Continue to stir so the chocolate stays nice and smooth.
4. Line a cookie sheet with wax/parchment paper.
5. Begin dipping your strawberries into the melted chocolate. Place them on the lined cookie sheet.
6. While the chocolate is still hot, top with almonds or coconut. It's best to top each one as you make it.
7. Place in the fridge to harden for 5-10 minutes before they are ready to eat. Keep stored in the fridge or the chocolate will melt!
Also by Lauren: Gluten-Free Mushroom Pho Soup
Related: Nutella-Inspired Hot Chocolate
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Lauren Sacerdote
