Author Notes
A simple yet delicious way to spice up any meal. A healthy dessert with a little sexy kick! —HealthyVoyager
Ingredients
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6 ounces
vegan chocolate, chopped
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3 tablespoons
vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
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1 tablespoon
vegan butter
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1/8 teaspoon
ground pure chili powder, such as ancho
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10
large strawberries with long stems
Directions
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In a heat-proof mixing bowl, add the chocolate, cream, and butter.
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Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl.
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Stir until chocolate is melted.
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Stir in the chili powder and mix until fully incorporated.
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Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan.
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Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray.
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Once chocolate is cool, chill until fully set, about 30 minutes.
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