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Author Notes: A simple yet delicious way to spice up any meal. A healthy dessert with a little sexy kick! —HealthyVoyager
ounces vegan chocolate, chopped
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)
tablespoon vegan butter
teaspoon ground pure chili powder, such as ancho
large strawberries with long stems
- In a heat-proof mixing bowl, add the chocolate, cream, and butter.
- Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl.
- Stir until chocolate is melted.
- Stir in the chili powder and mix until fully incorporated.
- Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan.
- Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray.
- Once chocolate is cool, chill until fully set, about 30 minutes.
- This recipe was entered in the contest for Your Best Chocolate & Spice