Recipe: Luscious low-carb chocolate-covered strawberries

September 16, 12:11 PMLow-Carb Lifestyle ExaminerJimmy Moore

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ChocoPerfection-covered strawberries--OOO LA LA!!!

If you need a special idea for that low-carb man or woman in your life who deserves to enjoy the sweetness of life without all the sugar, then what better way to show them how much you love and adore their role in your life than to present some long-stemmed low-carb ChocoPerfection chocolate-covered strawberries as a perfect present?  They'll love you for life for it!

I have my friend and fellow low-carb author of CARB WARS: Sugar Is The New Fat and blogger Judy Barnes Baker for planting this idea into my head after a recent television appearance where she made this delectably delicious sugar-free dessert.  I gotta tell you, if I’m gonna make chocolate-dipped strawberries, then it’s gonna have to have ChocoPerfection bars in it! Even Judy wrote these glowing remarks about ChocoPerfection because this chocolate is the real deal when it comes to sugar-free, low-carb goodness. That’s why I had them make me my very own chocolate bar this year–the raspberry, dark chocolate “Livin’ La Vida Low-Carb Bar!” Life without chocolate is unimaginable! So DON’T DO IT! 

With inspiration from Judy and a little homemade creativity in my kitchen, I made my own recipe for chocolate-laden strawberries the livin’ la vida low-carb way.  ENJOY this recipe anytime you want to treat yourself to something that tastes divine and is good for your waistline! Lemme know what you think!

CHOCOPERFECTION CHOCOLATE-COVERED STRAWBERRIES

2 dark chocolate ChocoPerfection bars
2 Tbs Nutiva Coconut Oil
1 Tbs Hershey’s Dark Chocolate Cocoa Powder
5 packets of the sugar-free sweetener of your choice
12 plump long-stemmed strawberries

Break up the ChocoPerfection bars and place in a microwavable bowl. Add coconut oil on top and microwave for 60 seconds. Stir chocolate for 30 seconds breaking up the big chunks into smaller pieces and then microwave for another 30 seconds.

Stir chocolate for 30 seconds and add cocoa powder and sweetener (I used a new sweetener not yet available on the market yet, but you can use stevia, Splenda, or whatever you enjoy using as an alternative to sugar). Mix thoroughly until smooth (there may be some lingering chunks of chocolate that could require you to microwave a little longer, but be careful not to overcook it because the chocolate will burn).

Grab a larger bowl and fill it up with ice to serve as an ice bath for the bowl with your melted chocolate. Again, take your spoon and stir the soupy chocolate mixture as the ice cools it down until it begins to thicken up a bit. When it reaches a moderately thick consistency (usually after about two minutes), grab a strawberry and dip it in the chocolate and slowly twirl it around until it is completely covered except for the very top where the stem is. Turn it upside down right before placing it on your serving plate. Repeat with remaining strawberries.

I placed mine in the freezer for about five minutes to allow the chocolate to set and harden up. Then serve! My wife Christine thought she had died and gone to heaven with this recipe. I KNOW you’re gonna eat this up (LITERALLY!) too. ENJOY!!!