Chocolate-Covered Fruit Snacks

Chocolate-covered Strawberries 4 Ways

Ingredients
for 20 servings

1 lb (455 g) fresh strawberry
1 cup (175 g) white chocolate
1 cup (175 g) milk chocolate, or dark
2 tablespoons coconut oil
1 ½ cups (190 g) crushed peanut
1 ½ cups (190 g) chocolate cookie crumb

Preparation

1. To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
2. Insert toothpick into the top of a strawberry.
3. Coat strawberry entirely in chocolate, alternating between white and dark.
4. Chill strawberries for about 15 minutes or until hardened.
5. For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
6. Chill once more for 15 minutes or until hardened.
7. To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
8. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
9. Coat strawberry entirely in chocolate, alternating between white and dark.
10. Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
11. Chill once more for 15 minutes or until hardened.
12. To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
13. Coat strawberry entirely in chocolate, alternating between white and dark.
14. Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
15. Chill once more for 15 minutes or until hardened.
16. To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
17. Coat strawberries entirely in white chocolate.
18. Chill strawberries for about 15 minutes or until hardened.
19. To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white “V” in the center of the strawberry.
20. With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
21. Chill once more for 15 minutes or until hardened.
22. Enjoy!

Chocolate-Dipped Oranges

Ingredients
for 2 servings

1 orange
1 cup (175 g) semi-sweet chocolate chip
½ cup (80 g) rainbow sprinkle
½ cup (75 g) freeze-dried strawberry, crushed
½ cup (70 g) almond, chopped
½ cup (120 g) coarse sea salt
SPECIAL EQUIPMENT

lollipop sticks, or other small stick equivalent

Preparation

1. Peel orange into slices and insert lollipop sticks.
2. Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
3. Dip orange slices halfway in chocolate, and then in each topping of your choice.
4. If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
   *Additional oranges can be used to increase serving size
5. Enjoy!

Chocolate Fondue Bread Boat

Ingredients
for 12 servings

1 loaf bread, large loaf
4 tablespoons butter
3 tablespoons sugar
½ teaspoon cinnamon
10 oz (285 g) dark chocolate
10 oz (285 g) milk chocolate
10 oz (285 g) white chocolate
3 ¼ cups (780 mL) heavy cream, divided

Preparation

1. Preheat oven to 350˚F (180˚C).
2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
3. Take the 3 bread cut outs and slice them into 6 strips each.
4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
5. Combine butter and sugar and brush onto loaf.
6. Add cinnamon to the sugar butter mixture and brush onto strips.
7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
11. Place loaf on serving tray and fill each hole with one of the three fondues.
12. Enjoy!

Chocolate Peanut Butter Frozen Banana

Ingredients
for 2 servings

1 banana
CHOCOLATE COATING

3 cups (510 g) dark chocolate
3 tablespoons coconut oil
PEANUT BUTTER DRIZZLE

3 tablespoons peanut butter
2 tablespoons almond milk

Preparation

1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. In a bowl, mix the peanut butter and almond milk until smooth.
5. Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
6. Place bananas in freezer until the coating has hardened.
7. Enjoy!

Chocolate Almond Frozen Banana

Ingredients
for 2 servings

1 banana
CHOCOLATE COATING

3 cups (510 g) dark chocolate
3 tablespoons coconut oil
TOPPINGS

almond slice, to taste

Preparation

1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. Place almonds onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Chocolate Strawberry Frozen Banana

Ingredients
for 2 servings

1 banana
CHOCOLATE COATING

3 cups (510 g) dark chocolate
3 tablespoons coconut oil
TOPPINGS

freeze-dried strawberry, to taste

Preparation

1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. Place strawberries onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Chocolate Coconut Frozen Bananas

Ingredients
for 2 servings

1 banana
CHOCOLATE COATING

3 cups (510 g) dark chocolate
3 tablespoons coconut oil
TOPPINGS

shredded coconut, to taste

Preparation

1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. Place coconut onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!