Chocolate Covered Strawberries and Cream


For the strawberry layer

  • 8 ounces strawberries (organic)
  • 13.66 ounce can coconut cream
  • 1/2 c. coconut flake
  • 1/4 c. maple syrup, raw honey, or xylitol

For the chocolate layer

  • 1 bar Green and Black’s Oragnic Dark Chocolate 80%
  • 1/4 c. maple syrup or powdered xylitol (you can make your own with regular xylitol and a food processor)
  • 1/2 c. coconut oil, divided



  1. In a food processor, pulse the coconut flake into tiny pieces.
  2. Add strawberries, coconut cream, coconut flake, sweetener, and 1/4 c. coconut oil, and blend.
  3. Next, grease a mini muffin tin with coconut oil.
  4. Pour the strawberries and cream mixture in the mini muffin tin, leaving space at the top of each tin for the chocolate.
  5. Freeze the strawberries and cream mixture in the tins overnight or until solid.
  6. Once the strawberry mixture is frozen, prepare the chocolate.  In a double-boiler on medium-low heat, melt the chocolate and coconut oil.  Once melted, stir in the maple syrup or powdered xylitol.
  7. Take the chocolate mixture and “top off” the mini muffin tins of strawberries and cream.  Freeze.
  8. Once the “pucks” are frozen, you can remove them from the tin and store in a zip Loc or Pyrex dish in the freezer.  Keep frozen or they’ll melt.

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