Dipping Chocolate
(click on image to enlarge)
Makes over 2 cups
Great for making chocolate-dipped strawberries! This is a big batch.
Ingredients
- 1 cup raw cacao powder
- 1 cup raw agave nectar
- 1 cup coconut oil
Preparation
Stir raw chocolate powder into coconut oil until well mixed, then add agave and mix together well. If you want to make a smaller batch, just use equal amounts of all three ingredients. To make chocolate-dipped strawberries: wash strawberries and pat dry. Dip into the chocolate mixture, put on a sheet of wax paper and refrigerate. You can keep the leftover chocolate dip in the fridge, just make sure you stir it up again when you’re ready to use it – the agave nectar separates to the bottom.
Comments
Carmentina writes: (February 12, 2008)
This is a keeper! Thanx!
kandace writes: (February 12, 2008)
Thank you for posting this – and just in time for Valentine’s. Ray and I used to make dipped strawberries for each other before moving to raw and I haven’t tried them since. I cannot contain my excitement!!!
angie writes: (February 12, 2008)
Kandace, I guess it’s payback – You have a ton of great recipes; I’m glad I can give you one. Let me know how you like it.
ilovesnowie writes: (February 22, 2008)
Oh my gosh! This is so delicious! I just cut back on the agave nectar since I like intense dark chocolate flavor. I dipped strawberries and they immediately hardened (not like the picture, I guess due to less agave nectar). My non-raw daughter loves them, the smell reminds her of Coppertone suntan lotion, LOL.
angie writes: (February 22, 2008)
Coppertone! That’s awesome! Does it smell like coconut? Glad you both liked it :) My son is still laughing about the suntan lotion idea.
angie writes: (March 05, 2008)
This also works well as a chocolate frosting when left at room temperature.
lzhpt writes: (March 10, 2008)
Brilliant! Haven’t tried it yet but this could just solve my problem with chocolate covered almonds! I’ll post how they turn out.
angie writes: (March 10, 2008)
For almonds, I like to have the chocolate semi-stiff and then put them in the freezer. The agave never freezes hard, but it sets up better cold.
If you are not eating 100 % raw, you could use maple syrup in place of the agave, and it will get harder. You just have to liquefy the coconut oil with the maple syrup and add the chocolate last. Then, have whatever you want to dip be cold (I used to put it in the freezer for 30 min. or so), dip, put on wax paper & put back in the freezer to set up. Once it is set, you can keep the stuff in the fridge.
lzhpt writes: (March 11, 2008)
Thanks again, Angie. You have saved me from a 2 year on an off love affair with non-raw chocolate covered almonds, ruining my raw world. These are as good as it gets-
of course they are a little gummier before freezing, but I’ve been trying to come up with something that would work for awhile. I also used slightly less agave with a good result-liking that more intense darker chocolate taste. Many thanks1angie writes: (March 12, 2008)
You’re welcome! I’m glad you like it. I have been making food so my son will like it, but after the comments about darker chocolate, I’m thinking I need to make myself a separate batch :) I used it as a frosting for raw brownies – yummy :)
Jasmine writes: (March 28, 2008)
Add me to the list (I’m sure) of people wanting to try this.
VeganMomma writes: (March 29, 2008)
This looks fantastic! I even have strawberries and almonds so it looks like they are going to be covered in dark chocolate! Mmmmm…
berrybliss writes: (March 30, 2008)
hhhhmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm oh so sexy!
Fee writes: (April 01, 2008)
I made a third of the quantity and poured it into the insides of last years Chocolate Advent calendar and then froze it. It made fantastic mini chocolates which I stored in the freezer in a tub once they were frozen enough. I used carob though and they were Grrrreat (as Tony the tiger says about frosties!!) Thank you, Ill be making these again.
Renoir writes: (April 01, 2008)
Would this work with blended dates instead of agave?
angie writes: (April 02, 2008)
Wow! Thanks for all the compliments :)
Fee – I got rid of all my chocolate molds when I started to eat raw; now I’m thinking about buying new ones…
Renoir – I haven’t tried it with dates, but I would think it should work out just as well – you just might have to mix it all in the food processor or liquefy the coconut oil and do it in the Vitamix if you have one, just so it all gets blended smoothly – let me know if you try it that way:)
Jasmine writes: (April 04, 2008)
I tried this and LOVED it! :) It really hits the spot when my heart longs for the darkest of dark chocolate, haha.
rachel_akiko writes: (May 04, 2008)
Wow, I’ve been making stuff like this a lot! I LOVE IT <3 <3 <3
hannah.hunnicutt writes: (July 01, 2008)
cool i never thought of using that mixture as a sauce, i mix those ingriedents together with a little less agave and roll them into little chocolates, sooo yummy, thanks for the great idea
silent_advocate writes: (July 31, 2008)
This is truly a great recipe, thanks for the contribution angie!
Log in to discuss this recipe. No account yet? Sign up here.