Carob-dipped Strawberries

What’s more romantic than chocolate-dipped strawberries? If you can’t eat chocolate, though, try these Carob-dipped Strawberries instead!

I ❤️ love!  With Valentine’s Day only two weeks away, I wanted to send you something to help you express it.  This recipe is ridiculously easy, and if you want to make points with the AIPer in your life, it’s a slam dunk.  Of course, you could make these for yourself, too! I mean, why not?!

What’s the deal with carob?

For those in the elimination phase of the AIP diet, chocolate is a no-go. Fortunately, it is reintroduced fairly quickly as a Stage 1 reintroduction, in the most recent iteration of the autoimmune protocol. If you or your Valentine are sensitive to chocolate, carob is your new best friend! It comes in a form much like cocoa, and tastes similar. I use Chatfield’s Carob Powder.

Helpful hints

There are a couple of little tips that will help you when making this recipe.

• Wash your strawberries, dry them well, then put them in the freezer for ten minutes before dipping them.
• For frosting, I just used some frosting I had leftover from Carrot Cake Everything, then added arrowroot starch to make it the stiffness I needed.
• Use a #3 tip for decorating. You’ll need a pretty fine point for something as small as strawberries.
• Serve them with something bubbly (that you can tolerate!), candles, and some slow jazz… 😉

And Happy Valentine’s Day!

As always, I’m wishing you great love, and deep healing.

💗,

Wendi

Carob-dipped Strawberries

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Holiday, Treats and SnacksCuisine: AIP, PaleoDifficulty: Easy

Servings

12

strawberries

Prep time

20

minutes

Cooking time

1

minute

Refrigerate

overnights

What’s more romantic than chocolate-dipped strawberries? If you can’t eat chocolate, though, try these Carob-dipped Strawberries instead!

Ingredients

• 12 12 Strawberries with leaves/stems

• 3 TBSP 3 coconut oil

• 1 TBSP 1 pure maple syrup

• 1 TBSP 1 carob powder

• 1/2 TBSP 1/2 water

Directions

• Wash strawberries.  Gently pat them dry with a clean towel.  They need to be really dry! Line a plate or cookie sheet with parchment paper.
• In a microwave safe mug, melt the coconut oil in the microwave for about a minute. In a separate mug, mix syrup, carob and water. Bit by bit, gradually add the melted coconut oil to the carob mixture, stirring each time, until you have a smooth, chocolatey texture.
• Grasping a strawberry by the leaves, dip it about halfway into the carob mixture.  Transfer to the parchment-lined plate.  Repeat with remaining strawberries. Refrigerate overnight.
• Decorate with frosting, if desired. For frosting you can pipe, you can use the frosting from my Gingerbread Cookies, or add arrowroot starch to the frosting from my Carrot Cake Everything recipe until it is the desired stiffness. Share with someone you love, who can’t eat chocolate.  ❤️

Notes

• If you have time, you can pop the strawberries in the freezer for a few minutes before dipping them.

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