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.
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.
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