Coconut Butter Dipped Strawberries
Instead of using chocolate, dip strawberries in coconut butter for a creamy, delicious treat. Sprinkled with crushed pistachios, this is an easy vegan dessert.
Yield: 10 servings
Ingredients
- 1/2 cup pistachios
- 1/2 cup well stirred, melted coconut butter
- 1 pint cold fresh strawberries {they must be cold, otherwise coconut butter wouldn't solidify}
Instructions
- Use a spice grinder or food processor to grind the pistachios until they are a fine powder (but no so much that they begin to turn into nut butter).
- Dip each strawberry into the coconut butter, holding on to the green stem as you dip. Let excess drip back into jar, scraping the back of the strawberry against the inside lip of the jar to help. Put dipped strawberry onto parchment lined paper and dip 3 more. Then lightly roll/tap them in the pistachio dust.
- Repeat.
- Eat as is, then refrigerate leftovers. The strawberries need to stay cool so that coconut butter doesn't melt.
Notes
If your coconut butter is at a solid state, set the jar (tightly sealed) in a bath of steaming hot water (not completely covering). Stir very well to get the oil to mix in when you open it. This will make it super creamy.