I’m sure 99% of all males are ready for Friday to come and go.
All the pink and red. All the hearts and flowers aren’t really so manly.
As for me, I am one that believes you should show your love for your significant other all year long (with small things), but I can’t help but get wrapped up in all the cuteness of this holiday.
And truth be told, I get wrapped up in all the cuteness of ALL holidays, so Valentine’s Day is no exception!
One thing I never understood is why chocolate covered strawberries are so popular for this holiday. Yeah, sure, this sinful yet beautiful (not to mention the natural bright red color of the fruit) dessert has always been equated to romance; because of course chocolate is an aphrodisiac, but this isn’t exactly strawberry season.
Nonetheless, whenever Valentine’s rolls around I get a craving for this special treat, that I just can’t ignore!
It doesn’t help that all the grocery stores have huge displays of chocolate covered strawberries front and center in the days leading up to Valentine’s Day. However, I can never bring myself to fork over $8-10 for two chocolate covered strawberries in a cute little box, knowing I can easily make a whole dozen strawberries for half that price.
Chocolate Covered Strawberries are super easy to make at home and today I am sharing a tasty little twist on the traditional chocolate strawberry. Simply toasting some chopped almonds and coconut flakes, takes these homemade chocolate strawberries to that gourmet level! These would be perfect to gift to your special someone on Friday (or keep and eat all by yourself!!!) or to make together if you plan on making Valentine’s Day at quite night at home!
Chocolate Covered Strawberries with Toasted Coconut and Almonds
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 30 minutes Cook Time: 5 minutes Wait Time: 60 minutes Yields: approximately 12 strawberries
2 tablespoons sliced almonds, chopped
2 tablespoons coconut
1 cup milk, semi-sweet or dark chocolate chips
1 teaspoon coconut oil or vegetable oil
Line a baking sheet or plate with wax paper and set aside.
Carefully wash and dry strawberries thoroughly, using a paper towel to gently pat strawberries dry. Set aside until ready to use.
Heat a small, non-stick saute pan over medium heat. Add almonds and coconut and toast until lightly browned, about 2-3 minutes, stirring occasionally. Remove from pan and place in bowl. Set aside.
Meanwhile, place 2/3 cup chocolate chips and oil in microwave safe bowl. Microwave for 30 seconds. Remove from microwave and stir. Return to microwave for an additional 30 seconds. Stir again and repeat heating and stirring process until chocolate is smooth and melted. Once chocolate is smooth and fully melted, stir in remaining chocolate chips. Continuously stir chocolate until all chocolate chips are melted.
Working with one strawberry at a time, carefully hold the stem between your fingers and dip into the melted chocolate. Slowly pull the strawberry from the chocolate, allowing excess chocolate to drip off. Dip chocolate covered strawberry in coconut/almond mixture, making sure to coat all sides.
Place covered strawberry on wax paper lined plate.
Repeat dipping process with remaining strawberries.
Allow the chocolate to cool and harden at room temperature, approximately 60 minutes. Serve immediately or store tightly covered in refrigerator for up to 48 hours.