Keto - Strawberry Chocolate Cream Bites


Prep Notes


Chocolate covered strawberries, this is a classic Valentine’s day treat!  With February being Heart Health month, you really couldn’t find three better foods for your cardiovascular system than chocolate, coconut and strawberries


Raw or minimally processed chocolate or cacao is rich in polyphenolic compounds such as epicatechin.  These polyphenols have profound anti-oxidant and anti-inflammatory effects in the body.  Chocolate also has theobromine, which has a powerful cardiovascular stimulant that enhances vasodilation and oxygen delivery to various regions of the body.  Theobromine has also been shown to stimulate the production of healthy HDL cholesterol.


Coconut is the best source of medium chain triglycerides (MCT’s) that enhance fat burning and reduce inflammation in the body.  These MCT’s have potent anti-microbial characteristics and help to improve capillary function in the body.


Strawberries are rich in anthocyanins and flavanol anti-oxidants that are protective of the cardiovascular system and enhance circulation and oxygenation throughout the body.


I would recommend if you are looking to reduce your sugar intake to try the recipe idea Megan gave with stevia and raw cacao powder or use the keto maple syrup I had in the recipe as that will be low carb and anti-inflammatory.

Ingredients


1 cup of coconut butter (or make your own here!)

1 cup of strawberries

2 tbsps of keto maple syrup

1 ½ cup of dark chocolate

¼ cup of organic coconut milk

Directions


Step #1:  In a food processor or blender, mix the filling ingredients together very well.

Step #2:  Using a cookie scoop or a spoon, drop small balls onto a lined baking sheet with parchment paper.

Step #3:  Stick it in the fridge for 15 minutes.

Step #4:  Using a double boiler method, melt the chocolate chips and the milk. OR make the coconut oil chocolate.

Step #5:  Either dip the balls into the chocolate or use a spoon and drizzle the chocolate

Step #6:  Stick the strawberry balls in the freezer to firm up for 30 to 60 minutes. Enjoy!

Notes


I recommend warming the coconut butter jar in some hot water or in a pan with low heat so it becomes easy to scoop and blend.

You can make the chocolate two different ways:

Chocolate sauce:

  • 4 tablespoons raw cacao powder (cocoa is fine)
  • few drops of stevia (or maple or honey to taste 1-2 teaspoons usually)
  • 3 tablespoons melted coconut oil

Place all ingredients in a small pan and stir on low until sauce forms.

Or

  • 1 1/2 cups chocolate chips
  • 1/4 cup almond or coconut milk

To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.

Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.