Makes approx 6 – 8
Sweetness – 1/3
Difficulty – 2/3
Insert an ice pop stick over halfway into each strawberry. Place on a large plate and put in the freezer for two or three hours to harden.
Five minutes before you remove the strawberries from the freezer, add the shredded coconut to a small plate, and melt the chocolate chips in a saucepan over low heat. Stir with a spatula until melted and remove from heat. If the chocolate is thick, add a dash of oil to it. (Do not add water) Remove strawberries from freezer. Try to avoid handling them with their sticks.
Use the spatula or a spoon to cover each strawberry with chocolate. Roll it in the shredded coconut or sprinkle it on top while the chocolate is still wet. Allow to dry for a few seconds before placing back on the plate.
Freeze for another 30 minutes to set. Best served frozen, but also tastes great mushy!
Raw, gluten free, soy free, and vegan recipe from LookBook CookBook, which combines fierce fashion, hip imagery, and gorgeous girls with vegan recipes. There is a god(dess.)