Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps

Yield: 4 Servings

Ingredients

  • 1/2 cup dark or semi-sweet dairy-free chocolate chips
  • 1 teaspoon coconut oil or palm shortening
  • 3/4 cup Erewhon Buckwheat & Hemp Cereal, Erewhon Crispy Brown Rice Cereal, or a combination of both (I like the combo!)
  • 1 cup coconut cream (see note below – you will need 1 to 2 cans of full-fat coconut milk or coconut cream)
  • 3 to 4 tablespoons powdered sugar
  • 4 teaspoons cocoa powder, or more to taste
  • 3/4 teaspoon vanilla extract
  • 1 lb fresh strawberries, hulled and quartered


Instructions

Melt the chocolate chips with the oil or shortening in a double boiler or in the microwave in 30 second intervals. If using the microwave, stir vigorously between the intervals and heat them just until they melt to avoid scorching (typically just 1 to 1-1/2 minutes total).

In a medium-sized bowl, combine the melted chocolate with the cereal until the cereal is completely coated. It should just cover it all. Spread the mixture out on parchment paper or a silicone baking mat and stick it in the freezer to chill while you prepare the rest.

Place the coconut cream, powdered sugar, cocoa, and vanilla in a mixing bowl (it helps if you use a metal bowl and beaters, and prechill them in the freezer). Whip for 1 to 2 minutes, or until creamy and fluffy. It will still look a little heavy, but should taste quite light and it should not be runny. If it is a little runny, you can freeze it for 10 to 15 minutes and then whip again. Feel free to adjust the cocoa powder and sweetener to taste.
Remove the chocolate crisps from the freezer and break it up.

Divide the strawberries between four bowls, top with the cocoa whip, and sprinkle on as many chocolate crispies as you like … and indulge.

Coconut Cream Note: To extract this thick whip, let a can of regular full-fat coconut milk settle (again, this is canned coconut milk – the stuff in the carton will not work! Nor will the stuff labeled as “light” work). Open and skim off the thick and rich cream. It behaves just like dairy cream, but with a hint of fresh coconut. I use Golden West and Thai Kitchen brands most of the time.

Source: Alisa Fleming