- 1 heaping cup dark chocolate chips (dairy free and/or Paleo, I use Enjoy Life brand, which is dairy and soy free, but not strict Paleo)
- 2 teaspoons coconut oil
- 1.2 ounce package freeze dried strawberries*
- 1/4 cup coconut cream**
- 1 Tablespoon honey
- Get a mini muffin pan (12 cups) and grease the bottom and sides of the cups. Melt your chocolate and coconut oil together until smooth and creamy, microwaving 30 seconds at a time and then stirring. In a food processor, blend the entire package of freeze dried strawberries, coconut cream, and honey until smooth and creamy. You might have to scrape the sides of your food processor and push everything toward the bottom a couple times to get it super smooth. In your muffin pan, add 1-2 teaspoons of melted chocolate in each cup. Stick in the freezer for 5 minutes, just until it slightly hardens. Next, add 1/2-1 Tablespoon strawberry cream mixture to each cup, using all of strawberry cream. Finally, top with 2-3 teaspoons more melted chocolate, put in the freezer for 10-15 minutes or so to firm up, and they are ready to eat. Enjoy!
*Be on the lookout for those silicone packets inside the strawberry package that help keep the freeze dried fruit fresh. Not every brand has them, but I might have made the mistake of just dumping the entire package into the food processor and blending it up, not realizing until later that I had plastic and silicone pellets in my strawberry cream!
**To get coconut cream, put a can of full fat coconut milk (upside down) in the fridge overnight, or for a few hours. Open it and scoop the cream off the top, reserving the liquid to use in a smoothie or for another recipe. I usually try to keep a couple cans in the fridge at all times, since coconut cream is good in so many things!