Chocolate-Dipped Fruit

Chocolate-Dipped Fruit | Nadia Felsch
Chocolate-Dipped Fruit | Nadia Felsch

Chocolate-Dipped Fruit
Prep time
Total time
yield: 10+
Raw Chocolate
  • ¼ cup raw cacao powder (30g)
  • 30mL melted coconut oil
  • 1 ¼ tablespoons melted cacao butter
  • 1 tablespoon honey
  • Dash of salt, to taste
  • 2 kiwifruits
  • 4 fresh figs
  • 500g fresh strawberries
  • 1 blood orange/orange
  • ¼ cup raw almonds, optional topping
  1. Gently combine cacao powder and melted coconut oil in a mixing bowl over warm water
  2. Add cacao butter, honey and salt
  3. Continue to combine together until smooth and glossy
  4. Keep chocolate bowl over warm water
  5. Wash and prepare fruit ready to dip into chocolate
  6. If using nuts, roughly chop almonds into smaller pieces and place in a small bowl
  7. Line a flat tray with baking paper and ensure room in the fridge for it
  8. Dip fruit slices and segments halfway into the chocolate
  9. If using optional almonds, now dip the coated fruit into the nut pieces
  10. Once all fruit is coated, place on the flat tray and continue with remaining fruit until all have been coated with chocolate
  11. Set in the fridge for 10 minutes
  12. Serve and enjoy
Make ahead of time and have on hand for when you need something sweet (and healthy!) or when friends come over.

This raw chocolate is a great preservative-free way to enjoy your favourite treat!

The recipe can easily be made vegan by substituting the honey for maple syrup.

Use any seasonal fruit that you prefer and have access to however berries and chocolate are a particularly wonderful combination!



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