Chocolate Covered Strawberries

Just in time for Valentine’s Day! Do something nice for your sweetheart that is also good for the heart – literally! Make these delicious and easy strawberries for dessert.

THE TWIST

The antioxidants that give strawberries their brilliant red color also give protection to the heart and cardiovascular system. The fiber, folate, vitamin C, magnesium, potassium and some B complex vitamins which are all present in strawberries contribute to their effectiveness for lowering blood pressure, better functioning of the heart, and strengthening the cardiac muscles. The nutrients in strawberries also help to protect unborn children from birth defects, support proper eye function, keep the joints  functioning properly and they effectively stop the growth of cancerous cells. Strawberries also happen to contain iodine which is important for proper brain function. Since there are not many plant sources for iodine other than sea vegetables, strawberries are an important fruit to eat on a regular basis.

CHOCOLATE COVERED STRAWBERRIES

14-15 large, long stemmed strawberries
8 oz. semi-sweet baking chocolate (with no dairy)
1 T walnut oil

Gently wash the strawberries and dry with paper towels allowing them to rest a few hours until completely dry. Melt 7 oz. of the chocolate with the walnut oil in the top half of a double boiler set over medium-high heat. Chop the remaining 1 oz. of chocolate and when the chocolate in the double boiler is melted, remove the chocolate from the heat and add the chopped 1 oz. of chocolate to the melted chocolate stirring constantly until all is completely smooth. Line a baking sheet with parchment paper. Dip the strawberries, one at a time into the  chocolate and place on the parchment paper to cool and dry.
©Janice Moreland http://thekitchentwist.com/

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