Hello my lovely readers! I have a brand new recipe for all of you that I think you are going to love: miso-tahini chocolate covered strawberries! This combo is a divine flavor sensation that you have got to try. Juicy ripe strawberries covered in rich dark chocolate. Drizzled with a creamy miso-tahini caramel that comes together easily- what’s not to like? One bite of these and you will never think about a chocolate covered strawberry the same- promise. For this recipe, all you need is some beautiful ripe strawberries, dark chocolate, mellow white miso, maple syrup, coconut oil, tahini and water. Simple, wholesome ingredients with big results. Let’s dive in.
Today we have a fabulous sponsor for the recipe. It just so happens to be one of my favorite companies: Raaka Chocolate. When they reached out to see if I was interested in creating a recipe for them, I was not only excited, but honored! I’ve been enjoying their products for some time now. I know it is the perfect fit to team up. In today’s recipe we will be using their Maple Dark Baking Chocolate. I particularly love this product because it uses maple syrup to sweeten the chocolate. This makes it completely sugar free (they offer this for many of their products as well).
Did I mention that all of their products are also organic and vegan. They also use chocolate that is transparently sourced and single origin? It’s true. The quality and taste is superb. Because their chocolate is unroasted and processed with lower heat, the naturally fruity flavor of the chocolate really shines through. This makes it a match made in heaven for strawberries. They have kindly offered all of you a 20% discount using my code ‘MVEGAN’ to try it out for yourself. Definitely give them a go!
As for the recipe, it is very straightforward. Find some beautiful strawberries and rinse them well. Pat them dry to make sure the chocolate sticks nicely. To melt the chocolate, simply bring a small pot of water to a simmer with a heat-proof glass bowl over top. Add 1 cup of chocolate chips to the bow. Using a spatula, move it around every so often until it is melty and smooth. Remove from heat and you are ready to dip. Once the strawberries are coated, you will transfer them to a parchment-lined plate (so they don’t stick) and pop in the fridge to cool.
To be completely honest, you could totally stop at this step. Just enjoy the chocolate covered strawberries as is- a total classic. But to take things over the top and to make them extra special, I invite you to drizzle over this miso-tahini caramel. The saltiness of the miso paired with the earthiness of tahini is a delightful way to contrast the juicy sweetness of the strawberries. A little bit of coconut oil adds some richness, while also helping it to set in the fridge, and a splash of maple will echo the flavor in the chocolate. Finally, just a touch of water helps to loosen everything up. These ingredients combine easily in a bowl with a whisk and have a smooth and creamy caramel.
Once the caramel is together, transfer to a squeeze bottle with a small tip. (You could also using a piping bag or plastic bag with the tip cut off). Once the chocolate covered strawberries are chill, remove them from the fridge and drizzle the caramel over top. Pop them back in the fridge to cool for a final chill and enjoy!
Before I go, I also wanted to show you a few of their fabulous bars! They are so creative and they team up with the coolest of companies to offer some really interesting flavor combos. And their packaging is really lovely, wouldn’t you say?
I hope that you love this recipe, y’all! If you make it, please leave a comment below and make sure to send me a pic on the gram and tag me.
Happy cooking,
-Timothy
10 to 12 ripe strawberries, rinsed and patted dry If you have pretzels or potato chips, use them to scoop up the remaining chocolate for another treat!
Ingredients
1 cup Raaka Maple Dark Baking Chocolate
Miso-Tahini Caramel
¼ cup tahini
2 ½ tablespoons mellow white miso paste
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
2 tablespoons room temperature water Instructions
notes
If you want a subtle coconut flavor, use unrefined coconut oil. If you do not want any coconut flavor, use refined.
For the drizzling the miso-tahini caramel, you can use a squeeze bottle, fill a plastic bag with the tip cut off, or you can use a whisk to drizzle it over the strawberries (this way looks a bit more 'rustic').
You can make these a few hours a head of time and keep them in the fridge if you'd like, but I would recommend enjoying them on the same day of making them for maximum freshness and taste.
2 comments
wishing you had made these when we were visiting ❤️ Simple yet creative, love these flavor combos!
Love you, boogie!! Next time!