Chocolate Strawberry Bliss Food

STRAWBERRY BLISS BALLS

Steps:

• Add cashews, almonds, coconut flakes, dates, nut butter, vanilla, cinnamon and salt to a food processor.
• Process ingredients until a sticky cookie dough forms. The dough should be pinch-able and stick together when you press it with your hands. Add more nuts or nut butter as needed to adjust the consistency and taste.Transfer the dough to a large bowl. Fold in strawberries and chocolate chips and mix to combine.
• Scoop into 1 tablespoon-sized balls and roll into 1 inch balls. (Chill mixture in the fridge for about 30 minutes for easier rolling as needed).Press a few more strawberries and chocolate chips in each ball (to make them prettier), if desired.Store in a resealable bag or airtight container in the fridge (for up to 1 week) or freezer for up to 3 months.

STRAWBERRY BLISS BALL RECIPE

Steps:

• Place the freeze dried strawberries and sunflower seeds into a food processor and blend until fine.
• Place the remaining ingredients into the food processor and blitz on high speed until the mixture breaks down and sticks together.
• Roll the mixture in your hands into bite sized balls. Roll in extra coconut and store in an airtight container in the fridge or freezer until required.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

CHOCOLATE COVERED STRAWBERRIES: BERRY BLIZZARD RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE STRAWBERRY BLISS

Steps:

• 1. Pour ingredients in a ice filled shaker and shake for 30-45 seconds. Pour into a martini glass garnished with a fresh strawberry.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.