I made these beauties for a pot-luck I was attending earlier this month, and have only just got round to writing about them.
These are the perfect dessert or treat for summer… ripe, seasonal fruit, a rich chocolatey flavoured filling and then a little bit of mint.
Essentially, they are fresh, perfectly ripe strawberries that have been hollowed out and filled with the same choco-bananacado mousse that I have posted about a while back. Then a mint sprig was added to simulate the green leaves. and provide a burst of freshness.
These are incredible and got devoured almost immediately.
They are 100% autoimmune protocol friendly, but are also vegan. And they are very quick and easy to make. If you can tolerate chocolate/cocoa, you could probably substitute the carob powder for some cocoa powder to make these really rich and chocolatey….
I am planning on making these again in a week or two’s time for another potluck…
Just an additional note – it is worth buying the best, ripest, strawberries you can find. go for organic, local grown, really fresh… because if you don’t you won’t get the full strawberry flavour. Who wants to eat insipid, out of season strawbs that have been flown halfway round the world, treated with pesticides and goodness knows what and taste of nothing!
I firmly believe that strawberries should be a seasonal treat – enjoy them while they are fresh and seasonal….
Carob Stuffed Strawberries
- 1 pack organic strawberries
- 1 ripe avocado
- 1 ripe banana
- 3 TBSP carob powder (or cocoa powder if you can tolerate it and not strict AIP)
- ¼ tsp vanilla powder
- 1 TBSP coconut oil
- 1 TBSP raw honey
- 3 TBSP coconut cream (or the thick layer that forms at the top of a can of coconut milk)
- small mint sprigs to top each strawberry
Take the strawberries and wash them. Then, using a small paring knife, cut the tops off and hollow out a small space in the top of the strawberries. Don’t throw away your strawberry tops and the pieces you have cut away – save them and use them to make a strawberry infused water…
Place the avocado, banana, carob powder, vanilla powder, coconut oil, honey and coconut cream in a food processor and puree the mixture until it is smooth and evenly mixed.
Use a plastic bag with the corner cut off, or a piping bag to pipe the carob/banana/avocado mixture into the hollows you cut in the strawberries.
You may have more of the mixture than you need to fill the strawberries – just transfer the extra to a dish and eat it later!
Top the carob filled strawberries with a mint sprig.
Chill in the fridge to set the carob mixture.
These do need to be eaten relatively quickly, but will last a day or two in the fridge.
Shared at: Paleo AIP Recipe Roundtable