Dubai Chocolate Strawberries

This is not a typical "Joolz Foodz" recipe, as it is indulgent, higher in calories, and extremely out of character for me. BUTTTTT... I had to share the incredible dessert I freestyled around Easter time.

With Dubai Chocolate specialty desserts being all the craze these days, I knew I had to try my hand at it myself, and I am so glad I did. These were a hit and definitely a great dessert when berries are in season and you need to make something fast but delicious for a party.

I tried making these with as high-quality of ingredients as possible, but every now and then, a little bit of indulgence is just alright. I even tried one myself (be proud of me) and not to toot my own horn but...toot toot. :)

INGREDIENTS:

• 1 box of organic red ripe strawberries

• 1/2 cup finely chopped organic pistachios, shelled

• 1/2 cup of dark chocolate chips or dark chocolate melting chips, melted

• 1 tablespoon of organic coconut oil (for the chocolate chips)

• 1/4 cup of pistachio cream/spread, melted

• 2 tablespoons celtic sea salt

DIRECTIONS:

1. Thoroughly rinse your strawberries, keeping the stems on, and slicing in half vertically. This will make it easier to dip the strawberries into the chocolate.

2. Take approximately 1/4 cup of shelled pistachios and chop or mash finely. I added mine to a ziploc bag, closed the bag, and crushed them using a wooden mallet.

3. In a microwave safe bowl, add your chocolate chips and the tablespoon of coconut oil. Microwave on high for about 2 minutes, IN 30-SECOND INTERVALS. Do not microwave for 2 minutes straight or the chocolate will straight up burn.

4. Once the chocolates are completely melted and mixed, dip your strawberries in the chocolate and cover evenly. Lay them out on a piece of parchment paper to allow them to harden/dry.

5. In a separate bowl, microwave your pistachio cream for about a minute. This should already come in a soft paste, so all you need is less than a minute to heat it up.

6. Using a small spoon or even a butter knife, drizzle the pistachio cream over your chocolate-covered strawberries.

7. While your pistachio cream is still liquidy and not hardened on the strawberries, add a dusting of the chopped pistachios and a sprinkle of sea salt to each strawberry.

8. Keep refrigerated for at least 1 hour, or in the freezer for 30 minutes, before serving. Buon appetito!