Chocolate fix: Rocky road strawberries

Easter is all about chocolate and creativity, and this year is no exception! Where are you going to hide your choccy bunnies and eggs?

We suggest you do a virtual bunny hunt with your family. Using your video, they get to give directions and steer you around your home or yard…you get the drill. So, even though we won’t be heading over to Aunty Shirl’s house for the big family get-together, we can still catch-up with our tribe for a virtual choccy fondue party.

One thing remains the same, our desire to eat copious amounts of yummy, yummy chocolate!

When all the chocolate eggs have been devoured but the cravings are yet to subside, we’re here for you. This yummy dark chocolate recipe indulges your taste buds and dare we say it, is good for you. Well, strawberries are good, with minimal calories and antioxidants aplenty, so yah!

Rocky road strawberries

Prep time: 15 minutes, plus chill time

Cooking: 5 minutes

Serves: 8

Ingredients

100 g dark chocolate (70% cocoa solids), chopped

1 tablespoon shredded coconut

8 mini pink and white marshmallows, quartered

1 tablespoon slivered almonds, toasted

8 extra-large strawberries

Method

Place the chocolate in a small heatproof bowl set over a small saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir for 1–2 minutes or until the chocolate is melted and smooth. Remove from the heat, keeping the bowl over the saucepan.

Line a large baking tray with baking paper.

Combine the coconut, marshmallow and almonds in a small bowl.

Using their green tops to hold, dip one strawberry at a time into the melted chocolate, then immediately dip into the coconut mixture to coat. Place on the prepared tray. Chill for 20 minutes or until set firm. Serve chilled. YUM!

Recipe courtesy of CSIRO Protein Plus Nutrition and Exercise Plan