2-Step Chocolate Covered Persimmons
This super simple recipe is the perfect way to change up the traditional chocolate strawberry recipe by using a seasonal fruit! With the cacao powder and date syrup you will get your chocolate fix without any refined sugars.
- 1/ 4 cup cocoa powder
- 1/ 4 cup date syrup
- 1/ 4 cup coconut oil
- 1 tbsp almond butter
- 1/ 4 tsp salt
- Unsweetened shredded coconut to garnish
- Dried persimmons
- In a small pot whisk together the date syrup, coconut oil, almond butter, and cacao powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat.
- Dip persimmons into chocolate mixture, coating most of the persimmon. Place onto a plate lined with parchment paper or on a wire rack. Repeat for the rest and sprinkle with coconut. Chill in the fridge to set.