Happy 4th Of July!
July is one of our favorite months here at Kate Bakes, namely because it holds the holiday of all holidays, the 4th of July! Between the cookouts, fireworks and endless glasses of lemonade, we simply can’t get enough of this all-American day!
In celebration of the 4th we thought it would be fun to switch things up this month and include an easy vegan and gluten-free recipe in our newsletter that you can make right at home!
Straws & Stripes! Patriotic Strawberries!
+ 6 ounces semisweet chocolate chips, melted (Trader Joe’s are dairy-free!)
+ 1 pound strawberries with stems chopped (about 20), washed and dried
+ Red, white & blue paper straws (We got ours at TJ Maxx!)
+ 100% organic unsweetened coconut flakes
1.) Line a sheet pan or countertop with wax paper. Place the washed and dried strawberries on a cutting board and cut off the stem of each berry.
2.) Next, use scissors to cut each paper straw in half. Stick each straw-half through the center of the berry where the stem would have been.
3.) Place the chocolate chips into a small saucepan and turn the heat to the lowest setting. Allow the chocolate chips to melt (the slower the better) and stir until the chips are almost fully melted.
4.) Just before the chips are fully melted, remove the pan from heat and allow the rest of the chocolate to melt. If you are having issues melting the chips or if they seem to be overheating feel free to add a bit of coconut oil to help blend the chocolate.
5.) Dip each strawberry into the melted chocolate, using the straw to rotate the berry. Once covered in chocolate, roll each berry on a plate full of coconut flakes and place on parchment paper to dry.
6.) Repeat with the rest of the strawberries and allow the chocolate to set, about 30 minutes.