Raw Chocolate Covered Strawberries

Directions

Sauce:  Fill a medium sized pot with water, enough so you can set a smaller pot on top of the water. Place the medium pot on low heat and put the coconut oil in the smaller pot and place inside larger pot to liquefy the oil. This helps it not to burn. Once the oil is liquefied, remove the smaller pan from the heat and combine all the ingredients in it and stir until mixed. The consistency should be of a rich melted chocolate sauce. When you dip your spoon in it should evenly coat the spoon and drip slowly, not runny. If runny add more cocoa powder.

Dipping:  Dip the strawberries in the cup with the melted chocolate. Coat evenly and place on a plate. When done put the strawberries in the fridge to help the chocolate firm up more. If the room is cold the sauce will start to harden in the cup. A trick is to place the cup in a shallow bowl of hot water to keep it melted.*I put the chocolate covered sliced bananas in the freezer instead of the fridge because they remind me of little bits of banana Klondike bars.