Chocolate and strawberries – need we say more? Make these for dinner parties or to share with family or colleagues. Your popularity will be guaranteed! By using dark chocolate you are adding a massive dose of anti-oxidants and also lower the sugar content.
85-90% dark chocolate contains the highest concentration of flavanoids than other dark or milk chocolate. This is responsible for boosting its anti-oxidant and anti-inflammatory properties. 85% dark chocolate is also lower in sugar, containing less than a quarter of the amount found in milk chocolate.
Strawberries are very low in kilojoules, high in fibre and an excellent source of vitamin C. They contain beneficial phytochemicals, anthocyanin and ellagitannins which act as anti-oxidants.
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- 85% cocoa dark chocolate
- 1 punnet strawberries
- Small saucepan
- Foil lined small tray
- Gently melt chocolate in small saucepan over low heat.
- Dip strawberries in chocolate and roll until half covered.
- Set aside on foil-lined tray to set.
- Refrigerate for 15 minutes. Serve.
Recipe note: For a quick alternative use a microwave to melt chocolate. Aim for 60 seconds initially, stir and if not melted, cook for a further 10-20 seconds.
Cooking tip: Keep heat low and stir constantly to prevent chocolate from burning.