Prep: 20 mins

Cook: 10 mins

Yields: Approximately 20 small chocolates

Sugar free strawberry chocolate bites are a seriously amazing treat for anyone who loves the delicious combination of strawberries and chocolate. They're suitable for Phase 2 on the SIBO Bi Phasic Diet.

Strawberry Chocolates Recipe 786x1024


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    250g/8.8oz raw cacao butter

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    1 cup raw cacao powder

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    1/2 - 1 tsp powdered stevia

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    4 tbs freeze dried strawberries


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    Chop the cacao butter so that the pieces are even in size. Place in a plastic or silicone bowl that is microwave safe. Microwave at 30-second intervals, stirring with a plastic spatula between each zapping.

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    Once the cacao butter begins to melt, place a digital thermometer in the mixture to take the temperate. Stop heating the butter when it reaches between 40C/104F–45C/113F.

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    Sift in the cacao and stevia powders, stirring as you go to prevent lumps. Taste and add more stevia if required.

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    Cover a cool heat resistant bench surface with baking/silicone paper. Pour the chocolate mixture onto the paper and then move the chocolate around with a spatula until it achieves a toothpaste thick consistency. The key to tempering chocolate is the movement as it cools. This will give it a lovely crack as you bite into it and a glossy finish.

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    Scrape the thickened chocolate off the baking paper. Return to the bowl. Heat in the microwave in 5-second bursts, taking the temperature and stirring with the spatula between each zapping. Heat until the chocolate is between 28C/82.4F – 34C/93.2F, and all lumps have been removed.

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    Pour the chocolate into small, clean ice cube trays. Fill 3/4 of the way so you leave room for the strawberries. Once all of the chocolate mixture has been poured in, sprinkle the freeze-dried strawberry pieces over the top of the chocolate. Lightly press down to ensure the strawberry pieces will set in the chocolate.

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    Place the trays in the fridge for 5-10 minutes to help set the chocolate. Once set, remove from the ice cube trays and enjoy.

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    The chocolate can be stored in an airtight container. Only store them in the fridge in very warm temperature, as it can cause condensation to form on the chocolate.

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