MiiRO Plant-Based Strawberry and Cream Recipe
Vegan Strawberries & Cream
Serves: 3 – 5
1 can full fat coconut milk
½ tbsp maple syrup
100g vegan white chocolate
1 (35g) pack MiiRO Crisp-Coated Signature Chocolates with a Peanut Heart, finely chopped
To make the coconut dipped strawberries – refrigerate the can of coconut milk overnight to harden. Scoop out the top, hardened part of the coconut ‘cream’ making sure not to include any of the clear liquid.
Whip using a hand mixer for 5 minutes or until thickened.
Dip the strawberries in the cream, then coat with the chopped MiiRO chocolates and arrange on a plate lined with baking paper.
To make the white chocolate dipped strawberries – melt the white chocolate in the microwave, then dip in the strawberries. Coat with the chopped Miiro chocolates and arrange on a plate lined with baking paper.
Store in an air-tight container in the fridge for up to 3 days.