Chocolate-Covered-Strawberries and nuts

Ingredients

  • 1/3 cup finely chopped pistachios
  • 8 ounces dairy-free bittersweet or semisweet chocolate chips
  • 1 tablespoon vegetable shortening
  • 1 pound large strawberries with stems, washed and dried well

Directions

Line a sheet pan with waxed or parchment paper. Place the pistachios in a small bowl.

Bring a pot of water to boil. Combine the chocolate and shortening in a heatproof bowl. Set the bowl over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate is melted and smooth. Remove from heat.

Holding the strawberries by the stems, dip them into the chocolate. Lift and twist the berries slightly, letting the excess chocolate drip off. Dip into the nuts. Place the strawberries on the prepared baking sheet and refrigerate until the chocolate is hard, about 1 hour.

Servings

Serves 8-12

Written by Carol Kicinski

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