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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Tova knows two things: finals are stressful, and snacks help. That’s why she’s taking chocolate-covered strawberries in a whole new direction with a quick strawberry salsa and homemade chocolate chips that are worth putting the books down for.
Watch the full episode on Tova Does It!
1 cup Gefen Chocolate Chips
1 tablespoon coconut oil
1 pound strawberries, washed and checked
2 tablespoons Gefen Honey
Melt the chocolate chips with the coconut oil. Stir until smooth.
Spoon about one teaspoon of the melted chocolate onto a parchment-lined baking sheet. Repeat with the remaining chocolate, leaving space for each “chip” to spread. Tap the tray gently to help the disks flatten and pop into the freezer until set.
Meanwhile, finely dice the strawberries. Add honey and stir to combine. Pour into a bowl and use the chocolate “chips” to scoop and enjoy!
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i tried this for shabbos – was a hit. just the chocolate chips melted pretty quickly. for the morning meal i froze the plates so the chips didn’t melt so quickly but they did in the fingers. what did i do wrong? i didn’t measure the coconut oil exactly – possible i put in a drop more than recipe says. could that have been the problem? i really want to make this again
Chocolate does melt fast, especially in the summer! I would say, keep them in the freezer all the time and take them out right before eating – you may need to eat them quickly!
I figured out that it was the amount of coconut oil 8 put in. I put in less this time and it worked out great!