Walnut Chocolate Fruit Dip Raw Food Recipes

CHOCOLATE FRUIT DIP

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa and vanilla. Beat in whipped topping until smooth. Serve with fruit.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

WALNUT CHOCOLATE FRUIT DIP (RAW FOOD)

Steps:

• Using a food processor, chop walnuts until finely ground.
• Add dates, one at a time, grinding each until you can't tell they're there.
• Add cocoa, sweetner of choice & vanilla, & then, while continuing to process, add alternately a little oil & then a little water, until you reach the consistency that you want ~ ALL ingredient measurements are rough estimates only!
• Serve with favorite fruit slices!

CHOCOLATE-HAZELNUT DIPPED FRUIT

Steps:

• Special equipment: 16 (4-inch) skewers or toothpicks
• Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
• In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
• Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

DIPPING FRUITS AND NUTS

Steps:

• To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
• Dip the fruit and cashews half way in the melted chocolate, shake off any excess and set on a sheet pan covered with parchment paper. Refrigerate for 3 minutes to set.

CHOCOLATE FRUIT DIP

Steps:

• In a mixing bowl, beat the cream cheese and sugar until smooth.
• Add cocoa and vanilla; mix well.
• Beat in whipped topping until smooth.
• Chill and serve with fruit.

CHOCOLATY FRUIT DIP

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature., Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit.

CHOCOLATE DIP

Steps:

• Combine ingredients with whisk.
• Chill.