Mexican Chocolate-Dipped Strawberries & Tamarind Lime Mocktail
Discover this delightful and indulgent gluten-free Mexican dessert featuring chocolate-dipped strawberries with a hint of cinnamon and chili, paired with a tangy tamarind lime mocktail. Perfect for a party or special occasion!
Allergens
Dairy (if using milk chocolate)
Ingredients
- 1. 6 fresh strawberries, washed and dried 2. 1 cup dark chocolate (gluten
- free), chopped 3. 1 teaspoon ground cinnamon 4. A pinch of chili powder 5. 2 cups water 6. 1/4 cup tamarind paste 7. Juice of 2 limes 8. 2 tablespoons honey or agave syrup (for a vegan option) 9. Ice cubes
Instructions
- Prepare the chocolate dipped strawberries by gently washing and drying them thoroughly. Set aside on a plate lined with parchment paper.
- In a microwave safe bowl, combine the dark chocolate, cinnamon, and chili powder. Microwave in 30 second intervals until smooth and melted, stirring between each interval.
- Carefully dip each strawberry into the melted chocolate mixture, allowing excess chocolate to drip off before placing on parchment paper.
- Refrigerate the chocolate dipped strawberries for at least 15 minutes or until the chocolate has set.
- For the tamarind lime mocktail, combine water, tamarind paste, lime juice, and honey or agave syrup in a blender. Blend until well combined and smooth.
- Pour the tamarind mixture into a glass filled with ice cubes. Stir gently before serving.
Chef’s Insight
The contrasting flavors and textures in this dessert will transport your guests to sunny Mexican streets, while the gluten-free ingredients ensure everyone can enjoy the treat.
Notes
This recipe is perfect for a party or a special occasion, as it combines the vibrant flavors of Mexico with the elegant presentation of a dessert.