A Sweet Anti-Inflammatory Treat For Valentine's Day (Including My Son's Classroom Party)

My son’s kindergarten class is having a Valentine’s Day party and I was asked to contribute treats for the celebration. Valentine’s Day typically correlates with candies and sweets. However this year, I will be adding to the candies and sweets in a clean, non-inflammatory way. These chocolate covered strawberries are delicious, beautiful, and free of inflammatory ingredients. Best of all, they are quick and easy to make. I can’t wait to share these with all of Tosh’s friends during their Valentine’s party!


2 dozen strawberries
½ cup raw cacao powder
1 cup melted coconut oil
10 tbsp maple syrup
pinch of sea salt to taste 


Wash and dry strawberries prior to dipping.  Allow strawberries to sit at room temperature.  Mix all ingredients in a food processor until smooth.  Immediately dip strawberries into chocolate mixture. Set onto wax or parchment paper. Place strawberries in the fridge for 25 minutes (if you keep them in the refrigerator for too long, the moisture will condense under the chocolate).  Store in a cool, dry location. Best if served within 24 hours.