Peanut butter and dark chocolate dipped fruit

Peanut butter and dark chocolate dipped fruit

The perfect vegan sweet treat for summer!

PREP TIME 10 minutes | TOTAL TIME 45 minutes | SERVES 4 | VEGAN 

INGREDIENTS

• 1 punnet kiwis, halved 
• 1 punnet figs, halved lengthways
• 1 punnet strawberries, whole
• 1 ½ cups natural vegan peanut butter, warmed
• 1 ½ cups vegan chocolate, melted
• 2 tbsp coconut oil, melted
• ¼ cup peanuts, chopped
• 1 tbsp edible flower petals
• 1 tbsp sea salt flakes
• ¼ cup pistachios, chopped

METHOD

LINE a tray with baking paper and assemble the kiwis, figs and strawberries on the tray.

PLACE peanut butter and chocolate in separate bowls. Add 1 tbsp of coconut oil to each bowl and stir.

PLACE peanuts, petals, salt and pistachios in separate bowls. 

DIP a piece of fruit in either chocolate or peanut butter, then hold it above the bowl for a few seconds to allow any extra covering to fall back into the bowl. Place fruit on baking paper and decorate with your choice of topping before the covering sets. Use a teaspoon to drizzle chocolate or peanut butter over the fruit for a fun ribbon effect. Repeat with remaining fruit and decorate as desired.

PLACE tray with dipped fruit in the fridge for 15 minutes to set, then serve.

FOOD TEAM TIP: Get creative and use your own toppings to add a personal touch to this dessert – we recommend Oreo crumbs, orange rind or desiccated coconut! Be sure to keep your fruit in the fridge before making this dessert to help the sauce set after dipping!

Print Recipe

Peanut butter and dark chocolate dipped fruit

Serves: 4

Prep Time: 10 minutes Total Time: 45 minutes

Ingredients

• 1 punnet kiwis, halved 
• 1 punnet figs, halved lengthways
• 1 punnet strawberries, whole
• 1 ½ cups natural vegan peanut butter, warmed
• 1 ½ cups vegan chocolate, melted
• 2 tbsp coconut oil, melted
• ¼ cup peanuts, chopped
• 1 tbsp edible flower petals
• 1 tbsp sea salt flakes
• ¼ cup pistachios, chopped

Instructions

1

Line a tray with baking paper and assemble the kiwis, figs and strawberries on the tray.

2

Place peanut butter and chocolate in separate bowls. Add 1 tbsp of coconut oil to each bowl and stir.

3

Place peanuts, petals, salt and pistachios in separate bowls. 

4

Dip a piece of fruit in either chocolate or peanut butter, then hold it above the bowl for a few seconds to allow any extra covering to fall back into the bowl. Place fruit on baking paper and decorate with your choice of topping before the covering sets. Use a teaspoon to drizzle chocolate or peanut butter over the fruit for a fun ribbon effect. Repeat with remaining fruit and decorate as desired.

5

Place tray with dipped fruit in the fridge for 15 minutes to set, then serve.

Did you make this peanut butter and dark chocolate dipped fruit recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE:Passionfruit lemon coconut tarts

Passionfruit, Lemon & Coconut Tarts

Feature image: Aremedia