Ingredients
Scale
- 1/2 cup powdered peanut butter
- 2 tbsps cacao powder or cocoa powder
- 2 tbsps maple syrup (or any liquid sweetener)
- 1/4 cup + 2 tbsps non-dairy milk
- 12–15 strawberries
Instructions
- Whisk together everything except the strawberries until it is smooth and clump free. Start with 1/4 cup of the non-dairy milk and add the additional 2 tablespoons as needed to make for a smooth but thick consistency.
- Dip the strawberries in the chocolate peanut butter mixture.
- Lay out on a flat plate or pan.
- Refrigerate for at least 4 hours until the chocolate is no longer sticky to the touch.
- Enjoy! Keep them in the fridge and eat within two days.