How to Make Sensuous Chocolate Covered Strawberries

For the last few years, I’ve been taking a deep dive into researching how herbal aphrodisiacs can support healthy sexuality and help us live more vital and joyful lives. In fact, I have a new book coming out this spring on that very topic. One of the herbs I highlight in the book is cacao. As a chocolate lover, it was fun to learn more about the cacao plant and how it works in my body to increase pleasure. When we eat chocolate (like these chocolate covered strawberries below), we feel energized and uplifted— and this is not only because of its caffeine content…

There are also nourishing minerals like potassium, magnesium, phosphorus, and calcium in cacao.1 These, in combination with compounds like theobromine and phenylethylamine, all contribute to that rush of good energy. In fact, phenylethylamine is also a naturally occurring compound in the brain: trace amounts of it are released when we are in love and during orgasm.2

One of the ways I conducted research for the book entailed gathering a group of people who experimented with one herbal aphrodisiac each month and shared stories of how these herbs impacted our bodies and our lives.

Cacao was the first herb we played with, and it brought all of us a sense of inspiration, joy, and pleasure right away. There was a quality of indulgence and delight in our cacao experiments. We tried various cacao drinks, truffles, mousse tortes, and chocolate body drizzles. Playing with these recipes opened our hearts and aroused our senses.

Sensuous Chocolate Covered Strawberries

Feeling inspired to indulge in herbal aphrodisiacs with us? Here’s an easy recipe for homemade chocolate covered strawberries that you can get started with right away!

  • 1 cup cacao butter
  • ½ cup cacao powder
  • 2 teaspoons coconut oil
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 20 Strawberries (or so)
  • Cacao nibs & salt for decoration (optional)
  1. Place strawberries in the freezer while you complete the next couple steps.
  2. In a double boiler, melt cacao butter slowly.
  3. When melted completely, add honey & vanilla, and whisk until evenly combined.
  4. Pour 2–3 tablespoons out into a small pot, and set aside for later.
  5. Now add cacao powder and coconut oil to the double boiler. Remove from heat and stir until melted and combined.
  6. Let cool in the double boiler, off the heat for 5–10 minutes, so the cacao can thicken.
  7. Pull strawberries from the freezer and dip them one at a time into the thick melted chocolate.
  8. Place neatly on a flat surface (plate or board) and return to the freezer. If you like a thin layer of chocolate on your berries, then one dip should be fine, and if you like the chocolate layer to be nice and thick, repeat this process a couple of times— making sure to freeze your berries for about 10 minutes between dipping again so that the previous chocolate layer is nice and hard before adding the next.
  9. When you have finished layering with dark chocolate, and the berries have returned to the freezer for their final 10 minutes, warm the melted cacao butter that you saved from earlier on the stove, JUST until it is melted again.
  10. When the cacao butter is melted, it’s time to decorate your chocolate covered strawberries: use a spoon to scoop some of the butter up and drizzle your dipped strawberries with diagonal lines.
  11. Sprinkle with cacao nibs or salt, or enjoy as they are.

Consider inviting someone you love to joyfully dip the strawberries with you. This process can be a shared sensual experience. Or, simply display the chocolate covered strawberries on a beautiful platter (perhaps sprinkled with rose petals or cacao powder), and in sacred solitude relish the ritual of eating an herbal aphrodisiac treat you have prepared for yourself with such care.

However you choose to enjoy them, these easy chocolate covered strawberries are bound to bring you pleasure and delight.

Enjoy!

Kimberly

Show 2 footnotes

  1. Afoakwa, E.O., Quao, J., Takrama, J., Budu, A.S., Saalia, F.K. (2011). Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Journal of Food Science and Technology 50(6):1097-1105. doi: 10.1007/s13197-011-0446-5.
  2. Mars, B. (2002). The Sexual Herbal: Prescriptions for Enhancing Love and Passion. Rochester (VT): Healing Arts Press.
19 comments
  1. Can’t wait to see some sneak peeks into this book!!

  2. Do you think carob could be used instead of chocolate powder?

    • Hi Linda, I have not made these with carob powder but maybe try it with carob powder and see if you like them!

  3. Hello!
    Strawberries in january? Only if you live in the southern hemisphere or if you like “plastic” strawberries… (the ones in the picture dont look like frozen ones)
    Would be happy to try them in a few months though!
    Take care!
    tanya from greece

  4. Hello – We were wondering what you would use to substitute coconut oil, since we have a severe coconut allergy in our family. Thanks!

    • Hi laspaccavento, I am sorry that your family has a coconut allergy. I have not used other oils in this recipe yet, but you can try using whatever oil you like.

  5. I’ll be happy to tried them, although I have to wait until strawberry season comes otherwise buying them from the store, hummm

  6. The strawberries look lovely, fresh and inviting, a great treat to make for Valentines Day! Thank you for the recipe.

  7. sounds a great recipe
    I have done this with chili’s chopped up in the chocolate

  8. Made This … this afternoon!!! Yum! I think the Recipe is Perfect! I Like the Proportions 1C – 1/2 – to a 1/4 Honey. This way You can add more Honey if you happen to like it really Sweet. (Which I Prefer – Not!)

  9. Having made our own chocolate for several years, I know these will be yummy! But I always prefer to use REAL maple syrup vs honey, simply for the lower glycemic value and it doesn’t add an extra flavor like raw honey can.
    It also promotes thickening. AND coarse sea salt is never an option, making the dark cacao pop!

  10. For beginners wash & thoroughly drying the strawberries is key to the coating sticking & not slipping off.

  11. We made these just to try the recipe. I loved them, but my family thought they needed to be sweeter. The only thing I didn’t like was the glaze. First of all, there was not enough for all the strawberries. Second, when it cooled, it looked like just cocoa butter and was just greasy on the strawberries. Next time, I will leave it off completely. Hope that helps and thanks for sharing! Looking forward to the book.

  12. Should I use roasted or unroasted butter/powder?

    • Hi Kathleen, I would use whichever cocoa powder you prefer!

  13. A few questions…I want to make these but don’t have cocao butter or powder. Is this the same as cocoa butter and cocoa powder? If not, can I use cocoa butter and cocoa powder? Just curious

    • Hi Frankie, thank you for asking! You can substitute the cacao butter & powder in this recipe for cocoa butter & powder. Cacao and cocoa come from the same plant, but they are processed differently, so they have different flavor profiles and nutrient contents: cacao tastes more bitter and contains more nutrients. :)

  14. How do you store these if for a couple days?

    • Hi Tonya, you can store them in the fridge for a few days. Enjoy!

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