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Chocolate Bowls with Berries and Coconut Whipped Cream

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: dessert, dairy free, gluten free, kid friendly, holiday
  • Method: Stovetop, Hand Mixer
  • Cuisine: American

Description

DIY Chocolate Bowls made with balloons that are filled with fresh berries and topped with a dairy free Coconut Whipped Cream. These Chocolate Bowls are the perfect light and refreshing Valentines Day dessert.


Scale

Ingredients

  • 6 oz. ghirardelli 60% cacao bar, melted
  • 4 small balloons
  • 1 pint blackberries
  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint strawberries, quartered
  • 14 oz. can coconut milk, cooled in the refrigerator for 24 hours
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon maple syrup
  • fresh mint for garnish

Instructions

For Chocolate Bowls:

  1. Line a baking sheet with parchment paper.
  2. Blow up 4 small balloons. Set aside.
  3. Add cacoa bar to a small glass bowl, melt chocolate in 30 second increments until smooth. Let cool slightly, for 1-2 minutes.
  4. Add a tablespoon of chocolate on parchment paper, and spread out into a small circle (about an 1″ round).
  5. Dunk the balloon in the melted chocolate and swirl around till you’re able to create a bowl and place on the chocolate circle you made on the parchment paper.
  6. Repeat the process three more times.
  7. Let balloons rest for 10 minutes, or until chocolate hardens.
  8. Then, carefully, using scissors cut a small slit in the top of the balloon to let the air out. What you have left are small chocolate bowls.

For the Mixed Berries:

  1. To a large bowl add blackberries, raspberries, blueberries, and strawberries. Gently toss to combine.
  2. Set aside.

For the Coconut Whipped Cream:

  1. Add the cream from the can of coconut milk (just the top part, not the clear liquid part on the bottom) to a small bowl along with vanilla bean paste, and maple syrup. Using a hand mixer, blend until soft peaks form.

Assemble:

  1. To each chocolate bowl add mixed berries and top with coconut whipped cream.
  2. Optional: drizzle with melted chocolate and garnish with fresh mint


Nutrition

  • Serving Size: 1 bowl + berries
  • Calories: 318
  • Sugar: 32 g
  • Sodium: 20 mg
  • Fat: 17 g
  • Saturated Fat: 11 g
  • Carbohydrates: 51 g
  • Fiber: 14 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: how to make chocolate bowls, how to make coconut whipped cream, valentine's day dessert recipe