Ingredients

The following ingredients have 14 Servings
  • 1/2 cup strawberries (hulled)
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/2 cup coconut milk (canned)
  • 1/3 cup cream cheese (fat-free, softened)
  • 5 ounces milk chocolate (coarsely chopped)
  • 7 strawberries (quartered)
  • mint leaves (fresh)

Instruction

  • Blend the strawberries with the honey and lemon juice until smooth.
  • In a medium bowl, whisk the coconut milk with the cream cheese until smooth. Add it to the strawberry puree, cover, and refrigerate for 2 hours.
  • Put the chocolate in a small microwave-proof bowl and microwave, stirring every 10 seconds at time, until melted. Be careful not to overcook.
  • Line a mini muffin tin with paper liners and pour a spoonful of melted chocolate in each. Rotate to coat all sides, and let harden, and peel off the paper liners.
  • Fill the chocolate cups with the strawberry cream, and top with the extra strawberries and mint leaves.