Cacao Fruit Salad

There is a notion called the curse of knowledge, which means that the more one knows about a topic, the harder it is to relate to other people in regards to that topic.  I feel like I suffer from the curse of fancy kitchen appliances and specialty ingredients.  I always intend to come up with recipes that anyone can make, but I rely too often on my dehydrator and high-speed blender.

To break out of that curse, today’s recipe requires no special equipment, no hard-to-find ingredients.  It’s tasty and so simple, and that is why I love it.

Drop any preconceived thoughts you may have around salads.  About how they should be eaten before a meal or should be full of vegetables or can’t feel indulgent.  This salad is still full of plants, just not the green leafy ones typically found in salads.  It reminds me of a chocolate covered strawberry that has been veganized, simplified, and is full of life.

I commonly make myself a little treat by sprinkling raisins with cacao powder when I want something chocolatey.  I like the slightly bitter coating offset by the sweet chewy center…but I like very dark, bitter chocolate.  I took that idea, freshened it up, sweetened it up, and added cacao nibs for an extra bit of chocolate.  The cacao nibs aren’t a must.  They could be replaced with chocolate chips, nuts, coconut, or just left out completely.

Cocoa Fruit Salad

1-2 servings

5-6 large strawberries

1/2 cup raspberries

1/2 cup blueberries

2 tsp agave nectar (or liquid sweetener of choice)

1-3 tsp cacao or cocoa powder (I like a lot, you might not)

Optional toppings: cacao nibs, chocolate chips, nuts, coconut, etc.

  1. Chop the strawberries into large pieces, and mix with the other berries in a bowl.
  2. Drizzle the agave nectar onto the berries, and toss to evenly coat.
  3. Place the berries in the fridge for at least an hour so the berries start to release their juices and get really sweet.
  4. Serve the fruit onto plate(s).
  5. Place the cacao powder in a strainer.  Dust the fruit by lightly tapping the edge of the strainer so it snows chocolate flurries over those beautiful berries.
  6. Sprinkle on toppings, and indulge in salad.

This recipe is flexible of course.  The important elements are fruit + cacao, but I think banana or blackberries or cherries would be a great addition/substitution here.

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