"Chocolate" Covered Pawberries
I may have eaten a few of these myself. They were delicious.
Oh Valentine’s Day… what’s better than celebrating love with another person? Celebrating your love for your dogs, duh! And eating chocolate…lots of chocolate.
Though it’s not something that I think about eating often, sometimes I’ll get the craving for chocolate covered strawberries and dip a bowl of strawberries into melted milk chocolate, fondue style.
Cedric & Edith tried this delicious dessert for the first time the other day, and it was a hit. I tasted their version, made with carob, and it was honestly delicious.
Carob has a subtly sweet, roasty, chocolate-ish flavor that is so nice paired with the fresh, tart strawberries. Of course, unlike chocolate, it’s completely safe for the dogs. Regular chocolate contains theobromine, which can be toxic for dogs in large amounts. Rest assured, carob has none of that!
5-10 small strawberries
20g coconut oil
10-15g carob powder
Wash and dry strawberries. Place them in the freezer while you do this next step.
In a small pan or pot on low heat, melt together the coconut oil and carob. Stir until fully combined. Remove from heat.
Pour the melted mixture into a small bowl, deep enough to dip your strawberries into. Allow the mixture to cool for about 5 minutes before you start.
Take the cold strawberries and dip them into the melted carob, wiping excess off on the edge of the bowl. You only need a thin layer.
The carob coconut oil should harden quickly on the cold strawberries, but you can pop them in the freezer for another 10 minutes to let them set.
Feed one strawberry per 10 lbs dog. Use your best judgement depending on how big the strawberry is! I’d recommend slicing it into smaller pieces for smaller dogs and fast eaters, as whole strawberries can be a choking hazard.
Keep in the fridge no more than a 1-2 days as strawberries mold fast. Keep frozen to store for longer.