Line a sheet pan with wax paper or silpat mat sprayed lightly with cooking spray. Wash and dry strawberries, making sure they are completely dry.
In a medium microwave safe bowl, microwave chocolate, peanut butter, and milk on high for 30 seconds. Stir and repeat until all the chocolate and peanut butter is melted. (Do not overheat or the chocolate will burn).
When the chocolate is completely melted, stir in the syrup. Stir until creamy chocolate mixture forms. Dip the strawberries in chocolate and place on prepared sheet pan.
Continue until all of the strawberries are coated in chocolate and place sheet tray in the freezer until the chocolate hardens (about an hour). Keep refrigerated until ready to serve.
|1 lb||Strawberries |
|4 oz||Unsweetened chocolate |
|1/4 cup||Peanut butter |
|1/4 cup||Unsweetened almond milk (or low fat milk)|
|1/2 cup||No sugar added maple syrup (or honey)|
 About 20 medium-large strawberries with stems on.
 I used unsweetened baking chocolate squares. You could also use 1/2 cup + 2 tbs chocolate chips.
 Or nut butter of choice or coconut oil.
|Servings (1 strawberry per serving)||20|
|Calories per Serving||60|
|Saturated Fat||2 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||2|
|Freestyle Points: (per serving)||2|