Angie this looks glorious. Can't wait to try it :) Thanks

You're all very welcome :)

aquarius77 - It may stick to the nuts better if they're cold before dipping.

Thanks so much for this super easy, delicious recipe!! Maybe I can get my 2 year old to eat nuts with this on them!

This is truly a great recipe, thanks for the contribution angie!

cool i never thought of using that mixture as a sauce, i mix those ingriedents together with a little less agave and roll them into little chocolates, sooo yummy, thanks for the great idea

Wow, I've been making stuff like this a lot! I LOVE IT <3 <3 <3

I tried this and LOVED it! :) It really hits the spot when my heart longs for the darkest of dark chocolate, haha.

Wow! Thanks for all the compliments :)

Fee - I got rid of all my chocolate molds when I started to eat raw; now I'm thinking about buying new ones...

Renoir - I haven't tried it with dates, but I would think it should work out just as well - you just might have to mix it all in the food processor or liquefy the coconut oil and do it in the Vitamix if you have one, just so it all gets blended smoothly - let me know if you try it that way:)

Would this work with blended dates instead of agave?

I made a third of the quantity and poured it into the insides of last years Chocolate Advent calendar and then froze it. It made fantastic mini chocolates which I stored in the freezer in a tub once they were frozen enough. I used carob though and they were Grrrreat (as Tony the tiger says about frosties!!) Thank you, Ill be making these again.

hhhhmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm oh so sexy!

This looks fantastic! I even have strawberries and almonds so it looks like they are going to be covered in dark chocolate! Mmmmm...

Add me to the list (I'm sure) of people wanting to try this.

You're welcome! I'm glad you like it. I have been making food so my son will like it, but after the comments about darker chocolate, I'm thinking I need to make myself a separate batch :) I used it as a frosting for raw brownies - yummy :)

Thanks again, Angie. You have saved me from a 2 year on an off love affair with non-raw chocolate covered almonds, ruining my raw world. These are as good as it gets--of course they are a little gummier before freezing, but I've been trying to come up with something that would work for awhile. I also used slightly less agave with a good result--liking that more intense darker chocolate taste. Many thanks1

For almonds, I like to have the chocolate semi-stiff and then put them in the freezer. The agave never freezes hard, but it sets up better cold.

If you are not eating 100 % raw, you could use maple syrup in place of the agave, and it will get harder. You just have to liquefy the coconut oil with the maple syrup and add the chocolate last. Then, have whatever you want to dip be cold (I used to put it in the freezer for 30 min. or so), dip, put on wax paper & put back in the freezer to set up. Once it is set, you can keep the stuff in the fridge.

Brilliant! Haven't tried it yet but this could just solve my problem with chocolate covered almonds! I'll post how they turn out.

This also works well as a chocolate frosting when left at room temperature.

Coppertone! That's awesome! Does it smell like coconut? Glad you both liked it :) My son is still laughing about the suntan lotion idea.

Oh my gosh! This is so delicious! I just cut back on the agave nectar since I like intense dark chocolate flavor. I dipped strawberries and they immediately hardened (not like the picture, I guess due to less agave nectar). My non-raw daughter loves them, the smell reminds her of Coppertone suntan lotion, LOL.

Kandace, I guess it's payback - You have a ton of great recipes; I'm glad I can give you one. Let me know how you like it.

Thank you for posting this - and just in time for Valentine's. Ray and I used to make dipped strawberries for each other before moving to raw and I haven't tried them since. I cannot contain my excitement!!!

This is a keeper! Thanx!