@jillian.barreca: A sweet and simple summer snack: chocolate-dipped fruit + sea salt sprinkles! Dark chocolate dip: 1 tsp sea salt 2 tsp fennel seeds, toasted 1-2 tsp chili flakes 100g dark chocolate, chopped 1 Tbsp refined coconut oil 1 pound fruit, washed and dried White chocolate dip: 1 tsp sea salt 1 Tbsp sesame seeds, toasted 1 tsp dried rose petals 5 freeze-dried strawberries 100g white chocolate, chopped 2 tsp ceremonial-grade matcha powder 1 Tbsp refined coconut oil 1 pound fruit, washed, dried and halved 1. Start by making the salt sprinkles in a mortar and pestle. For the dark chocolate, combine salt with fennel and chili. For the white chocolate, combine salt with sesame seeds, rose petals and strawberries. Set aside. 2. Melt the chocolate and coconut oil in separate heatproof bowls in the microwave in 15 second bursts, stirring thoroughly between each until fully melted. For the matcha chocolate, whisk 2 tsp matcha powder into white chocolate until combined. 3. Line a large baking sheet with parchment. Dip fruit into dark or matcha chocolate. Finish with sea salt sprinkles. Freeze for 10-15 minutes until chocolate has hardened (or store in the fridge until ready to serve).

Jillian Barreca

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Region: CA

Thursday 13 August 2026 13:52:21 GMT