Ingredients
For the salsa:
1 1/2 cups strawberries, finely diced
1 cup pomegranate arils
2 teaspoons honey
1 teaspoon fresh lime juice
1 tablespoon fresh basil, finely chopped
pinch of salt
For the chocolate "chips":
2 cups dark chocolate chips, such as Guittard
2 teaspoons coconut oil
Directions
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Add the chocolate chips to a microwave safe bowl and heat for 30 seconds then stir.
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Continue microwaving in 10-15 second bursts, stirring well in between each, until the chocolate is smooth and no lumps remain.
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Stir in the coconut oil until glossy and smooth.
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Line two baking sheets with parchment paper then create the “chips” by pouring 1-2 tablespoon rounds of chocolate and spread it into a thin layer using the back of a spoon, about 1-2mm thick. Continue until all the chocolate is used.
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Let the chocolate “chips” fully harden 10–20 minutes at room temperature, or 5–8 minutes in the refrigerator.
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In a medium serving bowl, mix the strawberries, pomegranate, honey, lime juice and zest, basil, and salt until incorporated.
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When the chocolate “chips” are fully hardened, gently remove them from the parchment paper and then rest on a platter.
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Serve the chocolate “chips” with strawberry salsa immediately.
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