Yes, every childhood dream when eating fruit was, “Can I add chocolate to it?”
Lately, every breakfast cereal has a “chocolate” version. It’s loaded with more sugar than anything else on the list of ingredients.
I wanted to be able to add chocolate to a fruit salad in a way that didn’t involve taxing the corn industry and its subsequent corn syrup production.
I eat fruit and yogurt regularly for breakfast and thought I could infuse a chocolate flavour into that idea. My morning breakfast usually has a homemade maple-flavoured granola, so the sweetener of choice was maple syrup (and because I’m achingly Canadian, eh?).
Feel free to use any summer fruit you’d like. I decided to have a mix of cherries, peaches, blueberries and strawberries because they’re all at the peak of their ripeness.
Chocolate Fruit Salad
For the Chocolate Yogurt Dressing:
1 cup plain yogurt
1/2 tsp vanilla
1/3 cup amber maple syrup
1/3 cup pure cocoa powder (the ingredient list should only say “pure cocoa/cacao powder and nothing else. This will give a more potent “chocolate” flavour)
In a medium bowl, whisk together the yogurt, vanilla, maple syrup, and cocoa powder until smoothly combined, free of any cocoa “lumps.” Set aside.
For the salad:
8 cups of summer fruit (blueberries, strawberries, cherries, peaches, apricots, raspberries in any combination or ratio to make up 8 cups)
Reserved Chocolate Yogurt Dressing
In a large bowl, combine the fruit (chop the stone fruit into 2cm/1″ chunks and leave berries whole or cut in half). Lightly fold in the Chocolate Yogurt Dressing. Serve in bowls or on small plates. Serves 6-8.