Makes 6 large cups or 18 mini cups.

Ingredients:

• 1 bag dehydrated strawberries
• 1½ cups vanilla frosting (see frosting ingredients and directions below)
• 1 bag Enjoy Life Foods Mini Chips
• 1½ Tbsp allergy-friendly oil (we recommend olive or grapeseed oil)

Directions:

1. Line muffin tin(s) with paper liners and set aside.
2. Using a high-speed blender or food processor, pulse the dehydrated strawberries until they are a powder. Mix into the vanilla frosting and set aside.
3. Combine the Mini Chips and oil, melting in the microwave in 30-second intervals or in a double-boiler on the stove.
4. Pour a small amount of melted chocolate into the muffin tins, about ¼”– ½”. Transfer to the freezer and let rest for 5–10 minutes.
5. Next, spoon the strawberry frosting on top of the first layer of chocolate and level as smooth as you can with the back of a spoon. Transfer to the freezer for an additional 5–10 minutes.
6. Finally, pour the rest of the chocolate evenly over the strawberry frosting layer. Transfer to the freezer for an additional 20–30 minutes, or until set.
7. Keep in the refrigerator until ready to enjoy!

Vanilla Frosting Ingredients:

• 8 Tbsp allergy-friendly shortening
• 4½ cups powdered sugar, sifted
• 1 vanilla bean, scraped, or 2 tsp pure vanilla extract
• 3–4 Tbsp rice milk to thin out frosting, about room temperature

Vanilla Frosting Directions:

1. Beat the shortening with a hand mixer or in a stand mixer. Gradually add the powdered sugar until you have a stiff mixture (it’s okay if it’s crumbly).
2. Add the scraped vanilla bean or vanilla extract and half of the rice milk.
3. Continue to beat, adding more milk until the frosting has a thick consistency.
4. Use any leftover frosting to decorate the cups.