Fruit Bouquet

by Gianna Dinuzzo
Fruit Bouquet

Ingredients

Fruit of choice: strawberries, grapes, pineapple, etc.
1 Head of cabbage
Curly kale leaves
Wooden skewers
A large vase or bowl

For the chocolate (optional):
1/3 cup melted coconut oil
1/4 cup cacao powder or carob
2 tablespoons agave or pure maple syrup

Directions

For the chocolate (if using), whisk together the melted coconut oil, cacao powder, and agave/syrup until smooth. Dip desired fruit into the chocolate to coat. Feel free to add sprinkles, too. Then, place onto parchment paper and refrigerate for at least 30 minutes. Place the head of cabbage into your bowl or vase. Fan out some curly kale to cover the cabbage. Slice/cut up fruit or use a cookie cutter to make fun shapes. Stick several skewers near the center, then thread fruit. Don’t forget to include the dipped fruit. Arrange fruit skewers around until the bowl or vase appears full and colorful.

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