Heapsestrin Real Estate Team

Hibiscus & Lavender Strawberries

Written On February 7, 2018

With Valentine’s Day a week away, you may be thinking about how to treat your loved ones with something homemade, delicious, and healthy. While we love the classic chocolate-dipped strawberry, we’re trying out a new recipe this time! Indulge in our lavender & hibiscus dipped strawberries for a perfectly pink Valentines dessert! They’re fresh, easy to make, and allergy-friendly.


1 Lb. of Strawberries

½ Cup of Coconut Butter

2 Tsps. of Dried Hibiscus Flowers

1 Tsps. of Dried Organic Lavender

3 Tsps. of Dark Cherry or Red Fruit Juice

3 Tbsps. of Raw Honey

50 Mls of Hot Water


  1. Rinse strawberries and set aside to dry.
  2. Melt coconut butter and raw honey together in the oven at 300 degrees for 5 minutes or until relatively soft. Remove from the oven and stir well.
  3. Boil 50 mls of water and pour over 1 tsp. of dried hibiscus flowers and ½ tsp. of dried lavender. Let steep for 7 minutes and then strain.
  4. Mix 3 tsps. of infused hibiscus and lavender into the coconut butter and honey mixture. Use remaining infusion for cocktails or add to baking. Will keep in the fridge for up to a week.
  5. Repeat with 3 tsps. of dark cherry or red fruit juice.
  6. Transfer mixture to a bowl for easy dipping.
  7. Line an oven tray or large plate with baking paper.
  8. One by one, use the green leaves on the top of the strawberry to dip the fruit into the pink coconut butter mixture. Once dipped, transfer strawberries to baking tray or large plate.
  9. Place tray or plate into the freezer for 30 minutes.
  10. Remove from freezer and sprinkle remaining dried hibiscus flowers and lavender over the strawberries and enjoy!
  11. Store in fridge for up to a week.


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