- 1 cup chocolate chips
- 2 tablespoons coconut oil
- 1/2 pound (about 6 to 8) Brussels sprouts
- In a double boiler, melt chocolate chips and coconut oil together.
- Trim the base of the Brussels sprouts, and line a sheet tray with parchment paper.
- Stick skewers into the ends of each sprout. Holding the Brussels sprouts by the skewer, dip them into the chocolate until covered.
- Place the covered Brussels sprouts on the sheet tray. Place in fridge until hardened.