Looking for a healthy chocolate covered dip? This Chocolate Covered Strawberries Recipe is both delicious and healthy because it is made with coconut oil! Talk about an elegant yet incredibly simple sweet treat or snack. These can even be served at special occasions and parties for a fuss free appetizer or dessert.
I am a chocolate lover. And, anything covered in chocolate is better.
Of course, you think of chocolate covered fruit (like chocolate covered bananas), chocolate covered pretzels – even chocolate covered bacon – oooh, I love it! It makes me happy just thinking about it.
I’m having a chocolate attack just writing about it. True, but hard to believe since I am full from dipping two pounds of strawberries three times! You know, licking fingers, cleaning up drips….
Inspiration for the Chocolate Covered Strawberries Recipe
Inspired by Valentine’s Day and wanting to do something special for the family I love, I went shopping fully intending to buy them all their own individual heart shaped box of candy.
Don’t judge! I know the ingredients are not the healthiest. But, after all, it is Valentine’s Day! I ignored the desire to make a healthier substitution and joined the folks on the Valentine’s Day candy isle.
It took a while, but I finally found hearts with seven different pictures on the front! One for each child at home plus something else chocolaty for John. I was content that I had fulfilled my motherly privilege of buying candy for my family.
As I continued my shopping trip, I ended up in the produce section. Then, I spotted them – big beautiful strawberries! I think the red color caught my eye. So, I decided right then and there, that those strawberries needed some chocolate!
Finally, the conscience soothing I sought had been found!
Why? Because, I’m not talking just any old chocolate – I’m talking chocolate made with coconut oil – A healthy chocolate covered strawberry recipe!
If you have never used coconut oil before, now is the time to start! Available from my affiliate partner, extra virgin coconut oil is extracted from the meat of coconuts.
While coconut oil is made up of 85% saturated fats, most of the saturated fats are medium chain triglycerides. They are metabolized differently than long chain triglycerides and help you feel satisfied when eating. They also increase the HDL (good cholesterol), help control body weight and reduce the risk of atherosclerosis.
Coconut oil is liquid in temperatures above 76° F so, you will want to keep these chocolate covered strawberries refrigerated until you are ready to serve them.
Tip For Using Leftover Chocolate
I dipped the strawberries three times for a thick layer and had chocolate left over – yeah!!! What I didn’t eat, I saved for later.
Just pour the leftover in a dish lined with parchment, refrigerate until firm and break into pieces. What better way to get my daily coconut oil!
Upping the health makes a treat really worth it!
- 2 lbs strawberries
- 2 c. coconut oil at room temperature (where to buy)
- 2/3 c. honey
- 2 tsp vanilla
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 c. cocoa powder
- 4 Tbsp espresso
- If your coconut oil is solid, heat in the microwave in 1 minute increments or on the stove top until it is liquid.
- Add the honey and vanilla - mix well.
- Add in the remaining ingredients and mix well - I use my immersion blender.
- Holding each strawberry by the green leaves, dip into the chocolate and allow to drip slightly before placing it on a parchment lined cookie sheet.
- Allow the chocolate to dry and harden (about 3 mins) and re-dip as desired - I did three layers.You can refrigerate between layers if desired.
- Refrigerate until ready to serve.
Tip For Using Leftover Chocolate
I dipped the strawberries three times and had chocolate left over - yeah!!! What I didn't eat, I saved for later. Just pour the leftover in a parchment paper dish, refrigerated until firm and break into pieces.
Here are other coconut recipes you will enjoy:
- Coconut Oil Chocolate Treats
- Coconut Flour Biscuits
- Healthy Coconut Coffee
- Coconut Flour Brownies
- Chocolate Covered Bananas
- Cracking Coconuts
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Sarah says
Chocolate is always good but then I saw espresso powder!! You know how to speak to this girl’s heart!! Happy Valentines Day!
Dina-Marie says
Thanks, Sarah – Happy Valentines’s Day!
Jeannine says
Love this! Do you use brewed espresso or ground espresso beans?
Dina-Marie says
Jeannine, I use brewed espresso.
Beth says
Hi, I made this today and the chocolate was too runny for dipping. It tastes great, but doesn’t stick to the strawberries. The berries are dry and room temperature. Any idea of what I did wrong??? thanks!
Dina-Marie says
Beth, if you are sure of your measurements, I really don’t know. I do several dips refrigerating the strawberries between each one. It is not thick like dipping chocolate with paraffin and you do need a couple of layers at least. If you can’t get even thin layers, you can always put the chocolate in a parchment lined dish and freeze until hard, break into pieces and enjoy healthy chocolate. I hope this helps!
Emily Kemp says
I love how simple and elegant this is, never thought of adding coconut oil to chocolate before, great tip! Definitely trying this!
Christy says
My sister taught me a recipe almost just like this! This was the only recipe I could find that made it from scratch, without using chocolate chips or something else loaded with sugar.It’s easily modifiable so you can add as much sweetener as you’d like.
Dina-Marie says
Christy, I’m so glad it is what you were looking for! Enjoy!
Natalie says
Anyone use stevia or swerve to make it lower carb?
Dina-Marie says
Natalie, I have not but perhaps another reader? I would think it would work – if you try it, please let me know how it went!