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 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.
Inspired by Valentine's Day and wanting to do something special for the family, I went shopping fully intending to buy them all their own individual heart-shaped box of candy.
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!
To make these chocolate-covered strawberries healthier I use coconut oil in the dipping chocolate.
Instructions
- If your coconut oil is solid, heat in the microwave in 1-minute increments until liquid.
- Add the honey and vanilla and mix well.
- Add the remaining ingredients and mix until creamy.
- Holding the leaves, dip the strawberry in the chocolate allowing it to drip slightly before placing the strawberry on a parchment-lined cookie sheet.
- Let the chocolate harden (about 3 mins) and re-dip as desired.
- Leave in the fridge until ready to serve.
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.
There are so many things to dip in this healthy chocolate like chocolate-covered bananas, chocolate-covered pretzels, or even chocolate-covered bacon. To reheat your leftover chocolate, microwave in 30-second increments, stirring frequently until it is smooth and creamy again.
Or you can pour the leftover chocolate into a dish lined with parchment paper, refrigerate until firm and break it into pieces. What better way to get your daily coconut oil!
Top Tips
- Make sure your strawberries are dry before dipping so the chocolate sticks better.
- 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.
- Use an immersion blender to get a smooth and creamy dippable chocolate.
- Insert a toothpick into the top of the strawberry before dipping to get a better grip.
If you’ve tried these Chocolate Covered Strawberries or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube, and TWITTER.
📋 Recipe
Healthy Chocolate Covered Strawberries
Ingredients
- 2 lbs strawberries
- 2 cup coconut oil at room temperature
- ⅔ cup honey
- 2 teaspoon vanilla
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 cup cocoa powder
- 4 tablespoon espresso
Instructions
-
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.
Notes
Tip For Using Leftover Chocolate
I dipped the strawberries three times and had chocolate left over. What I didn't eat, I saved for later. Just pour the leftover into a dish lined with parchment paper, refrigerated until firm, and break into pieces.
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!
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!