Chocolate Covered Strawberries

I got a killer deal on strawberries this month! At 95 cents a pound, I bought 5 containers. Three of the containers I planned to dehydrate, but the other 2 containers were targeted for chocolate-covered strawberries. Y’all…..dessert does not get any better than a strawberry covered in chocolate! Why are chocolate-covered strawberries designated only for Valentine’s Day or Mother’s Day? They are so simple to make and so delicious that they make any day special. They are keto-friendly, gluten-free and dairy free, depending on the type of chocolate used, but any kind of chocolate will do. If you have a day when nothing seems to go your way, make some chocolate-covered strawberries and tune out the world with every delicious bite

Ingredients

Ingredients

Line a cookie sheet with parchment paper. Rinse your strawberries and drain in a colander. Pat dry each strawberry with a paper towel.

Place your chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval until the chocolate is smooth. Gently hold a strawberry by the green leaf stem on top and dip it into the melted chocolate. Slightly turn the strawberry in the chocolate for the best coverage. If you want to add a little something extra, roll your strawberry in some nuts, sprinkles, Heath bar or other toppings of your choice. Place your strawberries on the parchment-lined cookie sheet. If you prefer to add some melted white chocolate, you can easily drizzle the white chocolate onto the strawberries after they are placed on the cookie sheet.

Allow the tray of chocolate-covered strawberries to rest on the counter at room temperature until they have hardened. If you can’t wait that long, place the cookie sheet in the refrigerator for a faster hardening time. Whatever strawberries you can’t eat all at once can be stored in the refrigerator for a few days, but I don’t expect there will be any left.