Low Sodium Gluten Free Chocolate Covered Strawberries
Few treats feel as effortlessly elegant as a perfectly dipped strawberry, and this version delivers that glossy, snappy chocolate shell with nothing more than ripe berries, good chocolate, and a touch of coconut oil. The coconut oil is the quiet hero here — it thins the melted chocolate just enough to coat each berry in a smooth, even layer without any fuss. Because the ingredient list is so short and clean, you're not navigating any hidden additives or unnecessary extras that can sneak into store-bought versions. Drying the strawberries thoroughly before dipping is the one non-negotiable step, and the recipe makes it clear why: even a little moisture will cause the chocolate to seize up and turn grainy. The optional white chocolate drizzle takes them from simple to genuinely stunning, and it's as easy as snipping the corner of a zip-top bag. These are best served the same day, which honestly isn't a problem — they tend to disappear fast.
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Learn more →Ingredients
12 servings
- 24 large strawberries, washed and thoroughly dried
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 1 tsp coconut oil
For decorating
- 2 oz white chocolate chips (optional)
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area. Pat the strawberries completely dry with paper towels — any moisture will cause the chocolate to seize.
- 2
Combine the chocolate chips and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 5–7 minutes, then remove from the heat.
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