Legume Free Gluten Free Chocolate Covered Strawberries
Chocolate-covered strawberries feel like a treat reserved for fancy occasions, but this version is genuinely simple enough to pull off on a weeknight. The combination of ripe, juicy berries and glossy semi-sweet chocolate is classic for a reason — and a touch of coconut oil gives the coating that satisfying snap when you bite in. For anyone navigating legume-free eating, store-bought chocolate confections can be a minefield of hidden ingredients, but this recipe keeps things refreshingly clean with just chocolate, coconut oil, and fresh strawberries. The optional white chocolate drizzle takes them from delicious to genuinely stunning, which makes them perfect for gifting or a dinner party dessert plate. The double-boiler method ensures your chocolate melts evenly without scorching, and the parchment-lined sheet makes cleanup almost effortless. Just make sure your strawberries are completely dry before dipping — that one step is the difference between a flawless shell and a seized, clumpy mess.
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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)
Can be omittedwhite chocolate chips
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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