Lupin Free Gluten Free Chocolate Covered Strawberries
Few treats hit the sweet spot between elegant and effortless quite like chocolate-covered strawberries. Fresh, juicy berries get a glossy coating of semi-sweet chocolate enriched with just a touch of coconut oil, which keeps the dip silky and helps it set into a satisfying snap. The optional white chocolate drizzle adds a bakery-style finish that looks far more impressive than the effort involved. Because the ingredient list is so short and straightforward — real fruit, real chocolate, coconut oil — there's no need to scrutinize labels for hidden legume-based fillers or flour extenders that can sneak into packaged confections. Drying the strawberries thoroughly before dipping is the one non-negotiable step, and the recipe walks you through exactly why it matters. These are best served the day they're made, when the chocolate shell is crisp and the berry inside is still perfectly fresh.
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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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