Chocolate-Covered Strawberries

Chocolate-covered strawberries are basically the mascot of Valentine’s Day. I mean, is it really even Valentine’s Day without them?

You could shell out $50+ dollars and buy them pre-made for your Valentine, but they’re so much cheaper and easy to make yourself. Whether it be your “Gal”-entine ladies, a secret crush, spouse, or co-workers these fancy chocolate-covered strawberries are sure to impress.

The customization options are endless. Choose a few different toppings that will add color and different textures. For these, I used crushed almonds, cacao nibs, and cacao powder, then left a few plain. You could use any crushed nut, white chocolate drizzle, sprinkles… you do you!

While these can never really be “healthy,” they are a cleaner, dairy-free version and are lower in sugar. I recommend looking for a brand of chocolate chips with as few ingredients as possible, such as Enjoy Life Semi-Sweet Mega Chunks with only cane sugar, unsweetened chocolate, and cocoa butter listed as ingredients and stick to sugar-free toppings so as to not add any additional sugar.

One last note: Keep these babies refrigerated as the coconut oil will cause the chocolate to melt easier.

Chocolate-Covered Strawberries

Prep Time 30 mins
Course Dessert


  • 2 lbs strawberries
  • 10 oz Enjoy Life Semi-Sweet Mega Chunks
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  • 1/4 c almonds crushed
  • 1/4 c cacao nibs
  • 1/4 c cacao powder


A few steps to take ahead of time:

  • If your almonds aren’t already crushed, place in a food processor and pulse for a few seconds until you have small pieces. You could also put in a plastic bag and crush with a heavy object such as a rolling pin.
  • Place each topping on a separate small plate.
  • Line a baking tray with wax or parchment paper.
  • Rinse and dry your strawberries.


  • Melt the chocolate. This can be done in several ways. Easiest and quickest is to place chocolate chunks in a micro-wave safe bowl. Microwave for 20-30 seconds, stir, microwave for 20-30 seconds, and so on until almost completely melted. Stir until completely melted. Be careful not to over-microwave and burn your chocolate!
  • Add the coconut oil and salt to the melted chocolate.
  • Holding a strawberry by the green top, dip it in the chocolate and allow excess chocolate to drip off. Then roll the strawberry in one of the toppings before placing it on the baking sheet lined with wax or parchment paper. I recommend only rolling half of the strawberry in the topping so that the other half is just chocolate. This will allow it to lay flat on the baking sheet.
  • Continue to repeat step 4, while alternating toppings, until all strawberries are gone.
  • Transfer baking sheet with the strawberries to the refrigerator and allow to cool and set for at least 20-30 minutes.


Pro tip — place each individual strawberry in a paper muffin liner to keep them separated. Keep refrigerated and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating