The chocolate-covered strawberry is a symbol of romance and decadence. And yes—it can be a Paleo treat, too! While plain chocolate-covered strawberries remain a classic, we wanted to provide several elevated options to enjoy on your own, with friends, or as a gift for your significant other.
Each version of chocolate-covered strawberry starts off with the same base ingredients of cacao, vanilla, and coconut oil. If you enjoy the simpler things in life, then you can stop here. But if you want to up the flavor and presentation of this dessert, try one or all these variations:
- Crunchy: Crushed nuts and shredded coconut add a little texture and flavor to these treats. Wait until the chocolate is partially set before dipping or sprinkling the toppings on. You can alternate one topping per strawberry or combine both at the same time.
- Mocha: Stir in espresso and a touch of maple syrup into the chocolate for that warm coffee taste. (For a more subtle flavor, divide the base chocolate between a medium and small bowl. Dip the strawberries in the plain chocolate and use the smaller bowl to create a drizzle with the flavored ingredients.) Garnish with coffee grounds or whole coffee beans.
- Floral: Infuse the taste of lavender into your chocolate-covered strawberries by making a “milk” chocolate coating with lavender tea and coconut cream. (For a more subtle flavor, divide the base chocolate between a medium and small bowl. Dip the strawberries in the plain chocolate and use the smaller bowl to create a drizzle with the flavored ingredients.) Garnish with dried lavender buds.
Just note that the ingredient amounts are for about 12 strawberries each, so if you want to try multiple variations at once, simply double or triple the amount of base ingredients and divide the chocolate once melted.
Fresh, ripe strawberries are the key to delicious chocolate-covered strawberries, but they should always be washed and properly dried first. If there is still moisture on them, the chocolate may not stick as well, and it can also cause them to spoil faster.
These will keep best at room temperature if you plan on eating them within a day. Otherwise, they can be stored in the fridge, but beware that the chocolate may develop some condensation and the fruit can become mushy.
TIPS:
- No cacao wafers? No worries! Regular cocoa powder can also work in a pinch.
- Cut the strawberries into the shape of a heart for a real romantic dessert! Start by slicing each strawberry in half lengthwise. Then cut away the stem by making a V-shape in the top of your strawberry half. Finally, stick a toothpick through the top for easy dipping and eating!
- You’ll make more lavender tea than you need, but it doesn’t have to go to waste. Enjoy the leftovers with a squeeze of lemon juice and honey or combine with black tea for a refreshing beverage.
- For a microwave-free method, melt the cacao and coconut oil over a double-boiler, stirring constantly.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Photo: Andrea Dehnke
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Chocolate-Covered Strawberries 3 Ways
- Recipe by: Andrea Dehnke
- Serves: 6
- Meal: Dessert
- Serves: 6
- Prep Time: 7 minutes
- Total Time: 10 minutes
Ingredients
4 oz cacao wafers
2 tbsp refined coconut oil
1 tsp vanilla extract
12 whole strawberries, room temperature
3 tbsp pecans, crushed (AIP - omit)
3 tbsp shredded coconut
1 oz hot espresso
1/2 tbsp pure maple syrup
Dried culinary lavender, plus more for garnish
1 cups boiling water
1 tbsp coconut cream, room temperature
1/2 tbsp pure maple syrup
Directions
Line a baking sheet with parchment paper. Heat cacao and coconut oil in 30-second bursts in a microwave until melted, stirring between each burst. Stir in vanilla.
For Crunchy Strawberries, grab each strawberry by pinching all the leaves together. Coat in chocolate, turning to get as close to the stem as possible. Place on baking sheet until chocolate is partially set, then gently dip in crushed pecans, turning to coat. Repeat with shredded coconut, continuing to alternate coatings until all strawberries are covered. Allow chocolate to fully set before serving.
For Mocha Strawberries, stir espresso and maple syrup into chocolate mixture. Grab each strawberry by pinching all the leaves together. Coat in chocolate, turning to get as close to the stem as possible. Place on baking sheet until chocolate is partially set, then garnish with ground coffee or a coffee bean, if desired. Allow chocolate to fully set before serving.
For Floral Strawberries, make lavender tea by steeping lavender in boiling water for at least 5 minutes. Stir 1 tablespoon lavender tea, coconut cream, and maple syrup into chocolate mixture. Grab each strawberry by pinching all the leaves together. Coat in chocolate, turning to get as close to the stem as possible. Place on baking sheet until chocolate is partially set, then garnish with dried lavender, if desired. Allow chocolate to fully set before serving.
Store in a cool, dry place and eat within 3 days.
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