Chocolate Covered Strawberries (Vegan, Keto)

Chocolate covered strawberries are the perfect gift or fun dessert, ready in just a few minutes and so easy to make! These vegan chocolate covered strawberries are so decadent, they are perfect for parties or gifting to a loved one, you will never buy store bought chocolate dipped strawberries again! Use no added sugar chocolate to make these chocolate covered strawberries low carb and keto friendly!

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Why you will love this recipe:

• Only 2 ingredients and minimal steps, this recipe is great for beginners in the kitchen! It’s a great project for kids to help with as well! Making homemade chocolate covered strawberries take about 10 minutes of time in the kitchen and just a few minutes of clean up!
• Make a healthy chocolate covered strawberry to give to a friend or a loved one! Choose organic strawberries and your favorite chocolate of choice. You can make these chocolate covered strawberries keto, vegan, dairy free, and/or allergy friendly based on the chocolate you choose!
• Tailor the strawberries to your taste! Add crushed nuts, chopped coconut, more chocolate or even sprinkles to make these strawberries extra special!

Ingredients:

• Chocolate chips (vegan, keto friendly)
• Strawberries (organic if possible)

Instructions:

Start by washing and drying the strawberries very well. Any water left over on the strawberries will interfere with the chocolate and cause the chocolate to not stick to the strawberries properly. I recommend using a paper towel to dry the strawberries and allowing them to air dry 10-15 more minutes just to be sure they are dry enough before dipping.

Once strawberries are dry, start to melt the chocolate using a microwave or a double boiler method on the stove.

• Microwave: You want to go slow and ensure you aren’t burning the chocolate in the microwave. Because of this, it’s recommended that you microwave the chocolate (chips or chopped up chocolate bar) in 30 second increments. Take the chocolate out and try to stir it after each 30 second session. If most of the chocolate is melted after 60 seconds total, only cook for 10 seconds at a time until you reach a smooth consistency.
• Double-boiler: Set a glass bowl over a pot on the stove filled with about 2 inches of water. Ensure the glass bowl is not actually touching the water. Bring the water to a simmer and check to make sure there is no water coming from the sides of the bowl before add the chocolate. Water and melting chocolate do not mix so you want to make sure you have a large enough bowl. Once you add the chocolate, allow it to slowly melt, stirring regularly until smooth. Carefully remove the bowl with oven mitts and try to avoid the steam from the water as you remove the bowl.

Now that the chocolate is melted you can dip the strawberries.

• First add wax paper, parchment paper or a silicone liner to a baking sheet, as this will be the landing place for the strawberries once coated in chocolate.
• I like to hold the green stems to dip strawberries but you can also pierce the top of the strawberries with a fork or a toothpick to make them easier to dip.
• Dip the strawberries directly in the melted chocolate or use a spoon to gently coat the strawberries in chocolate. Try to allow any excess chocolate to drip off and place the strawberries on the lined baking sheet. Do not try to move them around once placed.
  • Note: if you are adding chopped nuts or coconut flakes, chocolate chips or sprinkles, sprinkle them on the strawberries immediately before the chocolate starts to set.

Once all the strawberries have been dipped, place the baking sheet in the fridge for 10 minutes or so to allow the chocolate to set.

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If you want to drizzle more chocolate on top, melt the chocolate again (if needed) and take the strawberries out of the fridge. Use a spoon and drizzle more chocolate over the strawberries going back and forth using a pretty quick motion with your wrist. Allow this chocolate layer to set a few minutes in the fridge before serving.

Store in the fridge or on the counter for 1-2 days depending on your preference (see notes below).

Top tips:

• Allow the strawberries to come to room temperature before dipping them (part of why I suggest allowing them to air dry 10-15 minutes after washing/drying). Cold strawberries right from the fridge will cause the chocolate to start to harden around the strawberries as they are being dipped.
• Always have extra chocolate on hand. Depending on how big your strawberries are and how thick you make the coating, you may need more chocolate than indicated.
• Dipping strawberries helps create a smooth coating and the best presentation, however it often makes the coating very thick. If you aren’t as concerned about the presentation (because of chopped nuts or plans to drizzle more chocolate), using a spoon to spoon on the chocolate will create a thinner coating that is less likely to break when you bite into the strawberries.
• Do not freeze these strawberries. The chocolate will set up quickly in the fridge. Some people recommend putting them in the freezer to quickly set the chocolate but if you forget about them, it can change the texture of the strawberries and make the strawberries sweat as they are defrosting.

Toppings:

Be sure to add any toppings to the strawberries right after dipping in the melted chocolate so that the toppings will adhere to the soft chocolate before it sets.

• Crushed or chopped nuts: walnuts, pecans, almonds, cashews, peanuts, pumpkin seeds
• Chopped Coconut flakes
• Mini chocolate chips
• Sprinkles
• Hemp hearts

Do you have to keep these in the fridge?

Nope! Since we did not use any coconut oil in the chocolate coating, you do not need to keep them refrigerated. Once the coating is set in the fridge, these can sit out on the counter for 1-2 days if needed.

You can store chocolate covered strawberries in the fridge if you prefer, but after a day or so the strawberries start to sweat inside the chocolate, make the shell and the strawberries start to detach. Store them uncovered in the fridge, covered in a paper towel to help absorb any moisture.

Why don’t you need to add any coconut oil?

Many people will advise that you add coconut oil to the chocolate to thin it out and make it easier to dip the strawberries in. I find that is not necessary and when you use coconut oil, you cannot store the strawberries out of the fridge. Coconut oil does not hold up well at room temperature.

If you want to thin out the chocolate at all, I personally like to add some thin peanut butter or tahini to the chocolate. You only need 1-2 teaspoons but this can help the chocolate thin out a bit while also keeping the structure at room temperature.

What kind of chocolate should you use?

You can use chocolate chips or your favorite chocolate bar, cut down into chunks. You want the chocolate to be broken down so it’s easier to melt.

For keto chocolate covered strawberries, my favorite chocolates are:

• Pascha 100% cacao chips (unsweetened but very smooth), this will provide a contrast to the sweet berries
• Lily’s chocolate chips – these are sweetened with stevia and are slightly more sweet than unsweetened.
• Trader Joe’s 100% cacao chips, these are relatively new but really great and melt well. They are unsweetened but very smooth (not bitter) and make a great contrast to the strawberries.

For vegan chocolate covered strawberries, my favorite chocolate are:

• Pascha 85% or 100% are my favorites, they also make a milk chocolate and white chocolate that are dairy free and vegan.
• Enjoy Life Brand – these can be found in most grocery stores and are dairy free and allergy friendly.
• Trader Joe’s 85% dark chocolate chips or the 100% cacao chips are great options. The dark chocolate chips are slightly sweetened and would be great if you want a bit of sweetness in your chocolate.
• Hu chocolate bars – these are vegan and free from most fillers, sweetened with coconut sugar. You can buy the bars and chop them into pieces before melting.

Protein chocolate coating:

You can also make your own chocolate coating for chocolate dipped strawberries. Using protein powder in the coating is a great way to get in more protein.

I recommend using a vegan protein powder for this, as the protein powder absorbs the coconut oil and it makes the chocolate syrup thick enough that it will stick to the strawberries easily without running off.

Note: these protein chocolate covered strawberries need to stay in the fridge as the coconut oil will start to melt if at room temperature for too long (1 hour or more).

Storage:

These vegan chocolate covered strawberries can sit out on the counter for 1-2 days after dipping them in chocolate or they can be stored in the fridge up to 4 days (depending on how ripe the strawberries were before dipping in chocolate).

If you will be storing the strawberries in the fridge, store in a single layer (try not to stack them on top of each other) and place them on a paper towel to help absorb any moisture that may sweat off the strawberries.

Substitutions:

Strawberries: You could also dip pitted cherries or even raspberries instead of strawberries. You will probably want to use a toothpick or small fork to hold the pitted cherry or raspberry since they are so small when coating in chocolate.

Chocolate: You can use whatever chocolate you prefer. If you cannot tolerate chocolate, they do make carob chips, however I have not tried this out.

If you love this recipe, you should try:

• Single Serve Chocolate Strawberry Brownie
• Protein Brownie Bites
• Strawberry Popsicles

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Chocolate Covered Strawberries

$3.92 Recipe/$0.26 Serving

Chocolate covered strawberries are a fun dessert or gift for a loved one! Made with just 2 ingredients, these strawberries can be made vegan or keto depending on the chocolate you use.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate covered strawberries, keto chocolate covered strawberries, vegan chocolate covered strawberries

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 15

Author: Samantha Rowland

Ingredients

• 1 pint Strawberries (strawberries, washed and patted dry) - $2.99
• 3/4 cup dairy free dark chocolate chips - $0.93

Instructions

• Wash and pat strawberries dry. Let berries come to room temperature if possible. This is because cold strawberries will start to harden the chocolate coating when dipping.
• Place wax paper, parchment paper or silicone liner on a cookie sheet, make room in the fridge for cookie sheet.
• Melt the chocolate in the microwave in 30 second increments (usually takes 1 minute total) or using a double boiler on stove – see tips below.
• Stir the chocolate vigorously to ensure all the chocolate is melted and there are no lumps.
• Cover the strawberries in this chocolate by dipping the strawberry quickly into the chocolate and turning it once around, making sure all sides are covered. Allow to drip for a second then transfer to wax paper.
• When you get to the bottom of the chocolate, use a spoon to coat strawberries. Any leftover chocolate can be used to drizzle on the strawberries for a fun presentation.
• Place strawberries in the fridge at least 10 minutes to set up before eating!

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Notes

How to use a double boiler to melt the chocolate:

If you do not want to use a microwave to melt the chocolate chips, you can also use a double boiler. Place a glass bowl over a simmering pan of water. Make sure the glass is large enough so that it easily sits on the pan and the bottom of the bowl is not touching the simmering water. Once the water is simmering, add the chocolate chips to the bowl and whisk chocolate to distribute the heat. Once melted take off the heat, being careful not to get any water in the chocolate.

What you need to make the protein chocolate coating:

• 1 serving vegan chocolate protein powder
• 2.5 tbsp. Coconut oil
• 1/4 cup or more of dairy free chocolate chips

Melt the chocolate chips and coconut oil in the microwave or on the stove (see methods above). Add the protein powder and stir well until fully combined. The mixture should resemble melted chocolate. Follow all the steps above to clean and dry the strawberries and for dipping the strawberries.

Store the protein chocolate dipped strawberries in the fridge.

For keto chocolate covered strawberries, my favorite chocolates are:

• Pascha 100% cacao chips (unsweetened but very smooth), this will provide a contrast to the sweet berries
• Lily’s chocolate chips – these are sweetened with stevia and are slightly more sweet than unsweetened.
• Trader Joe’s 100% cacao chips, these are relatively new but really great and melt well. They are unsweetened but very smooth (not bitter) and make a great contrast to the strawberries.

For vegan chocolate covered strawberries, my favorite chocolate are:

• Pascha 85% or 100% are my favorites, they also make a milk chocolate and white chocolate that are dairy free and vegan.
• Enjoy Life Brand – these can be found in most grocery stores and are dairy free and allergy friendly.
• Trader Joe’s 85% dark chocolate chips or the 100% cacao chips are great options. The dark chocolate chips are slightly sweetened and would be great if you want a bit of sweetness in your chocolate.
• Hu chocolate bars – these are vegan and free from most fillers, sweetened with coconut sugar. You can buy the bars and chop them into pieces before melting.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

59

Fat

 

3

g

Carbohydrates

 

7

g

Fiber

 

1

g

Sugar

 

5

g

Protein

 

1

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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