Chocolate Covered Strawberry

Chocolate Covered StrawberryIngredients

  • 1 pint of strawberries
  • 4 ounces of unsweetened dark chocolate (100% cocoa)
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon high quality coconut oil (or cocoa butter)
  • Dash of sea salt


  1. Gently wash and dry strawberries. Set aside.
  2. Chop chocolate into small chunks. Place a few inches of water into the bottom of a double boiler and bring to a low simmer. (If you don’t have one, then create your own by using a pot with a heat proof bowl that rests on top of it. The bowl should never touch the water)
  3. Place the chopped chocolate and the rest of the ingredients in the top part of the double boiler (or heat proof bowl). Using a heat proof spatula or spoon, stir everything together, and then place over the simmering water. Continue to stir while everything melts, and take off when there are just a few pieces of chocolate left to melt. Make sure you don’t burn the chocolate (keep under 190 degrees)
  4. Line a baking sheet with parchment paper. Take your washed and dried strawberries, and holding their stems, dip into the chocolate. Tips: If the chocolate rolls off the strawberries too quickly, let it cool and thicken a few minutes. If it starts to get too thick to dip, then place over simmering water to melt again.
  5. Place the dipped strawberry onto the baking sheet and continue the process until all of the strawberries are dipped. Leave at room temperature in a cool house or place in the refrigerator to solidify for a few hours and enjoy! Eat within 24 hours or less