How to make chocolate covered strawberries with cocoa powder

Got a craving for chocolate? Learn how to make this intensely rich and healthy chocolate covered strawberry that’s prepared in the microwave and only takes minutes to take. It’s made using just 4 ingredients, one being refined (scentless) coconut oil. You won’t believe how easy it is to get your chocolate fix with this easy recipe! It’s also gluten-free, vegan and keto 🙂

Ingredients used to make this

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

• Refined Coconut Oil – You can use regular coconut oil, but I like to use refined coconut oil, like this one, because there’s less coconut flavor/scent.
• Cocoa Powder – any kind, usually found in the baking aisle
• Stevia – In order to keep this keto, I used stevia. You can also use 1 Tbsp of honey for this recipe or other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
• Strawberries – washed and dried of extra moisture (either leave to dry on the countertop or dry with paper towel)

More Chocolate Recipes (HERE)

Scroll down for full recipe

3-Ingredient Keto Chocolate Bar

STEP 1

Melt the coconut oil in the microwave. Measure out the coconut oil in a microwave safe bowl and heat for 20-30 seconds until melted.

STEP 2

Add the cocoa powder.

STEP 3

Add the stevia powder or liquid stevia, to taste.

STEP 4

Dip the strawberries in the chocolate mixture, and set on a small sheet pan lined with parchment paper or silicon mat (this has to go in the fridge so make sure the sheet pan can fit inside your refrigerator!) Let the chocolate set in the fridge for 1-2 hours. Take out of the fridge and enjoy!

Recipe Variations and Optional Add Ins:

• Sprinkle nuts, mini chocolate chips or sprinkles on these chocolate covered strawberries to make them fun and interesting.
• With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as orange peel, or peppermint extract into the chocolate mixture.
• You can also use different fruits, such as cherries or grapes, instead of strawberries
• Pour the chocolate mixture into a silicone mold / chocolate bar mold (go to recipe)

How to Store

• The coconut oil in the chocolate makes it difficult for the chocolate to maintain its proper texture at room temperature. Store any leftover chocolate in the fridge. For longer storage, you can place them in the freezer for up to 4 months.

Final Tips

• Be sure to use a microwave-safe bowl (preferably glass, like this one)
• I found that the amount of cocoa powder might depend on the brand. I recommend starting out by adding 3 Tbsp of cocoa powder and add the additional 1 Tbsp if the mixture feels too thin. The more cocoa powder you add, the more intense the chocolate flavor. Add more coconut oil if the mixture seems too thick

More Recipes Using Strawberry (HERE)

Keto Chocolate Covered Strawberries (Low Carb, Low Calories)

Prep Time 10 mins

Cook Time 1 hr

Course Snack

Cuisine American

Servings 6 servings

Calories 70 kcal

• 2 T refined coconut oil melted 30g
• 3-4 Tbsp cocoa powder*
• 1/4 tsp of stevia powder or liquid stevia to taste
• 1 lb strawberries about 15-20 medium strawberries

• Melt the coconut oil in the microwave. Measure out the coconut oil in a microwave safe bowl and heat for 20-30 seconds until melted.

• Add the cocoa powder

• Add the stevia powder or liquid stevia, to taste.

• Dip the strawberries in the chocolate mixture, and set on a small sheet pan lined with parchment paper or silicon mat (this has to go in the fridge so make sure the sheet pan can fit inside your refrigerator!)

• Let the chocolate set in the fridge for 1-2 hours. Take out of the fridge and enjoy!

While 3 Tbsp of cocoa is just perfect, you can add up to 4 Tbsp of cocoa powder if you want a more intense chocolate flavor.

**the coconut oil in the chocolate makes it difficult for the chocolate to maintain its proper texture in room temperature. Store any leftover chocolate in the fridge.

Calories: 70kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 1mgPotassium: 154mgFiber: 2gSugar: 4gVitamin A: 9IUVitamin C: 44mgCalcium: 15mgIron: 1mg***Net Carbs: 5g

Keyword chocolate, cocoa, coconut oil

I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!