Chocolate Covered Strawberries

DESSERTS

When I first started my health journey a few years back, chocolate covered strawberries was actually the very first dessert I ever learned to make. I went to a girlfriend’s house and after dinner I took to making these guys, although I drizzled the chocolate instead of dipping the strawberries. I was so nervous on how it was going to turn out because I was trying to impress her with my gangsta cooking skillz {which I obviously had very little of at that time}. They ended up turning out really well and this has become one of my favorite go-to desserts.

It’s funny to think how easy these are to make, yet it seems like such a hard thing if you don’t know how to cook. Well, I’m here to tell you that this is one of the most simple treats and it will impress your friends (or bf, ahem) if you show up with some homemade chocolate covered strawberries. I mean really, who doesn’t love the combination of chocolate AND a strawberry?! It’s sweet, juicy, crunchy and gives you that fresh taste while satisfying your sweet tooth. I personally love to add extras, such as chopped nuts and coconut to give it extra flavor and texture. Mmmmm, I’m really wishing I had these in front of me right now actually! {On a side note, after I made them, I split these the batch up and gave half to my boyfriend- so I wouldn’t every last delicious piece- and kept the other half. My half magically disappeared within a few hours. But I swear it wasn’t me!}

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So why make these when you can buy them at a store? For starters, they are way more expensive in a store. Typically they only sell 6 or 12 “gourmet” strawberries in one carton, which ends up being upwards of $19.99. I mean really, who has the money to spend $20 on 6 strawberries! Yes, I do understand a lot of these you get Godiva chocolate, but I still don’t think they should cost that much. When it comes to the chocolate (if it’s not labeled), you don’t even know what ingredients goes into it. If the package does list anything, you’ll be hard pressed to find less than 10 ingredients in the chocolate, which means lots of nasties for your body. Last, these gigantic strawberries that are used- nope, not organic. Not even close. They are typically laced with pesticides and a lot of times are the results of GMO crops. That means more chemicals going into your body, which cause everything from acne, to bloating, fatigue, weight gain, and more serious issues. And you thought strawberries were good for you!

When this treat is so easy to make, why spend so much money and risk ingesting bad ingredients?

All you need for this is some (preferably organic) strawberries, a bar, or 1/2 cup of semi-sweet chocolate, or any chocolate of your preference, and some almonds and/or coconut flakes.

First, take your strawberries and wash them well under running water. Pat them with paper towels and allow them to fully dry, out of the fridge. Note, they really need to be dry otherwise the chocolate will not stick to them.

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Next, take your chocolate bar, break it into small pieces, or take your chips and add them to a double broiler. If you don’t have one of these, simply add them to a small bowl and microwave, take out and stir every 30 seconds until melted. Just keep checking until it’s melted but not burnt. If you are using a double broiler, heat the chocolate on medium, with water in the bottom pot. Stir until melted.

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Once your chocolate has melted, grab the leaves of the strawberry and dip into the bowl/pot. Swirl around until covered and gently shake off the excess chocolate. I then rolled every second one in a small bowl of almonds (add them to a ziplock bag, then using a mug, slightly crush them until they are flaky) and coconut flakes. Place either on parchment paper or a cooling tray.

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Place in the fridge for 10-20 minutes in order to help the chocolate harden. Then eat only one. Or three. Or the whole batch.

I haven’t listed how many strawberries to use because it depends on the size that you get them, as well as how many you want to make. The other batch, the ones I didn’t eat, lasted about a week in the fridge.

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XOXO,

Nikki

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