Handmade Chocolate Covered Strawberries

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  • 1 16oz. container strawberries, preferably organic
  • 1/2 c. 60% cacao dark chocolate baking chips*
  • 1 1/2 T. coconut oil, divided
  • 1/2 c. semi-sweet chocolate chips*
  • 1/4 c. white chocolate chips
  • 1/4 c. pecans, very finely chopped (optional)



  1. Line a large baking sheet with wax paper or a Silpat™ baking mat. Set aside.
  2. Thoroughly wash strawberries and pat dry with a paper towel or allow to air dry.
  3. Place the strawberries on the prepared baking sheet and allow them air dry for one hour or until completely dry. Overnight is recommended.
  4. Place the dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl.
  5. Microwave the chocolate chips 20 seconds at a time, stirring in between each segment, until they are melted and completely smooth.
  6. If using two types of chocolate chips, repeat steps #4 and #5 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
  7. Dip half the strawberries into the dark chocolate until covered.
  8. Gently drag the bottom edge against the side of the bowl to remove excess chocolate before transferring the handmade chocolate covered strawberry to the baking sheet.
  9. If you are using pecans, place the finely chopped pecans in a small bowl and set aside.
  10. Dip the bottom of the strawberries in the melted chocolate and then dip into the bowl of chopped pecans.
  11. Swirl the strawberries until the bottom of each strawberry is completely coated in the nuts.
  12. Transfer the strawberries to the baking sheet with the other strawberries.
  13. Allow the chocolate to harden on the strawberries for approximately 30 minutes at room temperature.
  14. Once the chocolate is hard, place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl.
  15. Microwave the chocolate, 20 seconds at a time, stirring in between segments, until the chocolate is completely melted.
  16. Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon. For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle for this.
  17. When the chocolate is firm, remove the baking sheet from the refrigerator and serve immediately. Enjoy!


*Use either 1 cup dark chocolate chips or semi-sweet chocolate chips, if preferred


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