Paleo Chocolate Covered Strawberries
Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free, Minimal Ingredients, Easy
These Paleo chocolate covered strawberries are submerged in a sugar and dairy-free chocolate and are an excellent way to end any evening.
Nothing pairs better than chocolate and strawberries, well, maybe steak and wine, but you get my point. There are things that meant to be together (like the above mentioned) and others that aren’t. I’ll leave your mind to wander here.
The chocolate that submerges these strawberries is not only delicious but easy to make and only requires the most basic pantry staples.
This Paleo-centric dessert is perfect for parties, special occasions, or just a simple yet chocolate treat to end the evening with.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your chocolate covered strawberries turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Chocolate Covered Strawberries
You can’t go wrong with these Paleo-centric chocolate covered strawberries.
1. Line a sheet pan with parchment paper and set aside.
2. In a small saucepan, melt coconut oil over low heat for 3 to 5 minutes or until completely melted.
3. Remove the saucepan from the burner and whisk in cacao powder, maple syrup, and vanilla for 30 seconds or until smooth and creamy.
4. Dip one strawberry at a time into the melted chocolate and then gently lay onto the prepared sheet pan.
Tip: Leave the calyx on for easy dipping!
5. Top with the desired amount with sea salt and place it into the freezer for 15 to 20 minutes or until completely set.
Tip: Remove from the freezer and enjoy! Store leftovers in the refrigerator.
How to Store Paleo Chocolate Covered Strawberries
Since the chocolate does not contain preservatives, it should be stored in the refrigerator or freezer. Leftover chocolate covered strawberries will last up to 3 days in an airtight container in the fridge or up to 1 week in the freezer for optimal freshness.
Note: If you have leftover chocolate make a small batch of Chocolate Almond Sea Salt Bars!
Essential Equipment for Making Paleo Chocolate Covered Strawberries
Saucepan – Using a saucepan ensures an even melting process without overheating. You can melt the coconut oil in a glass microwave-safe dish in 30-second increments in the microwave to save time.
More Paleo Chocolate Recipes
Chocolate Mug Cake – Kick the chocolate craving in less than 5-minutes with this mug cake!
Mini Chocolate Cups – Just like those mini Reese’s peanut butter cups but made with almond butter and other Paleo pantry staples!
Chocolate Covered Cherries – Combine two simple ingredients into one mouth-watering chocolate treat!
Basic Staples for Making Paleo Chocolate Covered Strawberries
Coconut Oil – The coconut oil is the base of this chocolate. It sets the perfect foundation for these bars, as at room temperature, it holds it’s shape.
Cacao Powder – Cacao powder is made by cold-pressing unroasted cacao beans – leaving all the living enzymes and nutrients in place. Which is very different than cocoa powder. Cocoa powder is roasted at high temperatures that change the molecular structure, which lowers the nutrient value.
Pure Maple Syrup – The maple syrup gives this chocolate a sweet flavor without using refined sugars. If you prefer to sweeten with honey, use the same measurements listed below. Local maple syrup and honey are best!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Strawberries – Its always best to choose local or organic when you can. If using conventional strawberries, make sure to wash and peel as necessary.
Paleo Chocolate Covered Strawberries
- Line a sheet pan with parchment paper and set aside.
- In a small saucepan, melt coconut oil over low heat for 3 to 5 minutes or until completely melted.
- Remove the saucepan from the burner and whisk in cacao powder, maple syrup, and vanilla for 30 seconds or until smooth and creamy.
- Dip one strawberry at a time into the melted chocolate and then gently lay onto the prepared sheet pan.
- Top with the desired amount with sea salt and place it into the freezer for 15 to 20 minutes or until completely set.
- Remove from the freezer and enjoy! Store leftovers in the refrigerator.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.