Ingredients
- 12 large fresh strawberries
- 1 cup (≈ 170 g) dark chocolate, chopped
- 1 Tbsp coconut oil
- ¼ cup (≈ 40 g) white chocolate, for drizzling
- Optional toppings: 2 Tbsp sprinkles, chopped nuts, or shredded coconut
Instructions
- Wash and thoroughly dry the strawberries. Make sure they are completely dry so the chocolate will adhere cleanly.
- Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each, until fully melted and smooth.
- Stir the coconut oil into the melted dark chocolate until well combined (this gives a nice glossy finish).
- Hold each strawberry by its top, dip it into the dark chocolate, allowing excess to drip off, then place it on parchment‑lined tray or paper.
- In a clean bowl, melt the white chocolate the same way (30‑second intervals, stirring). Drizzle the white chocolate over the dipped strawberries for decoration.
- Immediately add any optional toppings (sprinkles, chopped nuts, shredded coconut) while the chocolate is still wet so they stick.
- Allow the chocolate to fully set (you can chill briefly) before serving.
Notes
- Frozen strawberries are not recommended—they thaw and become mushy and the chocolate may not adhere well.
- Coconut oil is optional but helps the dark chocolate melt smoothly and gives a nice sheen.
- If you’d like a richer flavor, you can use milk chocolate or even white chocolate instead of dark.
- For a gourmet twist, top with finely chopped pistachios and a tiny pinch of sea salt.
- Store in an airtight container in the refrigerator for up to three days; do not re‑melt chocolate after setting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No‑bake / assembly
- Cuisine: Fusion (Middle Eastern-inspired dessert)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 strawberry cup
- Calories: 120
- Sugar: 12g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
