Healthy Chocolate Covered Strawberries

What are chocolate covered strawberries?

Chocolate covered strawberries are a classic indulgence that date back centuries. Originating in Italy, this delectable treat combines the rich, velvety flavour of chocolate with the fresh, juicy taste of ripe strawberries. Traditionally, these were made using milk or dark chocolate, but as time has progressed, variations using white chocolate and other creative coatings have emerged. In this post, we’ll explore a health-conscious version using UPF free dark chocolate, ensuring you can savour these delicious bites without compromising on your dietary preferences.

To make the the healthiest Ultra processed food free chocolate, check out my recipe below. Just skip the nuts. Its literally as easy to make as it would be to melt store bought chocolate:

Are chocolate covered strawberries still healthy?

This recipe marries the health benefits of strawberries and high-quality dark chocolate. Strawberries are naturally low in calories and packed with vitamins, especially vitamin C, fibre, and antioxidants. These nutrients support heart health, boost immunity, and improve skin health. Dark chocolate, particularly when UPF free, offers its own set of benefits. It is rich in antioxidants and can improve brain function and heart health. By using a homemade, minimally processed chocolate made from cacao butter, maple syrup, and cacao powder, you avoid unnecessary additives and preservatives, making this treat both wholesome and satisfying.

Do you have a diet restriction?

This chocolate covered strawberries recipe is:

• Vegan
• Vegetarian
• Dairy Free
• Nut Free
• Low FODMAP
• Gluten Free
• Ultra Processed Food Free

How to make chocolate covered strawberries:

Step 1: Prepare strawberries

Start by selecting 400g of fresh strawberries, preferably with their stalks intact. The stalks will make it easier to dip the strawberries into the chocolate later on. Rinse the strawberries thoroughly under cold running water to remove any dirt or pesticide residues. Once they are clean, place the strawberries on a clean kitchen towel and gently pat them dry. It is essential to ensure the strawberries are completely dry, as any remaining moisture can cause the chocolate to seize, resulting in a grainy texture rather than a smooth, glossy coating. Take your time with this step to achieve the best results.

Step 2: Make melted chocolate:

You have two options here: using store-bought UPF free dark chocolate or making your own. If you choose store-bought chocolate, break 100g of it into small, uniform pieces and place them in a heatproof bowl. If you prefer homemade chocolate, start by melting 80g of cacao butter in a heatproof bowl set over a pot of simmering water (double boiler method). Ensure that the bottom of the bowl does not touch the water to prevent overheating. Stir the cacao butter occasionally with a spatula until it is fully melted and smooth. Once melted, remove the bowl from the heat and stir in 4 tablespoons of maple syrup, mixing thoroughly until well combined. Finally, add 30g of cacao powder to the mixture, stirring constantly to ensure a smooth, even consistency. The result should be a rich, glossy chocolate perfect for dipping. See, making UPF free chocolate is just as easy as melting store bought chocolate.

Step 3: Dip the strawberries

Prepare a baking tray by lining it with baking paper to prevent the dipped strawberries from sticking. Hold each strawberry by its stalk and dip it into the melted chocolate, ensuring it is evenly coated. Leave a small section at the top free of chocolate to give the strawberries a nice contrast. Gently swirl the strawberry in the chocolate to cover all sides, and then lift it out, allowing any excess chocolate to drip back into the bowl. Place the dipped strawberry onto the prepared baking tray, making sure to leave enough space between each one to avoid them sticking together. Repeat this process with all the strawberries, working quickly but carefully to maintain the smoothness of the chocolate.

Step 4: Set the chocolate

Once all the strawberries have been dipped and arranged on the tray, place the tray in the fridge. Allow the strawberries to chill for about 30 minutes, or until the chocolate has completely set and hardened. The cool temperature of the fridge helps the chocolate to solidify quickly, resulting in a crisp, firm coating that contrasts beautifully with the juicy, tender strawberries inside. Once the chocolate has set, your chocolate covered strawberries are ready to be enjoyed.

Chocolate strawberry variations:

For a nutty crunch, roll the chocolate-dipped strawberries in finely chopped nuts like almonds, hazelnuts, or pistachios before the chocolate sets.

Sprinkle desiccated coconut over the wet chocolate for a tropical twist.

Add a pinch of cinnamon or cayenne pepper to the melted chocolate for a subtle kick.

Chocolate strawberry FAQ:

How long do chocolate covered strawberries last? They are best eaten fresh but can be stored in the fridge for up to two days. Keep them in an airtight container to maintain freshness.

Can I freeze chocolate covered strawberries? Freezing is not recommended as the strawberries can become mushy upon thawing and the chocolate may develop a white bloom.

How do I prevent the chocolate from seizing? Ensure all utensils are completely dry before use, and avoid any contact with water or steam when melting the chocolate.

Can I use frozen strawberries? Fresh strawberries are best for this recipe as frozen strawberries release too much moisture and can cause the chocolate to seize.

How can I make my own UPF free dark chocolate? Simply melt cacao butter, mix in maple syrup, and stir in cacao powder. Ensure all ingredients are well combined and smooth before dipping the strawberries.

Can I use milk or white chocolate? You could, however most milk or white chocolates will not be UPF free.

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