Chocolate Covered Strawberries [Dairy Free, Refined Sugar Free]
A sweet and simple treat made in minutes. Perfect for Valentine’s Day or any special time to share with a loved one!
These are made with only 2 ingredients and all you need to do is melt, stir and dip! And add any little toppings like nuts or coconut, etc.
I personally have always loved milk chocolate. I’ve gotten used to the taste of bittersweet chocolate but still my favorite is milky chocolate and I just don’t eat it anymore. The chocolate on my site I have made is more like dark chocolate as I haven’t been able to get the texture of milk chocolate yet. So this recipe is using sweetened carob chips made with beet sugar and found at Whole Foods Market because it is more of the texture of milk chocolate that my kids prefer. The brand is Chatfields. If you prefer using unsweetened you would need to either add honey or stevia to taste.
You could also just use any chocolate chips you have on hand. If you do use regular chocolate chips you won’t need to add any coconut oil. The carob is thick and needs to be smoother to coat the strawberries so the coconut oil does the trick.
I’ve coated these strawberries twice to get a nice thick coating on them but you could coat only once and then be able to coat more strawberries then 14.
To Make Sugar-Free: Use Lily’s Sweets for sugar free chocolate chips sweetened with stevia.
Chocolate Covered Strawberries [Dairy Free, Refined Sugar Free]
Ingredients
- 1/2 cup sweetened carob chips
- 2 tablespoons coconut oil
- 14 strawberries
- optional: shredded unsweetened coconut chopped nuts, mini chocolate chips
Instructions
- In a small bowl melt the coconut oil and carob chips in the microwave or in a sauce pan over low simmering water until melted.
- Stir until completely smooth.
- One at a time use a skewer in the center of one strawberry and dip in the chocolate and twirl around to coat.
- Lay them on a parchment lined or wax paper lined baking sheet.
- Coat all strawberries once then coat a second time.
- Sprinkle on any toppings of choice and let set for 10 minutes to harden a bit.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I had a question. I have the powdered kind of carob that comes in the can. Have you ever tried to use this to dip fruit instead of the chips?
I think it is similar to cocoa powder, I have some too. You could definitely try mixing with water or with some coconut oil until you get a good consistency.
Hi, I’ve tried making carob covered strawberries before but I kept on burning the carob chips. I didn’t add coconut oil at the time so I’m wondering if that’ll do the trick. Have you had problems with burning carob before? I don’t eat chocolate so I’d love to try this again for my boyfriend (who’s allergic to chocolate), but I just want to get it right. Any suggestions?
The coconut oil is really needed to melt the carob, only a tablespoon for about 1/2 cup of carob chips.
These look amazing! Where do you buy your carob chips?
Thanks!
I find mine at Whole Foods Market.
These look absolutely scrumptious! I wasn’t able to make them for Valentine’s, but I am planning ahead and will be making them for my mom for Mother’s Day! Thank you for sharing! 🙂 And Happy Valentine’s Day to you and your’s!
thank you and to you!