Description
A fun and healthy twist on the classic treat, these pink chocolate-covered strawberries are perfect for special occasions and guilt-free indulgence.
Ingredients
Units
Scale
- 1 pound fresh strawberries, washed and dried
- 1 cup white chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 teaspoon beetroot powder (for natural pink color)
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth.
- Add beetroot powder to the melted chocolate and stir until well combined to achieve a pink color.
- Hold each strawberry by the stem and dip it into the pink chocolate, allowing the excess to drip off.
- Place the dipped strawberry onto the prepared baking sheet.
- Repeat with all strawberries, then refrigerate for at least 30 minutes or until the chocolate is set.
Notes
- Ensure strawberries are completely dry to help chocolate adhere.
- Use beetroot powder sparingly for a subtle pink color.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 strawberries
- Calories: 90
- Sugar: 9g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 1mg