Dark Chocolate (or Carob) dipped Strawberries

Dark Chocolate (or Carob) dipped Strawberries

This V-day love your bank account as well as your sweetie and make your own chocolate dipped fruit! It’s SO easy it’s silly.


  • 1 cup dark chocolate (or carob) chips
  • 2 tbsp extra virgin coconut oil
  • 4 cups strawberries with stems washed and dried
    • Garnish

      ½ cup unsweetened shredded coconut
      ½ cup pistachios, finely chopped


      Over a double boiler add the dark chocolate (or carob chips) and coconut oil. Whisk until smooth and chips have completely melted. Remove from heat. Using the stem of the strawberries as a handle, dip the strawberries ¾ of the way into the sauce. Allow excess chocolate to drip off before placing on to a cookie sheet covered in parchment paper. While the chocolate is still moist sprinkle with or roll in either coconut or pistachios. Allow to dry/harden on counter top or refrigerate for 15 minutes.

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  1. I made the carob ones, even though my kids prefer chocolate they couldn’t stop at one or two! Thank you for the recipe, I have a lot of the dip left over assuming I can just store it in the refrigerator and for how long?

  2. Hi Jaan!

    So happy to hear that you and your kids enjoyed the recipe! Yes, you can store the dip in the fridge for up to 2 weeks (if it lasts that long!). If you’d like to reuse it, just simply reheat. As a treat, it also makes for a great sauce over ice cream!

  3. Thanks so much! I’ve tried melting carob chips before, without success, and every recipe always called for peanut butter as the second ingredient. I didn’t want the peanut butter flavor in my dip, and this turned out beautifully! I dipped “no bake coconut snowballs” in it, and it coated them perfectly. Thanks again!

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