Sugar Free Dark Chocolate Covered Strawberries

Quick post today, but these amazing dark chocolate covered strawberries deserve their own post whether they’re easy or not.

If you’ve ever made chocolate covered anything before, you know that it’s sometimes hard to get the chocolate thin enough to create a smooth coating. The trick is to use a bit of organic palm shortening (or Crisco, but seriously, don’t touch that with a ten food pole) when melting the chocolate.

You can roll the dunked strawberries in unsweetened shredded coconut (shown), crushed peanuts or almonds, of, if you’re really feeling crazy, sprinkles. Who doesn’t LOVE chocolate covered strawberries? These make a great treat for Valentine’s Day!

Sugar Free Chocolate Covered Strawberries 

Ingredients: 

  • 12 clean, fresh strawberries (make sure they’re dry)
  • 6 T sugar free dark chocolate chips (I used Hershey’s)
  • 1/2 T organic non-hydrogenated palm shortening (I used Spectrum)
  • 2 T unsweetened shredded coconut or crushed nuts, if desired
Directions:
 
1. In a small bowl (I used an ice cream bowl), combine chocolate chips and shortening. Microwave on high for 30 seconds, then stir. Continue to microwave on high in 15 second intervals until the chips are melted and the mixture is smooth. Be sure to stir after each trip to the microwave.
2. Dip the strawberries by rolling them around in the chocolate. If desired, roll them in nuts or coconut after the chocolate, then set them to dry on a parchment paper-lined cookie sheet.
3. Allow the strawberries about 30 minutes to dry completely.
***This can also be done with pineapple, apple, grapes or any other fruit. Yum!***
Nutrition (approx): 50 calories, 2 g net carbs, 1 g protein, 3 g fat per strawberry 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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