Happy Valentine’s Day! Did you know that most chocolate is low (or no) sodium? Same with strawberries, which makes this the most perfectly easy, decadent dessert option for the big ♥ day.
I love chocolate covered fruit, so I make it pretty regularly. Strawberries are my absolute favorite, but I have also coated apples, bananas, oranges, and pineapple. It is so easy to make and everyone in my house loves it. Plus it’s fruit – healthy, right?
I use plain old semi-sweet chocolate chips, but you can use any kind of chocolate that you like. As always, make sure to check the labels because not all are sodium-free. I use a couple of teaspoons of coconut oil to give the chocolate a smoother consistency for coating the strawberries. You can also use shortening, but don’t use butter or margarine because they contain water, which will muck up the chocolate. You can omit the coconut oil entirely, and they will still taste great – the chocolate just might not spread as evenly on the fruit.
Chocolate Covered Strawberries
SODIUM COUNT: 0.9 mg per serving; 3.6 mg in the entire recipe.
- 5 oz chocolate chips*
- 2 tsp coconut oil or shortening
- 1 pint strawberries (washed and dried)
Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds at a time until the chocolate has melted. Do not overheat (the chocolate will get weird and lumpy).
Dip the strawberries into the chocolate and place on a sheet of parchment paper (waxed paper works too).
Place the strawberries in a cool place until the chocolate has set, about 20 minutes.
NUTRITIONAL INFORMATION Yield: 4 servings
Sodium: 0.9 mg, Calories: 225.3, Total Fat: 12.7 g, Saturated Fat: 8.3 g, Cholesterol: 0.0 mg, Carbohydrates: 29.6 g, Fiber: 3.1 g, Sugar: 21.9 g, Protein: 1.9 g.
* You can use dark, semi-sweet, milk, or whatever you prefer.