Why You’ll Love This Recipe
Healthy Pink Chocolate Covered Strawberries are a beautiful and guilt-free treat perfect for Valentine’s Day, baby showers, or anytime you want a sweet yet nutritious indulgence. Made with juicy fresh strawberries and naturally colored pink chocolate, they offer a stunning presentation with fewer ingredients and no artificial dyes—delicious, fun, and packed with antioxidant-rich fruit.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh strawberries (washed and dried completely)white chocolate chips or white melting waferscoconut oil or cocoa butter (optional for smoother texturefreeze-dried strawberries or beet powder (for natural pink coloring)
Optional toppings:
crushed freeze-dried strawberriesdesiccated coconutdark chocolate drizzlechia seeds or chopped pistachios
directions
Line a baking sheet with parchment paper.
Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Stir in a small amount of coconut oil or cocoa butter for a glossy finish, if desired.
Add a spoonful of freeze-dried strawberry powder or beet powder and stir until the chocolate turns a pale pink (add more for a deeper hue).
Hold each strawberry by the stem and dip into the pink chocolate, letting excess drip off.
Place dipped strawberries on the prepared baking sheet.
Decorate immediately with optional toppings if using.
Refrigerate for 15-20 minutes or until chocolate is set.
Serve chilled or at room temperature.
Servings and timing
This recipe yields approximately 12 strawberries.Preparation time: 15 minutesChilling time: 20 minutesTotal time: 35 minutes
Variations
Use dairy-free white chocolate for a vegan version.
Dip only half the strawberry for a two-tone look.
Swirl in a bit of Greek yogurt for a creamy finish.
Add vanilla extract or a drop of rose water for flavor.
storage/reheating
Store in an airtight container in the refrigerator for up to 2 days.Do not freeze—texture and color may change.Leave out at room temperature for 10 minutes before serving for best taste.
FAQs
Can I use food coloring?
Yes, but natural powders are a healthier, dye-free option.
Why is my chocolate clumpy?
Overheating can cause seizing—melt gently and stir often.
Can I make these ahead?
Yes, but they’re best enjoyed within 24 hours for peak freshness.
What if my strawberries are wet?
Make sure they’re completely dry or the chocolate won’t stick.
Can I use milk chocolate instead?
Yes, though they won’t be pink—use pink drizzle for decoration.
Do I need a double boiler?
Microwaving works fine if done carefully in short bursts.
Can I add flavoring to the chocolate?
Yes, a drop of vanilla or almond extract adds a delicious twist.
What’s the best strawberry size?
Medium-sized strawberries are easiest to dip and eat.
How do I get a smooth coating?
Use melted chocolate with a little coconut oil for smoothness and shine.
Can kids help make these?
Absolutely—it’s a fun, hands-on kitchen activity!
Conclusion
Healthy Pink Chocolate Covered Strawberries are an elegant, feel-good treat that’s as beautiful as it is delicious. With natural color, antioxidant-rich fruit, and customizable toppings, they’re perfect for any celebration or as a simple sweet snack. Whip up a batch and enjoy a touch of healthy indulgence.
Print
Healthy Pink Chocolate Covered Strawberries
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (including chilling)
- Yield: 20 strawberries
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Description
These healthy pink chocolate covered strawberries are a fun and festive treat made with naturally colored pink chocolate and juicy fresh strawberries. Perfect for Valentine’s Day, baby showers, or a guilt-free dessert.
Ingredients
- 1 lb fresh strawberries, rinsed and dried completely
- 1 cup white chocolate chips or white melting wafers
- 1/2 tsp coconut oil (optional, for smoother texture)
- 1–2 tsp beetroot powder or freeze-dried strawberry powder (for natural pink color)
- Optional toppings: crushed freeze-dried strawberries, chopped nuts, shredded coconut
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a microwave-safe bowl, melt white chocolate and coconut oil (if using) in 20–30 second intervals, stirring between until smooth.
- Stir in beetroot powder or strawberry powder until desired pink color is achieved.
- Dip each strawberry into the pink chocolate, letting excess drip off, then place on the prepared baking sheet.
- Immediately add optional toppings before the chocolate sets.
- Refrigerate for 15–20 minutes, or until the chocolate is fully set.
- Serve chilled or store in the fridge for up to 2 days.
Notes
- Make sure strawberries are completely dry to help chocolate stick.
- Adjust beetroot powder amount for lighter or darker pink hue.
- Use dairy-free white chocolate for a vegan option.